When life gives you a good sale on seasonal pumpkin spice chips, you create your own recipe in which to use those chips.
At least, that’s what I do, because my mind is weird like that.
Tollhouse Pumpkin Spice Chips are mildly spicy and smooth. They work really well with this ultra-smooth dough, that includes melted white chocolate mixed right in. I borrowed that foundation of the recipe from my White Chocolate Macadamia Nut Cookie recipe.
These cookies gain enough crisp to be solid, but they are still chewy. The chopped pecans (or whatever nut you want to throw in) add nice flavor, but more than that, they add texture. They cut the sweetness some.
If you see these special chips on sale at Target or elsewhere, grab’em! You now have the perfect recipe to use them in.
Bready or Not: Pumpkin Spice Chip Cookies
Ingredients
- 1 cup white chocolate chips
- 2/3 cup white sugar
- 11 Tablespoons unsalted butter , room temperature
- 1 teaspoon vanilla extract
- 2 eggs room temperature
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 bag pumpkin spice chips
- 1 cup pecans chopped, or walnuts or other nuts
Instructions
- Preheat oven to 325-degrees. Place 1 cup of white chocolate chips in a microwave safe bowl. Microwave on 50% power in short increments, 20-30 seconds, and stop to stir between passes until the chips blend smoothly. Be careful--white chocolate can burn fast! Set aside to cool.
- In a large mixing bowl, beat together the sugar, butter, vanilla, and eggs until they're creamy. Mix in the melted chips. Stir in flour, baking soda, and cream of tartar. Add the pumpkin spice chips and the pecans.
- Use a cookie scoop or tablespoon to place dough in rounded lumps on cookie sheet. Bake 10 to 12 minutes, until the edges begin to turn very light golden brown. Cool on the sheet for several minutes, then move to a rack to cool.
- ON NOM NOM!
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