Toffee Pecan Shortbread Cookies

Buttery shortbread cookies with chopped pecans, dipped in chocolate and sprinkled with toffee bits.

If you’ve been around me for any length of time, you know that I love cookies. They are my true weakness in life. In fact, I’ve got more cookie and brownie recipes on my blog than any other kind of recipe (except for ice cream). Today I’m adding these Toffee Pecan Shortbread Cookies to the list, because they are AMAZING. I made them for a party along with my famous Easy Mini Cheesecakes, and more than one person asked me if I did catering. So if YOU want to as impressive as ME (ha ha!), then you should really have these cookies in your wheelhouse. (What is a “wheelhouse” anyway? I’ve never actually used this word in conversation. Not sure why I’m using it now….)

I was inspired to make these cookies from a recipe for Coffee Toffee Shortbread in Sally’s Cookie Addiction (my favorite cookie cookbook). She mixes espresso powder and toffee bits into her dough. I don’t drink coffee (or like the flavor), and I find that toffee bits often dissolve into nothingness and lose their crunch when baked. So I’ve made a few tweaks to this recipe that I think you’re going to love. Keep reading to find out what they are!

Ingredients for Toffee Pecan Shortbread Cookies

• butter
• powdered sugar (also known as confectioners’ sugar)
• vanilla extract
• flour
• salt
• chopped pecans
• toffee bits
• chocolate

How to Make Toffee Pecan Shortbread Cookies

First you’re going to whip up your dough. (I do suggest using a mixer rather than your arm and a wooden spoon, unless you want to become super buff. In which case, make sure to stir with both arms, so both of your arms will become equally buff).

Add 1 1/2 cups of softened butter to a stand mixer and beat the heck out of it for about a minute on medium-high speed.

Add 1 cup powdered sugar and 1 teaspoon pure vanilla extract to the butter and beat on medium-high for about two minutes. (Start beating on low unless you like powdered sugar flung all over your kitchen). Use a spatula to scrape the sides and bottom as needed.

Now you’re going to add 2 3/4 flour, 1/4 cup at a time. Just turn your mixer on low and add in 1/4 cup. When it is blended, add the next 1/4 cup.

Add 1/4 teaspoon of salt and 1 cup chopped pecans and beat on low speed. Then turn the speed up to high and beat until the dough is smooth. If it isn’t smooth after two minutes, just add 1-2 teaspoons of water and beat a little more.

Now it’s time to roll and cut the dough. Divide the dough into two pieces and pat down on a lightly-floured work surface.

Sprinkle a wee bit of flour on the top, and then gently roll it out with a rolling pin, about 1/4-inch thick.

Now grab a handy dandy pizza cutter and cut your dough into squares. I cut mine 2 1/2 inches square, but in retrospect, two inches would have been sufficient.

Place these three inches apart on parchment-lined baking sheets, or baking sheets with silicone mats.

Bake the cookies at 350 degrees F. for 11-13 minutes. Allow to cool for five minutes on the baking sheets before transferring to a wire rack to cool.

Once the cookies have cooled, melt your chocolate (can be candy bars, chocolate chips, or almond bark) and dip the corner of each cookie into the chocolate. Place on parchment paper to allow the chocolate to set up.

While the chocolate is still wet, sprinkle with toffee bits.

Let the chocolate set up completely before serving.

These cookies look so fancy, but are pretty darn easy to make. (I know it seemed like a lot of steps, but I was just trying to be thorough and over-explain. It actually is not as much work as I made it seem :))

These are great cookies for weddings, bridal showers, baby showers, and Christmas! Experiment with different mix-ins and toppings. Have some fun! Then try to eat just one. Or three. Or five. Let’s not limit ourselves, shall we?

For more fantastic shortbread cookies, try my Raspberry Lemon Butter Cookies, Peppermint Chocolate Slice and Bake Cookies, and Lemon Pistachio Shortbread Cookies.

5 from 5 votes

Print

Toffee Pecan Shortbread Cookies

Prep Time

15 mins

Cook Time

11 mins

Cooling and dipping time

45 mins

Total Time

26 mins

 

Buttery shortbread cookies with chopped pecans, then dipped in chocolate and sprinkled with toffee bits.

Course: Dessert

Cuisine: American

Servings: 50

Author: Melissa Howell

Ingredients

• 1 1/2 cups butter, room temperature (3 sticks)
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 2 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 1 cup toffee bits
• 1-2 teaspoons water (as needed)
• 4 ounces chocolate (milk, semi-sweet, or dark)

Instructions

1. Preheat your oven to 350 degrees. Line cookie sheets with parchment paper or silicone mats.

2. In a large bowl, beat the butter on medium-high speed for one minute. 

3. Add the powdered sugar and vanilla. Beat for a few seconds on low speed until the powdered sugar is partially mixed in. Then beat for about 2 minutes on medium-high speed, until creamy. Scrape down the sides and bottom as needed with a spatula.

4. Turn the mixer on to low speed, and add the flour in 1/4-cup increments.

5. Once all the flour has been mixed in, add the salt and chopped pecans. Turn the mixer to high and beat until the dough comes together. If the dough is not smooth after two minutes of beating, add 1-2 teaspoons of water and beat again.

6. Divide the dough into two portions. Roll out half the dough onto a lightly-floured surface. Make it 1/4-inch thick.

7. Use a pizza cutter to cut the dough into two-inch squares. Transfer the squares to your cookie sheets, spacing them about three inches apart.

8. Repeat with the second half of the dough.

9. Bake for 11-13 minutes until the edges start to brown slightly. Remove from the oven and allow to cool for five minutes on the cookie sheet before transferring to a wire rack to cool completely.

10. When the cookies are cool, melt your chocolate in a double boiler on the stove, or in the microwave in 15-second increments, stopping to stir after each, until completely smooth.

11. Dip the corner of each cookie into the melted chocolate and place on parchment paper to cool and set up.

12. Before chocolate has completely dried, sprinkle with toffee bits. Allow to dry completely, then serve or store in an airtight container for up to one week.

Recipe Notes

For more fantastic shortbread cookies, try my Raspberry Lemon Butter Cookies, Peppermint Chocolate Slice and Bake Cookies, and Lemon Pistachio Shortbread Cookies.

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