Giant White Chocolate Pecan Cookies

Hello friends! It’s Liz from Love Grows Wild, and I’m back to share more of my favorite recipes with you! Cookies are one of the best sweet treats, but GIANT cookies… Now that’s something to get excited about! These massive cookies are loaded with big chunks of white chocolate and pecans along with little crunchy toffee bits hidden inside. These Giant White Chocolate Pecan Cookies definitely live up to their big name and will satisfy even the biggest sweet tooth!
Giant White Chocolate Pecan Cookies by Love Grows Wild for The Recipe Critic
These cookies are big. I’m talking HUGE. Forget your tiny cookie scoop and grab your measuring cups! I use my 1/3 cup measuring cup for these cookies, and they turn out to be about 6 inches once they bake in the oven! YUM! The cookies get slightly crisp on the outside but stay soft and chewy on the inside are loaded with yummy additions!
Giant White Chocolate Pecan Cookies by Love Grows Wild for The Recipe Critic

I like to buy white chocolate bars instead of chips for these cookies, so I can break them into nice, big chunks. If we have big cookies, we need big chunks! I do the same with the pecans: I buy pecan halves and roughly chop them into big pieces. Then to add a little bit of extra crunch and flavor, I toss in toffee bits which really sends these cookies over the moon! I know two little boys in my house who will be very happy to see these cookies packed in their school lunches soon!

Giant White Chocolate Pecan Cookies by Love Grows Wild for The Recipe Critic
 
Giant White Chocolate Pecan Cookies
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

A giant cookie that gets slightly crisp on the outside but stay soft and chewy on the inside and are loaded with yummy additions!
Ingredients
  • 1¾ cup all purpose flour
  • 1 teaspoon coarse salt
  • 1 teaspoon baking soda
  • 1 stick plus 6 tablespoons unsalted butter, softened
  • 1¼ cups packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg plus 1 large egg yolk
  • 1½ teaspoons pure vanilla extract
  • 8 ounces white chocolate, chopped into ½” – ¾” pieces
  • 4 ounces pecan halves, coarsely chopped
  • 4 ounces toffee bits

Instructions
  1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, salt, and baking soda and set aside. In another bowl, beat butter and sugars on medium speed until very light and fluffy, about 4 minutes.
  2. Beat in egg, egg yolk, and vanilla until thoroughly mixed. Gradually add flour mixture, beating until just combined (do not over mix). Stir in white chocolate, pecans, and toffee until just combined.
  3. Measure level scoops of dough in a ⅓ cup measuring cup. Roll the dough into balls and place on a parchment-lined baking sheet 3 inches apart. Gently press the balls of dough to flatten.
  4. Bake cookies about 14 minutes, rotating the pans and switching racks halfway through. The cookies should be golden but still soft in the center. Let the cookies cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Store up to 3 days in an airtight container at room temperature.

Notes
Adapted from a Martha Stuart Recipe

I’ll see you again here in a few weeks, but until then I hope you’ll visit me at Love Grows Wild and check out my latest projects and recipes!
Liz Fourez of LoveGrowsWild.com
You can also connect with me here:
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