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    White Chocolate & Pecan Spiced Cookies

    18/10/2019 by thebakingexplorer 14 Comments

    Jump to Recipe Print Recipe
    White Chocolate & Pecan Spiced Cookies

    These White Chocolate & Pecan Spiced Cookies are THE perfect Autumn cookie! I honestly could eat a whole batch they are so tasty - and I nearly did! They are brown sugar cookies with lots of autumn spices like cinnamon, nutmeg, cloves and ginger. Then I've packed them with sweet white chocolate chips and crunchy chopped pecans. The cookies are lovely and soft in the centre, with a crispy edge, making them the perfect cookie texture. I've also gone ahead and drizzled a sweet cinnamon icing over them because, yum!

    This post may contain affiliate links. I earn from qualifying purchases.

    White Chocolate & Pecan Spiced Cookies

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
    • I really recommend using light brown soft sugar in this recipe if you can, but if you can't get hold of it caster sugar or golden caster sugar will work well as a replacement.
    • Weigh out and chop up the pecans up before you start, then you can add them straight to the cookie dough when you get to that step of the recipe.
    • I used white chocolate chips in this recipe, you can also chop up a bar of white chocolate into small chunks.
    • Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, cloves, pimento, and ground ginger. If you can't get hold of it, use a pumpkin spice mix instead. Or try 1 tsp cinnamon, ½ ground ginger, ¼ ground nutmeg, ¼ ground cloves.
    • For the best flavour, make sure to use a good quality vanilla extract and not an essence.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make White Chocolate & Pecan Spiced Cookies

    To make the cookies, mix butter, caster sugar and light brown sugar together, then add the egg and vanilla extract. For best results, use the paddle attachment of an electric stand mixer to do this. Then mix in the plain flour, bicarbonate of soda, salt, baking powder and mixed spice. Finally mix in the white chocolate chips and chopped pecans.

    Divide the dough into balls, and chill for 30 minutes. When ready to bake, place them onto lined baking trays and bake. When they are fully cooled, make the cinnamon icing and drizzle it over the cookies for extra spice and sweetness.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Click on the image to order your copy!
    White Chocolate & Pecan Spiced Cookies

    Do you have to chill the cookies before baking them?

    I highly recommend chilling them before baking, otherwise the cookies spread a lot more and are thinner and less chunky. For thicker cookies, definitely chill them before baking.

    How do you get perfectly round cookies?

    As soon as they come out of the oven get a round cookie cutter, or a glass held upside down, that is larger than the cookies and put it over each cookie. Move it in a circular motion, pressing against the sides of the cookies gently to adjust any irregularities. This is called "scooting" or "hula hooping" the cookies.

    Can this recipe be made gluten free?

    For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

    Can this recipe be made dairy free?

    For a dairy free version, use a dairy free baking spread instead of butter for the cookies. You will also need to use dairy free white chocolate chips, or a chopped up dairy free white chocolate bar. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.

    White Chocolate & Pecan Spiced Cookies

    How long do the cookies last and can they be frozen?

    The baked cookies will last for 3-4 days in an airtight container in a cool place. You can freeze the baked cookies, wrap them well or store in a freezer bag for up to 3 months.

    Do you need any electric mixer to make this recipe?

    No, while an electric mixer is helpful in making these cookies and in my opinion creates the best results, you don't need one to make them. You can absolutely make the cookies by hand with a wooden spoon and some elbow grease. If you have an electric stand mixer, then you can use the paddle attachment to make these cookies.

    More tips for making the White Chocolate & Pecan Spiced Cookies:

    • If you're a neat freak like me and like your cookies to be all the same size and very uniform, you can weigh the dough and divide it by 14, then separate it into equal pieces and roll it gently between your palms before placing it on the baking sheet. For the more relaxed baker, just dollop the dough onto the lined baking tray in any size you like.
    • Make sure to leave space between the balls of cookie dough on the baking trays as they will spread when baking, about 2" should ensure they don't stick together. If you make bigger cookies, you will need to leave more space.
    • Let the cookies cool on the baking tray for at least 5 minutes (nearer to 10 minutes is ideal) before trying to move them onto a cooling rack. Otherwise they will be too soft and may break.
    White Chocolate & Pecan Spiced Cookies

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients

    • Baking trays
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Mixed spice
    • Piping bags
    • Measuring spoons

    I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    White Chocolate & Pecan Spiced Cookies

    More pecan recipes...

    • Maple Pecan Pie Bars
    • Salted Caramel & Pecan Baklava
      Salted Caramel & Pecan Baklava
    • Pecan Pie Brownies
      Pecan Pie Brownies
    • Pecan Pie
      Pecan Pie
    White Chocolate & Pecan Spiced Cookies

    White Chocolate & Pecan Spiced Cookies

    Spiced autumnal cookies with white chocolate chips, chopped pecans and a cinnamon icing drizzle
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: European
    Keyword: Cookies
    Prep Time: 30 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 42 minutes minutes
    Servings: 14
    Author: thebakingexplorer

    Ingredients

    For the cookies

    • 125 g Butter or baking spread softened, unsalted
    • 125 g Light brown soft sugar
    • 75 g Caster sugar
    • 1 Egg large
    • 1 tsp Vanilla extract
    • 2 tsp Mixed spice see notes
    • 250 g Plain flour
    • ½ tsp Baking powder
    • ¼ tsp Bicarbonate of soda
    • ¼ tsp Salt
    • 150 g White chocolate chips
    • 150 g Pecans chopped up

    For the decoration

    • 75 g Icing sugar
    • ½ tsp Cinnamon
    • 10 ml Water You may not need it all, or you may need a little more so add it slowly
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 180C Fan/400F/Gas Mark 6, and line a few baking trays (or however many you own) with baking paper
    • Mix the butter, caster sugar and light brown soft sugar together ideally in an electric stand mixer with the paddle attachment
    • Add the egg and vanilla extract, and mix them in until well combined
    • Mix in the plain flour, baking powder, salt, bicarbonate of soda and mixed spice
    • Then mix in the pecans and white chocolate chips
    • Divide the cookie dough into portions, roll them into balls using your hands. Chill them for 30 minutes in the fridge for thicker cookies, or bake them straight away for flatter cookies
    • When you're ready to bake, put them onto lined baking trays, leave space between the cookies as they will spread
    • Bake the cookies for 12-14 minutes until they are golden brown around the edges, leave them on the tray for at least 5 minutes (althought 10 minutes is ideal) before carefully removing and placing on racks to cool fully
    • Once the cookies are fully cool, mix the decoration ingredients together. Add the water slowly as you may not need it all. I like to put the icing into a small piping bag to control the drizzle, or you can use a fork and flick it over the cookies
    • Store in an airtight container and eat within 3 days. They can also be frozen for up to 3 months
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I really recommend using light brown soft sugar in this recipe if you can, but if you can't get hold of it caster sugar or golden caster sugar will work well as a replacement.
    • I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
    • Weigh out and chop up the pecans up before you start, then you can add them straight to the cookie dough when you get to that step of the recipe.
    • I used white chocolate chips in this recipe, you can also chop up a bar of white chocolate into small chunks.
    • Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, cloves, pimento, and ground ginger. If you can't get hold of it, use a pumpkin spice mix instead. Or try 1 tsp cinnamon, ½ ground ginger, ¼ ground nutmeg, ¼ ground cloves.
    • For the best flavour, make sure to use a good quality vanilla extract and not an essence.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
     

    Nutrition

    Calories: 343kcal | Carbohydrates: 41g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 152mg | Potassium: 115mg | Fiber: 2g | Sugar: 26g | Vitamin A: 250IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 1mg

    If you like this, check out more of my Cookie recipes!

    « Halloween Vampire Bat Cupcakes
    Spiced Caramel Apple Bundt Cake »

    Reader Interactions

    Comments

    1. Rosemary

      October 18, 2019 at 8:50 am

      5 stars
      This looks like a fantastic autumn recipe. Can't go wrong with pecans and white chocolate and love the idea of the cinnamon icing!

      Reply
    2. Jenny Walters

      October 20, 2019 at 9:25 pm

      These sound super delicious. I love the sound of the icing just perfect for all the coming festivities. I have never baked with pecans and so keep meaning to do so. So would love to bake these. I know they would go down a storm. Thank you for sharing them with #BakingCrumbs

      Reply
    3. Choclette

      October 22, 2019 at 2:43 pm

      5 stars
      Yes please to these, especially with your cinnamon icing drizzled over the top. I love the way white chocolate caramelises in cookies.

      Reply
    4. Mother of 3

      October 22, 2019 at 8:11 pm

      Oh my goodness; those look amazing! Pinned.

      Reply
    5. Jo Allison

      October 24, 2019 at 1:01 pm

      5 stars
      I'll always say yes to a good cookie and these sound and look delicious . Love the cinnamon icing and cannot believe I never thought of that considering this is my favourite spice when it comes to baking! Doh! 🙂 Thank you so much for sharing these with #BakingCrumbs 🙂

      Reply
    6. Helen - Cooking with my kids

      October 30, 2019 at 10:18 am

      5 stars
      These look so good, but I do love anything with white chocolate in it! #Bakingcrumbs

      Reply
    7. Angèle

      January 21, 2020 at 10:30 am

      I use an ice cream scoop to get my cookies all the same size ! ?

      Reply
    8. Dina

      November 06, 2020 at 6:22 pm

      5 stars
      Tried these today and WOW.....They taste soooo good. So easy to follow and do. These have gone down a right treat!!!
      Thank You 😊

      Reply
      • thebakingexplorer

        November 06, 2020 at 9:15 pm

        I'm so pleased you liked them Dina, thank you!

        Reply
    9. Paige

      January 19, 2022 at 7:08 pm

      5 stars
      Needed to use up pecans and these were the perfect find! The kids were back for seconds in no time!

      Reply
    10. Jackie

      July 06, 2022 at 5:00 pm

      Can you use chopped almonds instead of pecans?

      Reply
      • thebakingexplorer

        July 06, 2022 at 11:13 pm

        Hi Jackie, I've never tried it but yes I don't see why not! 😀

        Reply
        • Jackie

          July 11, 2022 at 7:33 pm

          Thank you. Will give it a go😊

          Reply
      • Daria

        June 15, 2025 at 2:43 pm

        😂 i actually had to use them because my local store didnt have any

        Reply

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