These toffee pecan shortbread cookies are incredibly delicious. The crisp and buttery shortbread cookies are packed with pecans and toffee and dipped in milk chocolate. These cookies will melt in your mouth and have your family members asking for more.
Ingredients for Toffee Pecan Shortbread Cookies
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar or icing sugar.
- Vanilla extract – Pure vanilla extract compliments the pecans and toffee.
- Salt
- All-purpose flour
- Pecans – Fresh chopped pecans. You could substitute walnuts or pistachios if you prefer.
- Toffee bits – I love using Heath’s English toffee bits for this recipe.
- Melting chocolate – To avoid having to temper the chocolate, I recommend using melting chocolate, compound chocolate or almond bark to dip the cookies. If you want to use and temper regular chocolate, I recommend using a good quality milk chocolate or good quality chocolate chips for the best flavor and texture.
Tools & Supplies for Making Toffee Pecan Shortbread Cookies
How to Make Toffee Pecan Shortbread Cookies
- Make the dough: Cream the unsalted butter, powdered sugar, vanilla extract and salt. Add in the all-purpose flour and mix on low speed until the dough becomes crumbly. Add in the finely chopped pecans and toffee bits and mix on low speed until the cookie dough forms.
- Form and chill the dough: Place the dough on a sheet of parchment paper. Form the dough using your hands and the parchment paper into a log with a 2-inch diameter. Chill the dough log for at least 1 hour.
- Slice and bake: Preheat the oven to 350 degrees F. Line a baking sheet pan with a silicone baking mat or parchment paper. Slice the cookie dough log to create cookies about 1/3 inch thick. Place the cookie dough slices on the pan and bake for 12-14 minutes. Remove the pan from the oven. Cool the cookies on the pan for 2 minutes and then transfer to a cooling rack to cool completely.
- Dip the cookies in chocolate: Heat the melting chocolate/almond bark in the microwave in 15 second intervals, mixing in between each interval, until the chocolate is melted and smooth. Dip half the cookie in the melted chocolate, gently tapping off the excess. Place the dipped cookies on a parchment sheet.
Recipe Tips
- To form the dough into a log, place the cookie dough on the center of a parchment sheet and form the dough into a log shape. Fold the parchment paper over the dough to assist in creating the log shape. I also love using a spatula to help press the dough into a log shape.
- Make the cookie dough ahead of time. Form the cookie dough into a log, wrap in parchment paper and plastic wrap and store in the fridge for up to 2 weeks. Simply slice and bake!
- Store the baked cookies in an airtight container at room temperature for 2 to 3 days.
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Toffee Pecan Shortbread Cookies
Equipment
- Stand mixer fitted with a paddle attachment or electric hand mixer
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup powdered sugar
- ½ tsp salt
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ¾ cup finely chopped pecans
- ¾ cup toffee bits
- 12 oz milk chocolate melting chocolate or almond bark
Instructions
- In a large bowl, cream the unsalted butter, powdered sugar, vanilla extract and salt. Add in the all-purpose flour and mix on low speed until the dough becomes crumbly. Add in the finely chopped pecans and toffee bits and mix on low speed until the cookie dough forms.
- Divide the cookie dough in half. Place half of the dough on a sheet of parchment paper. Form the dough using your hands and the parchment paper into a log with a 2-inch diameter. Chill the dough log for at least 1 hour. Repeat with the second half of the cookie dough.
- Preheat the oven to 350°F. Line a baking sheet pan with a silicone baking mat or parchment paper.
- Slice the cookie dough log to create cookies about ⅓ inch thick. Place the cookie dough slices on the pan. Bake the cookies for 12-14 minutes until light golden-brown on the edges. Remove the pan from the oven. Cool the cookies on the pan for 2 minutes. Transfer to a cooling rack to cool completely.
- Add the milk chocolate melting chocolate or almond bark into a microwave-safe bowl. Heat the chocolate in the microwave in 15 second intervals, mixing in between each interval, until the chocolate is melted and smooth.
- Dip half the cookie in the melted chocolate, gently tapping off the excess. Place the dipped cookies on a parchment sheet to dry.
Notes
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Comments & Reviews
Denise says
These were delicious however I needed more cooling time. I found these to be very delicate and crumble easy when I tried to remove them from the parchment paper. I left them sit untouched for 30 minutes before I attempted to remove them.
Courtney says
Hi Denise! Yes, they are a very delicate cookie. Extra cooling time on the pan can definitely help with that.
Christine says
Wondering if it’s possible to skip the chilling process and spread the dough into a pan , bake , and cut into bars immediately after baking?
Courtney says
Hi Christine! I haven’t tested that out, so I’m not sure how that would work out. If you try it, please let me know how it turns out! Sounds like an interesting twist!
L says
Can you freeze these cheques for cookies?
Courtney says
You can freeze the cookie dough. I recommend freezing the sliced cookie dough and storing it in a resealable storage bag with layers or parchment paper in between the cookie dough discs.