Description
These Chocolate Dipped Toffee Pecan Shortbread Cookies are a rich, buttery treat loaded with crunchy pecans and sweet toffee bits. Finished with a decadent chocolate dip and extra topping, they’re perfect for holidays, gifts, or festive dessert trays.
Ingredients
Scale
- 2 cups (284g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (226g) unsalted butter, cold and diced
- 2/3 cup (86g) powdered sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 cup toffee bits
- 1/2 cup (60g) finely chopped pecans
- 9 oz (255g) milk or dark chocolate, chopped
- Additional chopped pecans and toffee bits for garnish
Instructions
- In a bowl, whisk together flour and salt.
- In a stand mixer, cream together butter and powdered sugar until smooth.
- Add vanilla extract, then gradually mix in the flour mixture until combined.
- Fold in toffee bits and chopped pecans.
- Divide dough into two portions; shape each into a 6½-inch log. Wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350°F (175°C).
- Slice dough logs into 1/2-inch thick rounds. Place on a parchment-lined baking sheet, spacing 2 inches apart.
- Bake for 12–16 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
- Dip half of each cookie into melted chocolate, allowing excess to drip off. Place on parchment paper and sprinkle with extra toffee and pecans. Let chocolate set.
Notes
- Ensure butter is cold for ideal shortbread texture.
- Roll dough logs in coarse sugar before chilling for a sparkly finish.
- Cookies can be stored in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 8g
- Sodium: 23mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 17mg