Description
These Chocolate Dipped Toffee Pecan Shortbread Cookies are melt-in-your-mouth buttery, loaded with nutty crunch and sweet toffee bits, then dipped in rich chocolate for an irresistible holiday-worthy treat. #shortbreadcookies #pecanrecipes #holidaybaking
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ¾ cup finely chopped pecans
- ½ cup toffee bits
- 200 g (7 oz) semi-sweet or dark chocolate, chopped
- Optional: extra chopped pecans or toffee bits for topping
Instructions
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Mix in vanilla extract and salt.
- Add the flour gradually, mixing just until combined.
- Fold in the chopped pecans and toffee bits.
- Shape the dough into a log, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into ¼-inch rounds and place on the baking sheet.
- Bake for 10–12 minutes or until edges are just turning golden. Let cool completely.
- Melt chocolate in a heatproof bowl over simmering water or in short bursts in the microwave.
- Dip half of each cookie into the melted chocolate and place on a parchment-lined tray.
- Sprinkle with extra pecans or toffee bits if desired.
- Allow chocolate to set completely before serving or storing.
Notes
- Chill dough thoroughly to help cookies keep their shape during baking.
- For cleaner chocolate dipping, use a fork or offset spatula to scrape off excess chocolate before setting.
- Store in an airtight container for up to 1 week.
- Perfect for gift boxes or cookie exchanges.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg