Chocolate Dipped Toffee Pecan Shortbread Cookies
Buttery, crumbly shortbread cookies loaded with crunchy toffee bits and toasted pecans, dipped in rich chocolate for the perfect sweet treat. These cookies are irresistible for holidays, gifting, or everyday indulgence!
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- ½ cup finely chopped pecans toasted
- ½ cup toffee bits
- 1 tsp vanilla extract
- ¼ tsp salt
- 6 oz semi-sweet chocolate melted (for dipping)
Instructions
- Preheat oven: Preheat your oven to 325°F (163°C). Line baking sheets with parchment paper.,
- Make the dough: In a large bowl, cream together softened butter and powdered sugar until light and fluffy. Mix in vanilla extract.,
- Add dry ingredients: Gradually add flour and salt, mixing until just combined.,
- Add pecans and toffee: Fold in toasted pecans and toffee bits gently.,
- Shape cookies: Roll dough into 1-inch balls and place on prepared baking sheets. Flatten slightly with the bottom of a glass or your palm.,
- Bake: Bake for 14-16 minutes or until edges just start to turn golden. Remove and cool completely on a wire rack.,
- Dip in chocolate: Once cooled, dip half of each cookie into melted chocolate. Place on parchment paper to set.,
- Set and serve: Allow chocolate to harden before serving or storing.,
Notes
- Use good quality chocolate for best flavor and smooth dipping.
- Store cookies in an airtight container at room temperature for up to a week.
- For a festive touch, sprinkle sea salt or crushed toffee on chocolate before it sets.