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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!
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Giant White Chocolate Pecan Cookies
- 1 3/4 cup all purpose flour
- 1 teaspoon coarse salt
- 1 teaspoon baking soda
- 1 stick plus 6 tablespoons unsalted butter softened
- 1 1/4 cups brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg plus 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces white chocolate chopped into 1/2" - 3/4" pieces
- 4 ounces pecan halves coarsely chopped
- 4 ounces toffee bits
- 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.
- 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.
- Measure level scoops of dough in a 1/3 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.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.