White Chocolate and Semi Sweet Chocolate Swirl Chip, Coconut, Pecan Cookies
The name may be a mouthful but these cookies are absolutely amazing. We were having friends over for dinner and the kids and I decided it would be fun to bake cookies for dessert. I was going to use regular chocolate chips but realized that we were out so I grabbed the white chocolate and semi-sweet chocolate swirl chips. We decided to add coconut and pecans to the cookie mix as well. I also wanted to add some whole wheat flour instead of using all-white flour. They turned out so delicious – they were a HUGE hit with everyone. I’ve been trying not to eat many sweets lately but I had to sneak a bite of these beauties…they might be my new favorite cookie.
White Chocolate and Semi-Sweet Chocolate Swirl Chip, Coconut, and Pecan Cookies:
- 1/2 cup softened butter
- 1/2 cup white sugar
- 1 cup brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 1/4 cups flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups of white chocolate and semi-sweet chocolate swirl chips
- 1 1/2 cups of flaked coconut (divided)
- 1 cup pecan pieces
How to Make White Chocolate and Semi-Sweet Chocolate Swirl Chip, Coconut, Pecan Cookies
Preheat the oven to 375 degrees. Spray cookie sheets with cooking spray or line the cookie sheet with a silpat baking mat.
Mix the butter, white sugar, brown sugar, and vanilla until creamy and smooth. Slowly beat in the eggs.
In another bowl, mix the flour, baking soda, and salt together thoroughly. Slowly add the flour mixture to the egg mixture until well blended. Add the chocolate chips, 1 cup of coconut, and pecans then gently mix.
Drop by rounded spoonfuls on cookie sheets. Sprinkle the top of each cookie with coconut.
Bake for 8-10 minutes or until golden brown. Allow them to cool before moving them to a wire rack. Enjoy.