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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!
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!
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!
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!
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Giant White Chocolate Pecan Cookies
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
- 1 ¾ cup all-purpose flour
- 1 teaspoon coarse salt
- 1 teaspoon baking soda
- ½ cup plus 6 tablespoons unsalted butter, softened
- 1 ¼ cups brown sugar packed
- ¼ cup granulated sugar
- 1 large egg plus 1 large egg yolk
- 1 ½ teaspoons pure vanilla extract
- 8 ounces white chocolate, chopped into ½" - ¾" pieces
- 4 ounces pecan halves, coarsely chopped
- 4 ounces toffee bits
Instructions
- Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, whisk together flour, salt, and baking soda and set aside.
- In another bowl, beat the butter and sugars using a stand mixer or an electric hand mixer. Beat until very light and fluffy, about 4 minutes.
- Add in the egg, egg yolk, and vanilla then mix well.
- Gradually add the flour mixture, beating until just combined (do not over-mix). Stir in the white chocolate, pecans, and toffee until just combined.
- Use a ⅓ cup measuring cup to scoop the dough. Roll the dough into balls and place on a parchment-lined baking sheet 3 inches apart. Gently press the balls of dough to flatten.
- Bake the cookies for 14 minutes or until they are golden but still soft in the center.
- Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Store for up to 3 days in an airtight container at room temperature.
Nutrition
Calories: 397kcalCarbohydrates: 59gProtein: 4gFat: 17gSaturated Fat: 6gCholesterol: 28mgSodium: 327mgPotassium: 153mgFiber: 1gSugar: 44gVitamin A: 140IUVitamin C: 1mgCalcium: 71mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Will they come out the same if I make them smaller sized?
Yes you can definitely reduce the size.
We have a local bakery that makes cookies like these and I found your recipe to try them at home! I’m so excited. Do you put your dough in the fridge for any period of time? Do you recommend the eggs to be at room temp?
Those are both great tips. With this recipe that will work but just following the recipe will also give you great results.
Well don’t those look yummy. I’m thinking these will be on my list for the weekend.
OH wow, these look so amazing! My boyfriend is a huge white chocolate fan so I think I’ll make these for him 🙂