Name: White Chocolate & Pecan Spiced Cookies
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Ingredients: 125 g Butter or baking spread (softened); 200 g Light brown soft sugar; 1 Egg (large); 1 tsp Vanilla extract; 2 tsp Mixed spice; 200 g Plain flour; 1 tsp Baking powder; 50 g White chocolate chips; 50 g Pecans (chopped up); 75 g Icing sugar; 1/2 tsp Cinnamon; 10 ml Water (You may not need it all, or you may need a little more so add it slowly)

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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!

Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
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, Clove, Pimento, 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 and light brown sugar together, then add egg and vanilla extract. You can use the paddle attachment of an electric stand mixer to do this, or a silicone spatula.

Mix in flour, baking powder and mixed spice, then add about two thirds of the white chocolate chips and chopped pecans. Divide the dough into balls, place them onto lined baking trays and press some more white chocolate chips and chopped pecans into the top before baking them. When they are baked and cooled, make a cinnamon icing and drizzle it over the cookies for extra spice and sweetness.

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.

Can these cookies be made gluten free or dairy free?

For gluten free cookies, swap the plain flour for a gluten free plain flour blend. For dairy free cookies, swap the butter for a dairy free spread and swap the white chocolate chips for dairy free white chocolate chips. If you can't find dairy free white chocolate chips, you can chop up a dairy free white chocolate bar into small chunks.

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 16, 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.
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 will break or stick to the baking paper.

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!

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