Description
Buttery shortbread cookies studded with crunchy pecans and sweet toffee bits, dipped in luscious semi-sweet chocolate for a decadent treat. Perfectly crisp and melt-in-your-mouth delicious! #shortbreadcookies #toffeecookies #chocolatedipped #pecancookies #bakinglove
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
- Cream together the softened butter and powdered sugar in a large bowl until light and fluffy.
- Mix in vanilla extract and salt until combined.
- Gradually add flour, mixing just until dough comes together.
- Fold in chopped pecans and toffee bits evenly.
- Shape dough into a log, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice chilled dough into ¼-inch rounds and place on the baking sheet.
- Bake for 10–12 minutes, until edges start turning golden. Cool completely.
- Melt chocolate gently over simmering water or in short microwave bursts.
- Dip half of each cookie into melted chocolate and place on parchment-lined tray.
- Sprinkle with extra pecans or toffee bits if desired.
- Allow chocolate to set completely before serving or storing.
Notes
- Use chilled dough to keep the cookies from spreading too much while baking.
- Choose good-quality chocolate for the best flavor and smooth dip.
- Store cookies in an airtight container at room temperature for up to a week.
- For extra crunch, lightly toast pecans before adding.
- These cookies freeze well — thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg