Name: Chocolate Dipped Toffee Pecan Shortbread Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup 2 sticks unsalted butter, softened; 3/4 cup powdered sugar; 2 cups all-purpose flour; 1/2 cup finely chopped pecans (toasted); 1/2 cup toffee bits; 1 tsp vanilla extract; 1/4 tsp salt; 6 oz semi-sweet chocolate (melted (for dipping))

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If you’re looking for a cookie that feels like a little slice of luxury, these Chocolate Dipped Toffee Pecan Shortbread Cookies are exactly what you need. Imagine buttery, crumbly shortbread packed with crunchy pecans and bits of sweet toffee, then dipped in rich, silky chocolate—each bite is a perfect balance of textures and flavors. They’re just the kind of treat you want to pull out for special occasions, holiday parties, or whenever you want to impress with minimal effort. Plus, these cookies keep well and make wonderful gifts wrapped up in pretty tins or boxes.

I first discovered shortbread cookies years ago and have always loved their simple, buttery goodness. Adding pecans and toffee gives them a fun crunch and sweetness that makes every bite more interesting. The chocolate dip? Well, that’s just the cherry on top that takes these cookies from great to unforgettable. I usually whip up a batch when I want a cookie that feels special but is still easy enough to make in one afternoon.

Why You’ll Love This Recipe

Simple and straightforward — no fancy ingredients or complicated steps
Perfect balance of buttery, crunchy, sweet, and chocolatey
Great make-ahead cookie — stores beautifully for up to two weeks
Crowd-pleasing — ideal for gift-giving or bringing to parties
Texture heaven — crumbly shortbread with crunchy pecans and toffee bits
Customizable — swap pecans for walnuts or almonds, and use milk, dark, or white chocolate
Dipping step adds a touch of elegance with minimal effort

Ingredients You’ll Need

Unsalted butter — softened for that classic shortbread richness
Granulated sugar — adds sweetness and slight crunch
All-purpose flour — the base for tender, crumbly cookies
Salt — to balance the sweetness
Vanilla extract — for warm, aromatic flavor
Chopped pecans — toasted lightly for deeper flavor and crunch
Toffee bits — the sweet, buttery chunks that make these cookies addictive
Semi-sweet or dark chocolate chips — melted for dipping (milk or white chocolate works too!)
Optional sea salt flakes — sprinkled on top for a gourmet touch

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Prep your ingredients
Preheat your oven to 325°F (165°C). Lightly toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant. Let cool and chop roughly.

Step 2: Cream the butter and sugar
In a large bowl, beat the softened butter with granulated sugar until creamy and pale, about 3-4 minutes. This step is key for that melt-in-your-mouth texture.

Step 3: Add vanilla and dry ingredients
Mix in the vanilla extract. Then gradually add the flour and salt, mixing until just combined. Avoid overmixing to keep the cookies tender.

Step 4: Fold in pecans and toffee bits
Gently fold in the chopped pecans and toffee bits, making sure they’re evenly distributed without breaking up the bits too much.

Step 5: Shape and bake the cookies
Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass or your palm. Bake for 18-20 minutes, until the edges are just starting to turn golden.

Step 6: Cool completely
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool fully. This step is important before dipping in chocolate.

Step 7: Melt and dip the chocolate
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Dip half of each cookie into the melted chocolate, letting the excess drip off. Place the dipped cookies on parchment paper.

Step 8: Optional finishing touch
While the chocolate is still wet, sprinkle a few flakes of sea salt on top of each dipped cookie for that perfect sweet-salty combo.

Step 9: Let chocolate set
Allow the chocolate to harden at room temperature or pop the cookies in the fridge for 10-15 minutes.

Helpful Tips

Use room temperature butter for easy creaming and better texture.
Don’t skip toasting the pecans—it brings out their nuttiness and adds depth.
Store cookies in an airtight container at room temperature for up to two weeks.
For a festive look, drizzle some white chocolate over the dipped cookies after the chocolate sets.
Try different nuts or add a pinch of cinnamon for a cozy twist.
If your chocolate seizes while melting, add a teaspoon of vegetable oil or shortening to smooth it out.
These cookies freeze well before and after baking—just thaw and enjoy!

Frequently Asked Questions (FAQs)

Can I make the dough ahead of time?
Yes! Wrap the dough tightly and refrigerate for up to 3 days or freeze for up to 2 months. Thaw before baking.

What if I don’t have toffee bits?
You can substitute with crushed Heath bars or skip them altogether for a classic pecan shortbread.

Can I use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate adds a nice bittersweet contrast to the sweet cookies.

Are these cookies gluten-free?
Not as-is, but you can substitute a gluten-free flour blend cup-for-cup for the all-purpose flour.

How should I store leftover cookies?
Keep them in an airtight container at room temperature or freeze for longer storage.

I bake these Chocolate Dipped Toffee Pecan Shortbread Cookies whenever I want a special treat that feels indulgent but is surprisingly easy to make. One last tip—pair them with a cup of coffee or tea for the ultimate cozy moment. Give this recipe a try and let me know how they turn out—these cookies always get rave reviews from friends and family!