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Chocolate Dipped Toffee Pecan Shortbread Cookies

Chocolate Dipped Toffee Pecan Shortbread Cookies

The ultimate treat for your sweet cravings! These Chocolate Dipped Toffee Pecan Shortbread Cookies are rich, buttery, and packed with delicious toffee and pecans, then dipped in luscious chocolate. Perfect for sharing or enjoying on your own, you won’t want to miss out on this easy recipe!
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 28 servings
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup unsalted butter, cold and diced into small cubes
  • 2/3 cup powdered sugar
  • 1 1/2 tsp vanilla extract
  • 3/4 cup toffee bits
  • 1/2 cup finely chopped pecans, plus more for garnish
  • 9 oz chopped good quality milk chocolate or dark chocolate, broken into pieces or chopped

Equipment

  • Oven
  • Wooden Spoon
  • Whisk
  • Cutting Board
  • Baking Sheet
  • Food Processor
  • Mixing Bowl
  • Chef's Knife

Method
 

  1. In a mixing bowl whisk together flour and salt, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and powdered sugar, while stopping to scrape down bowl frequently, until mixture is smooth and creamy.
  3. Mix in vanilla extract then with mixer set on low speed slowly add in flour mixture and mix until nearly combined (it will be dry and crumbly at first but it will start to come together).
  4. Add in toffee bits and pecans and mix until combined (you may need to fold in those at the bottom of the bowl with a spatula).
  5. Divide dough into 2 equal portions. Shape each portion into an even 6 1/2-inch log on a lightly floured surface compressing dough rather tightly together so there aren't holes in the center of the log and cookies hold together well when sliced.
  6. Wrap each portion in a separate sheet of plastic wrap. Chill dough 1 hour.
  7. Preheat oven to 350 degrees during last 15 minutes of chilling dough.
  8. Remove one log of dough from refrigerator. Cut into slices slightly under 1/2-inch thick. Transfer to a baking sheet lined with parchment paper spacing them 2-inches apart.
  9. Bake in preheated oven until just barely golden brown on edges, about 12 - 16 minutes.
  10. Let cookies cool 5 minutes on baking sheet then transfer to a wire rack to cool completely.
  11. Repeat process with remaining chilled dough, adding the sliced dough to a cool baking sheet.
  12. For the chocolate coating: Line two baking sheets with parchment paper. Add chocolate to a medium microwave safe bowl. Heat in microwave in 20 second intervals on 50% power stirring between intervals until melted and smooth.
  13. Dip half of each cookie into chocolate, shake to let excess run off. Transfer to parchment paper.
  14. Sprinkle each cookie with a little bit of toffee bits and pecans. Let chocolate set at room temperature or in refrigerator to set quicker.
  15. Store in an airtight container at room temperature.

Notes

Storage: Keep leftover cookies in an airtight container at room temperature for up to one week.
Freezing: These cookies freeze well. Just wrap them tightly in plastic wrap and store in an airtight container in the freezer for up to three months.
Pairing: Serve these cookies with coffee, tea, or milk for a delightful treat anytime.
Variations: Feel free to substitute toffee bits with other mix-ins like dried fruit or chocolate chips.
Presentation: For special occasions, decorate the cookies with drizzled chocolate or colorful sprinkles.