Why Make This Recipe
Butter Pecan White Chocolate Cookies are a delightful treat that combines the rich, buttery flavor of pecans with the sweetness of white chocolate. These cookies are soft, chewy, and perfect for any occasion, whether it’s a family gathering or just a cozy night at home. They are easy to make and sure to impress anyone who tries them.
How to Make Butter Pecan White Chocolate Cookies
Ingredients:
- 15.25 oz. box Betty Crocker butter pecan cake mix (1 cup coarsely chopped pecans)
- 1/3 cup canola oil (or vegetable oil)
- 2 large eggs
- 11.25 oz. pkg. white chocolate chips (NOT vanilla chips)
- 1 cup pecans (coarsely chopped)
Directions:
- Preheat your oven to 350 degrees.
- In a mixing bowl, combine the cake mix, canola oil, and eggs using a whisk or a wooden spoon.
- Stir in the white chocolate chips and the coarsely chopped pecans.
- Spray cookie sheets with cooking spray to prevent sticking.
- Roll the cookie dough into balls or scoop it with a cookie scoop and place them on the prepared baking sheets.
- Bake at 350° for 13-15 minutes or until done, making sure to rotate the cookie sheets on the oven racks every seven minutes during baking.
- Let the cookies cool completely on the baking sheets.
How to Serve Butter Pecan White Chocolate Cookies
These cookies are best enjoyed warm, but they are still delicious at room temperature. Serve them with a glass of milk or a cup of coffee for a perfect afternoon snack. You can also package them in a pretty box to share with friends or family.
How to Store Butter Pecan White Chocolate Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze them. Just make sure to wrap them well before placing them in the freezer.
Tips to Make Butter Pecan White Chocolate Cookies
- Measure your ingredients carefully to get the right texture.
- Don’t overbake the cookies; they should be soft in the center.
- You can toast the pecans lightly before adding them for extra flavor.
Variation
Feel free to mix in some other nuts or substitute dark chocolate chips for the white chocolate to suit your taste!
FAQs
1. Can I use a different brand of cake mix?
Yes, you can use another brand of butter pecan cake mix, but the flavor may vary slightly.
2. What can I use instead of canola oil?
You can use vegetable oil or melted butter as a substitute for canola oil.
3. How can I make these cookies smaller?
If you want smaller cookies, simply use a smaller scoop to drop the dough onto the baking sheets, and reduce the baking time slightly.
Butter Pecan White Chocolate Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy cookies that combine the rich taste of pecans with the sweetness of white chocolate.
Ingredients
- 15.25 oz. box Betty Crocker butter pecan cake mix (1 cup coarsely chopped pecans)
- 1/3 cup canola oil (or vegetable oil)
- 2 large eggs
- 11.25 oz. pkg. white chocolate chips
- 1 cup pecans (coarsely chopped)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cake mix, canola oil, and eggs using a whisk or wooden spoon.
- Stir in the white chocolate chips and coarsely chopped pecans.
- Spray cookie sheets with cooking spray to prevent sticking.
- Roll the cookie dough into balls or scoop with a cookie scoop and place them on the prepared baking sheets.
- Bake at 350°F for 13-15 minutes, rotating the cookie sheets every seven minutes during baking.
- Let the cookies cool completely on the baking sheets.
Notes
Store in an airtight container at room temperature for up to a week, or freeze for longer storage. Toasting the pecans can enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
