Description
Indulge in rich, buttery Chocolate Dipped Toffee Pecan Shortbread Cookies that combine tender shortbread with crunchy toffee bits and toasted pecans, all coated in smooth semi-sweet chocolate. These cookies offer the perfect balance of textures and flavors, making them an irresistible treat for snacking, gifting, or sharing at any occasion.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 cups all-purpose flour (or gluten-free baking blend for gluten-free version)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted
- 1/2 cup toffee bits
Chocolate Coating
- 7 oz semi-sweet chocolate, melted
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy to create a tender shortbread texture. Stir in the vanilla extract, then gradually mix in the all-purpose flour and salt, gently combining until the dough just comes together. Fold in the chopped toasted pecans and toffee bits carefully to avoid breaking them up.
- Shape the Cookies: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a cookie cutter or knife to cut the dough into your preferred shapes—squares, rectangles, or circles all work well. Place the shaped dough onto a parchment-lined baking sheet, spacing each cookie about 1 inch apart to allow for slight spreading during baking.
- Bake Until Golden: Preheat the oven to 325°F (165°C). Bake the cookies for 18-22 minutes, or until the edges begin to turn a light golden brown. Watch closely to avoid overbaking. Remove from oven and transfer cookies to a wire rack to cool completely before the next step.
- Dip in Chocolate: Gently melt the semi-sweet chocolate in a double boiler or microwave using short bursts to prevent overheating. Dip half of each cooled cookie into the melted chocolate, allowing any excess to drip off. Place dipped cookies back on parchment paper to set. Refrigerate for about 15 minutes to speed up chocolate hardening if desired.
- Enjoy or Store: Once the chocolate has fully hardened, enjoy your cookies immediately or store them in an airtight container at room temperature. If in a warm environment, refrigeration is recommended to maintain the chocolate coating.
Notes
- Use cold butter or chill dough before rolling for a flakier shortbread.
- Toast pecans in a dry skillet to enhance their flavor.
- Melt chocolate slowly in short intervals to prevent burning.
- Roll dough evenly to ensure uniform baking.
- Store cookies in an airtight container to preserve freshness and crispness.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: chocolate dipped, toffee, pecan, shortbread cookies, homemade cookies, easy baking, dessert, gift cookies