These Toffee Pecan Shortbread Cookies are pure buttery bliss! Imagine classic shortbread cookies — crisp, tender, and melt-in-your-mouth — now elevated with toasted pecans, crunchy toffee bits, and a glossy dip of rich chocolate. They’re elegant, easy to make, and dangerously addictive!

Perfect for the holidays, gifting, or whenever you need a little sweet treat, these cookies are as beautiful as they are delicious.

Why You’ll Love These Cookies

Buttery and rich: The shortbread base gives that signature melt-in-your-mouth texture.
Crunchy surprise: Toffee bits and pecans add irresistible crunch and caramel flavor.
Chocolate-dipped finish: A touch of chocolate makes these cookies bakery-perfect.
Make ahead friendly: Freeze the dough or baked cookies for stress-free holiday prep.

Time Needed

Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Yield: About 40 cookies

Ingredients

1 cup unsalted butter, softened
½ cup powdered sugar, sifted
1 tsp pure vanilla extract
2 cups all-purpose flour
¼ tsp salt
¾ cup pecans, finely chopped and lightly toasted
¾ cup English toffee bits (such as Heath)
4 oz good-quality chocolate, melted (for dipping)

Instructions

Preheat and preparePreheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Cream butter and sugarIn a large bowl, beat butter and powdered sugar until smooth and creamy, about 2 minutes. Mix in vanilla.
Add dry ingredientsStir in flour and salt until just combined — don’t overmix. Fold in chopped pecans and toffee bits.
Shape cookiesForm dough into small 1-inch balls and place on baking sheets about 2 inches apart. Flatten slightly with a glass dipped in powdered sugar (optional).
BakeBake 12–15 minutes, or until edges are lightly golden. Cool cookies on a wire rack completely.
Dip in chocolateMelt chocolate in 15–20 second microwave bursts, stirring until smooth. Dip half of each cookie and place on waxed paper to set. Let chocolate harden before storing.

Chef Emma’s Tips

Use high-quality butter — it’s the star of the recipe!
Chop pecans finely for an even texture throughout the dough.
Dip in dark or milk chocolate depending on your sweetness preference.
For a festive twist, drizzle with white chocolate or sprinkle with sea salt.

Storage

Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 2 months. Let chocolate set completely before stacking or freezing.

Nutrition Info (Per Cookie)

Calories: 160
Fat: 10g
Carbohydrates: 16g
Protein: 2g
Sugar: 8g
Sodium: 45mg

Final Thoughts

With their buttery texture, crunchy toffee, and indulgent chocolate coating, these Toffee Pecan Shortbread Cookies are destined to be a holiday favorite. Bake them for your next cookie exchange or wrap them up for a beautiful edible gift — just be sure to save a few for yourself!