Chocolate Dipped Toffee Pecan Shortbread Cookies combine buttery shortbread, nutty pecans, sweet toffee bits, and rich melted chocolate. These slice-and-bake cookies are easy to prepare and perfect for gift-giving, holidays, or simply indulging in a sophisticated homemade treat. With a chocolate coating and a sprinkle of toffee and pecan on top, they’re as beautiful as they are delicious.
Chocolate Dipped Toffee Pecan Shortbread Cookies Recipe Instructions
- 2 cups (284g) all-purpose flour
- 1/4 tsp salt
- 1 cup (226g) unsalted butter, cold and diced into small cubes
- 2/3 cup (86g) powdered sugar
- 1 1/2 tsp vanilla extract
- 3/4 cup toffee bits
- 1/2 cup (60g) finely chopped pecans, plus more for garnish
- 9 oz chopped good quality milk chocolate or dark chocolate
Instructions
- In a mixing bowl whisk together flour and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream butter and powdered sugar until smooth and creamy, scraping down the sides as needed.
- Mix in vanilla extract. With the mixer on low, slowly add the flour mixture until almost combined — it will look dry at first.
- Add in the toffee bits and chopped pecans. Mix until just combined (you may need to fold in any unmixed bits with a spatula).
- Divide the dough into 2 equal portions. Shape each into a 6.5-inch log (about 1.75 inches in diameter) on a lightly floured surface, pressing the dough tightly to avoid holes.
- Wrap each log in plastic wrap and chill for at least 1 hour.
- Preheat oven to 350°F (175°C) during the last 15 minutes of chilling time.
- Slice each dough log into rounds just under 1/2-inch thick. Place cookies 2 inches apart on a parchment-lined baking sheet.
- Bake for 12–16 minutes, until just golden at the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the Chocolate Coating
- Line two baking sheets with parchment paper.
- Place chopped chocolate in a microwave-safe bowl. Heat in 20-second intervals at 50% power, stirring between each, until fully melted and smooth.
- Dip half of each cooled cookie into the melted chocolate, let excess drip off, and place on the parchment-lined sheets.
- Sprinkle with additional chopped pecans and toffee bits while chocolate is still wet.
- Let cookies sit at room temperature until chocolate sets, or refrigerate briefly for quicker setting.
- Store in an airtight container at room temperature.
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