White Chocolate Chip Pecan Shortbread Cookies

This easy White Chocolate Chip Pecan Shortbread Cookie recipe makes the perfect delicate, light shortbread cookies. The slice and bake dough freezes well, too, so you can bake them up whenever the urge strikes!


I just chalk it up to biorhythms. It’s been a few weeks of veggies, fruits, salsas, and gazpachos around here, and I’m feeling like something’s missing. I can’t help it, it’s chemical. When I go too long without anything sweet I tend to forage in the kitchen after dinner, sometimes I’ll land on a bag of chips, other times maybe the jar of peanut butter. That’s my signal to get baking.

Like my other shortbread cookie recipes, these are simple to make out of a very few basic ingredients. The slice and bake method means you can easily prepare the dough ahead of time and slice and bake it whenever. Make one, or the whole batch, it’s up to you.

TIP: Spoon some softened vanilla ice cream between two of these cookies, then wrap and chill. Yum.

Go ahead…

you know you want one…

3.37 from 41 votes

White Chocolate Chip Pecan Shortbread Cookies

Author Sue Moran


  • 2 sticks 16 tablespoons/1 cup/8 ounces/220 grams unsalted butter at room temperature
  • 1/2 cup sugar
  • 1 1/2 tsp vanilla
  • 2 1/4 cups flour
  • 1 cup white chocolate chips
  • 1 cup roughly chopped pecans


  • Set oven to 325F
  • Cream the butter and the sugar together. Beat in the vanilla.
  • Add the flour, chocolate chips, and pecans and mix well.
  • Form into an 11-12 inch log on a piece of waxed or parchment paper. Roll the log in the paper, smoothing it out as you go. Twist the ends to secure.
  • Refrigerate the log for about 2 hours.
  • Slice the log into 3/8 inch slices and place on a silpat or parchment lined baking sheet.
  • Bake for about 15 minutes until the cookies are just turning a light brown around the edges. The centers will still be quite pale.
  • Let the cookies sit on the baking sheet to firm up for a few minutes before carefully transferring them to a cooling rack.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


don’t forget to pin these white chocolate chip pecan shortbread cookies!

This easy White Chocolate Chip Pecan Shortbread Cookie recipe makes the perfect delicate, light shortbread cookies. The slice and bake dough freezes well, too, so you can bake them up whenever the urge strikes! #cookies #pecancookies #whitechocolate #sliceandbakecookies #easycookies #whitechocolatechipcookies #shortbread #shortbreadcookies #holidaycookies #cookieswap #Christmascookies #dessert

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    Leave a Reply

    Please rate this recipe!

  • Reply
    December 25, 2018 at 7:10 pm

    I hope these will be similar to my mothers cocoons. Anxiousness to make them

  • Reply
    Kay Rood
    December 13, 2018 at 9:07 pm

    325 seems quite low, and my batch is not getting done. Any ideas about temperature for this recipe?

    • Reply
      December 13, 2018 at 9:14 pm

      You can cook shortbread at 325F or 350F, Kay, and it’s possible that for your oven 350F is better. Keep in mind that shortbread doesn’t become brown or golden, and seems quite pale and almost looks under-done when it’s fully cooked.

  • Reply
    March 1, 2017 at 1:57 am

    What are the exact measurements for two sticks of butter?

    • Reply
      November 19, 2017 at 3:11 pm

      2 sticks are: one cup/16 tablespoons/8 ounces/220grams

  • Reply
    December 10, 2015 at 2:26 pm

    I am going to make these for a cookie exchange, they look delish! Is it ok to make the dough the day before and let sit overnight in the fridge? Thank you!

    • Reply
      December 10, 2015 at 2:41 pm

      That should be fine Stephanie!

  • Reply
    November 21, 2015 at 6:14 pm

    Hi Sue,

    Thanks for this recipe I’ve made the cookies a couple of times and they are always devoured really quickly!

    Is it possible to freeze the dough or the cookies? I need to make some ahead of time, this time.



    • Reply
      November 21, 2015 at 6:15 pm

      Shortbread dough freezes really well Lisa, so you should be good to go. I’m glad you liked the recipe, I love that combination.

  • Reply
    Mary Wikswo
    October 20, 2015 at 10:26 am

    These will go on my list of cookies I love. Everybody who ate the first batch raved and requested the recipe. I just need to make them as pretty as the picture.

    • Reply
      October 20, 2015 at 10:44 am

      Thanks Mary — I appreciate you letting me know!

  • Reply
    September 7, 2014 at 1:41 pm

    I just attempted to make these cookies and the dough is delicious, but I am embarrassed to say I was unable to slice my dough after it sat in the refrigerator. For some reason when I tried to slice it the dough just crumbled into pieces. Do you have any tips as to what I could do for next time?

    • Reply
      September 7, 2014 at 2:09 pm

      Hi Rachel — if you let the dough sit out a bit to soften, that will help. Also make sure you start with room temperature butter and the dough gets well mixed. In any case, if you get some crumbling, just push the pieces back together with your fingers. Hope this helps!

  • Reply
    May 28, 2012 at 1:11 am

    Sue, you always make the best variations on the classic shortbread! It’s always so inspiring.

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