Toffee Pecan Shortbread Cookies
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/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.
How to Make Toffee Pecan Shortbread Cookies
- Make the cookie 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.
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Slice and bake: 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 to 14 minutes. 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!
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
Can I make the cookie dough ahead of time?
- Yes! After you form the cookie dough into a log, wrap the log in parchment paper and then plastic wrap. Store it in the refrigerator for 1 to 2 weeks. When you are ready to bake, simply slice and bake as directed.
- You can also store the cookie dough logs in the freezer for up to 1 month. To use, thaw the dough slightly, slice and bake!
Other Cookie Recipes You Will Love
- Almond shortbread cutout cookies
- Cherry pistachio snowball cookies
- Chocolate snowball cookies
- Cranberry orange shortbread cookies
- Pecan snowball cookies
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Toffee Pecan Shortbread Cookies
Yield: 24 cookies
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.
Equipment
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- ½ cup (60 g) powdered sugar
- ½ tsp (0.5 tsp) salt
- 2 tsp (2 tsp) vanilla extract
- 2 cups (250 g) all-purpose flour
- ¾ cup (82 g) finely chopped pecans
- ¾ cup (177 g) toffee bits
- 12 oz (340 g) milk chocolate melting chocolate or almond bark
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, 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℉ (177℃). Line baking sheet pans with silicone baking mats 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 to 14 minutes until light golden-brown on the edges. Remove the pan from the oven. Cool the cookies on the pan for 2 minutes and then transfer to a wire 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
- Store the cookies in an airtight container or a resealable storage bag at room temperature for 2 to 3 days.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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.
Hi Denise! Yes, they are a very delicate cookie. Extra cooling time on the pan can definitely help with that.
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?
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!
Can you freeze these cheques for cookies?
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.