I first made these toffee pecan shortbread cookies for a holiday cookie swap and they vanished by the time the organizer finished the introductions. They’re a simple, buttery shortbread studded with toasted pecans and crunchy toffee bits — one-bite nostalgia with a grown-up toffee crunch. If you like butter-forward cookies that hold together well and travel nicely for gifting, this is one to bake again and again. For a slightly different butter-pecan riff, see my other take on the flavor here: butter pecan cookie recipe.

Why you’ll love this dish

These cookies hit a comforting balance: rich, sandy shortbread, nutty pecans, and little shards of toffee for contrast. They’re not fussy — no piping, no tempering chocolate unless you choose to drizzle — and they keep their texture well, which makes them ideal for cookie tins, gift boxes, or a coffee table spread.

“Crunchy toffee, toasted pecans, and an impossibly buttery crumb — these are the cookies everyone asks for the recipe for.”

Why make them now: holidays, cookie swaps, housewarming gifts, or when you want something that tastes impressive but is mostly hands-off. They’re also easy to scale and tolerant of being baked a few at a time because the dough stores well in the fridge.

How this recipe comes together

Quick overview so you know what to expect:

Cream room-temperature butter with sugar and vanilla until very light — that creates the delicate shortbread texture.
Gently fold in flour and salt so you don’t develop gluten; you want a tender, sandy dough.
Stir in toasted chopped pecans and toffee bits for flavor and crunch.
Shape the dough into logs, chill until firm, then slice and bake — 15–18 minutes until the bottom edges are golden.
Cool completely before storing; optionally drizzle with white chocolate for a sweet finish.

This straightforward sequence keeps prep predictable and makes advance work easy (the logs chill overnight).

What you’ll need

Key ingredients

2 cups unsalted butter, softened to room temperature
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
2 cups roughly chopped toasted pecans
1 cup toffee bits (Skor bits recommended)

Notes/substitutions:

For a slightly less sweet cookie, reduce the sugar to 2/3 cup.
If you prefer walnuts, swap pecans 1:1; for a gluten-free option, use a cup-for-cup GF flour blend and add 1–2 tablespoons extra butter if the dough seems dry.
To toast pecans: spread on a sheet and bake at 350°F (175°C) for 6–8 minutes, watching closely until fragrant.

How to prepare it

Step-by-step instructions

Cream the butter, sugar, and vanilla: In a large bowl with a stand mixer or hand mixer, beat together the room-temperature butter, granulated sugar, and vanilla until very light and fluffy — about 3–5 minutes. This aeration helps the shortbread have a delicate crumb.
Add dry ingredients: With the mixer on low, gently fold in the flour and salt until the mixture is mostly combined; you should still see a little flour. Stop before the dough becomes elastic.
Mix in nuts and toffee: Fold in the toasted pecans and toffee bits by hand until distributed and the dough forms a soft, cohesive mass.
Shape into logs: Divide the dough into four equal portions and form each into a 2½-inch-wide log. Wrap each log tightly in plastic wrap.
Chill: Refrigerate the wrapped logs for several hours or preferably overnight. The dough will firm up and is fine in the fridge for several days if you want to bake a few cookies at a time.
Bake: Preheat the oven to 350°F (175°C). Using a very sharp serrated knife and a slow sawing motion, cut 1/4-inch slices from the logs. Place cookies 2 inches apart on a parchment-lined baking sheet.
Time and temperature: Bake for 15–18 minutes, until the bottom edges are noticeably golden brown. Rotate pans once halfway if your oven has hot spots.
Cool and finish: Transfer cookies to a wire rack to cool completely. If you like, drizzle with melted white chocolate after cooling.

Small technique note: a serrated knife prevents squashing the log; if your dough is too soft to slice cleanly, chill it longer or briefly freeze the logs.

Best ways to enjoy it

Serving suggestions

Pair with a robust coffee or black tea — the toffee sweetness offsets bitter brews beautifully.
Plate three cookies with a scoop of vanilla ice cream and a drizzle of caramel for an easy dessert.
Dip half the cooled cookies in melted dark or white chocolate for a festive look and contrast.
These make excellent additions to cookie tins and dessert charcuterie boards alongside shortbread, butter cookies, and spiced snaps.

How to store & freeze

Keeping leftovers fresh

Room temperature: Store completely cooled cookies in an airtight container for up to 5 days. Layer with parchment to prevent sticking.
Refrigerator: If your kitchen is warm and cookies are soft, refrigerate in a sealed container for up to 2 weeks.
Freezing: The unbaked dough logs freeze very well wrapped in plastic and then foil for up to 3 months. Thaw in the refrigerator before slicing and baking. Baked cookies also freeze for up to 3 months; thaw at room temperature.
Food safety: always cool cookies completely before sealing containers to avoid moisture buildup and potential spoilage.

Pro chef tips

Helpful shortcuts and tricks

Use very cold toffee bits? Let them sit at room temperature a few minutes before folding in so they don’t melt into the dough.
Toast the pecans in a single layer and chop roughly — larger pieces add better texture than finely chopped nuts.
If you want perfectly even slices, chill the logs until firm, then trim the ends with a sharp knife before slicing.
For uniform browning, bake one sheet at a time centered in the oven.
Make-ahead: form and wrap the logs and keep them in the fridge; slice and bake as needed for fresh cookies over several days. For inspiration on similar cookies and technique, you might like this classic guide to butter pecan cookies: classic butter pecan cookies guide.

(If you want another version with slightly different mix-ins, check a close variation here: butter pecan cookie variation.)

Creative twists

Recipe variations

Chocolate-dipped: Dip cooled cookies halfway in melted dark or milk chocolate and let set on parchment.
Salted toffee: Sprinkle a tiny pinch of flaky sea salt on top right after baking for a salted-caramel note.
Citrus lift: Add 1 teaspoon finely grated orange zest to the dough for a bright counterpoint to the toffee.
Paleo/Gluten-free: Use almond flour with 1/4 cup tapioca starch and increase butter by 2 tablespoons to get a similar texture.
Nut-free: Replace pecans with roasted sunflower seeds and increase toffee a bit for crunch (note cross-contact if serving nut-free diets).

Your questions answered

Q: Do I have to toast the pecans?
A: Toasting is recommended — it deepens the nutty flavor and improves crunch. You can use raw pecans in a pinch, but the cookie won’t be as aromatic.

Q: Can I freeze the dough logs and bake later?
A: Yes. Freeze wrapped logs for up to 3 months. Thaw in the refrigerator before slicing and bake as directed.

Q: My slices crumble when I cut them. What went wrong?
A: The dough is likely too cold and brittle or too dry. Let the logs sit 5–10 minutes at room temperature before slicing, or use a longer, steady sawing motion with a serrated knife. If the dough seems crumbly, warm your hands and gently press the crumb back together before slicing.

Q: Can I use other toffee bits?
A: Yes. Skor bits are a great choice for texture and flavor, but Heath or other toffee candies work fine. Avoid soft toffee candies that will melt into the dough.

Q: How thin should the slices be?
A: Aim for about 1/4 inch. Thinner slices will bake faster and be crispier; thicker slices will be more tender and shortbread-like — adjust baking time accordingly.

Conclusion

For another take on this cookie, see the House of Nash Eats version of toffee pecan shortbread cookies which highlights similar techniques and variations. If you’re curious about a chocolate-dipped finish and plating ideas, the Cooking Classy chocolate-dipped toffee pecan shortbread cookies post shows how that finish looks and sets up nicely for entertaining.

Enjoy baking — these cookies reward a little patience with big, buttery flavor.

Toffee Pecan Shortbread Cookies

These buttery shortbread cookies are studded with toasted pecans and crunchy toffee bits, offering a delightful balance of flavors perfect for holiday gifting or cookie swaps.

Prep Time 30

Cook Time 18

Total Time 48

Serving Size cookies

Ingredients

Cookie Ingredients

2 cups unsalted butter, softened to room temperature Ensure the butter is at room temperature for easy creaming.
3/4 cup granulated sugar Reduce to 2/3 cup for a less sweet cookie.
2 teaspoons pure vanilla extract
4 cups all-purpose flour Gently fold in to avoid gluten development.
1/2 teaspoon salt
2 cups roughly chopped toasted pecans Toast nuts at 350°F for 6–8 minutes for best flavor.
1 cup toffee bits (Skor bits recommended) Other toffee candies may work, but avoid soft ones.

Instructions

Preparation

In a large bowl, cream together the room-temperature butter, granulated sugar, and vanilla until very light and fluffy, about 3–5 minutes.
With the mixer on low, gently fold in the flour and salt until mostly combined, leaving some flour visible.
Fold in the toasted pecans and toffee bits by hand until evenly distributed, forming a soft mass.
Divide the dough into four portions and shape each into a log about 2½ inches wide. Wrap tightly in plastic wrap.

Chilling and Baking

Refrigerate the wrapped logs for several hours or preferably overnight.
Preheat the oven to 350°F (175°C).
Using a sharp serrated knife, cut 1/4-inch slices from the logs. Place cookies 2 inches apart on a parchment-lined baking sheet.
Bake for 15–18 minutes until the bottom edges are golden brown. Rotate pans halfway if necessary.
Transfer cookies to a wire rack to cool completely. Optionally, drizzle with melted white chocolate.