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Pecan Pomegranate White Chocolate Chip Cookies

Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Course: Dessert
Keyword: chocolate chip cookies, pecan, white chocolate
Servings: 30


  • hand mixer


  • 2 sticks unsalted butter, softened  
  • 1/2 cup organic cane sugar*
  • 1/2 cup light brown sugar*
  • 1 tsp pure vanilla extract 
  • 2 cups all-purpose flour 
  • 1 tsp baking soda 
  • 1/2 tsp salt
  • 1 3.4 oz box vanilla pudding mix
  • 3/4 cup pomegranate seeds
  • 1 cup white chocolate chips
  • 1/2 cup chopped pecans 


  • Makes about 30 cookies.
    1. In a medium mixing bowl, cream butter, sugar and vanilla together with a hand mixer until smooth, about 1-2 minutes.
    2. Add in dry ingredients and continue mixing until well combined (dough will be slightly dry)
    3. Fold in the pomegranate seeds, chocolate chips and pecans.
    4. Form dough into a ball with your hands, cover with plastic wrap or a resealable gallon bag, and refrigerate at least 2 hours, and up to overnight. Dough will be slightly more moistened after it rests in the refrigerator.
    5. When ready to bake, preheat the oven to 350 degrees.
    6. Line cookie sheets with parchment paper, and roll dough into balls, about 1 tbsp each. Space evenly, and allow space around each cookie.
    7. Transfer to preheated oven and bake on middle rack(s) for 12-14 minutes, until lightly browned. Transfer to a wire rack and allow to cool.