I’ve been making these toffee pecan shortbread cookies for years when I want a buttery, slightly crunchy treat that feels special but takes almost no fuss. They’re shortbread at heart — rich butter and tender crumb — with crunchy toffee bits and roasted pecans folded in for caramelized pops of flavor. Make a batch for afternoon coffee, a holiday cookie plate, or to stash in the freezer for last-minute guests. If you like classics with a sweet twist, these are right up your alley and pair perfectly with other nut-forward cookies like butter pecan cookies.

Why you’ll love this dish

These cookies hit a sweet spot: simple technique, pantry-friendly ingredients, and big flavor. They’re:

Quick to mix — no chilling required unless you want firmer shapes.
Great for gifting — they travel and stack well.
Kid-approved — the toffee pieces add fun texture and a caramel note most kids (and adults) love.

They also make a nice twist on traditional shortbread when you want something richer. If you enjoy nut-based cookies, pairing them with a similar recipe can make a lovely variety plate like the ones shown in this butter pecan cookie collection.

“Buttery, just the right crunch, and those toffee bits are utterly addictive — a holiday must.” — a regular cookie-tasting volunteer

How this recipe comes together

This is a straightforward, no-fuss shortbread: cream butter and powdered sugar, flavor with vanilla, then fold in dry ingredients and mix-ins. You’ll shape small dough balls, flatten them slightly, and bake until just golden at the edges. The toffee softens but keeps a caramel snap; the pecans toast lightly in the oven and sharpen the overall texture. Expect about 12–18 minutes of active oven time and minimal cleanup.

What you’ll need

1 cup unsalted butter, softened (room temperature)
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup toffee bits
1/2 cup chopped pecans

Notes and substitutions:

Butter: Use unsalted so you control salt; if using salted, reduce added salt to 1/4 teaspoon.
Powdered sugar keeps the dough silky; granulated sugar will make the texture slightly grainier.
Toffee bits: Heath-style bits are classic. If unavailable, chop a short toffee bar or use chocolate-toffee chips for a chocolate note.
Pecans: Toast them in a dry skillet for 3–4 minutes before chopping for deeper flavor (optional).

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease it.
In a large bowl, cream the softened butter and powdered sugar together until light and fluffy — about 2–3 minutes with a hand mixer.
Stir in the vanilla until combined.
Add the flour and salt gradually. Mix until the dough comes together and no dry streaks remain. It should hold when pressed.
Fold in the toffee bits and chopped pecans so they’re evenly distributed.
Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing about 2 inches apart.
Flatten each ball gently with the palm of your hand or the bottom of a glass to about 1/2-inch thickness.
Bake for 12–15 minutes, or until the edges are just turning golden. The centers will still be pale.
Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Store or serve once cooled. Enjoy.

Best ways to enjoy it

These cookies are delightfully versatile. Try them with:

A mug of black coffee or espresso — the bitterness balances the toffee sweetness.
Chai or spiced tea for a cozy, aromatic pairing.
A scoop of vanilla ice cream crumbled over for an adult sundae twist.
As part of a holiday cookie tray alongside chocolate-dipped shortbreads and nutty butter cookies.

For gifting, stack in parchment-lined tins and add a ribbon. For gatherings, arrange on a platter with fresh fruit and small chocolates for contrast.

Storage and reheating tips

At room temperature: Store in an airtight container for up to 5 days. Layer with parchment to prevent sticking.
Refrigerating: Keeps up to 2 weeks, but bring to room temperature before serving for best texture.
Freezing: Flash-freeze on a sheet for 1 hour, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Reheating: Warm a cookie in a 300°F (150°C) oven for 5 minutes to refresh the toffee’s chew and the butter flavor, or use a 10-second microwave zap for immediate softness (watch so it doesn’t melt).

Always let cookies cool fully before sealing to avoid condensation that makes them soggy.

Helpful cooking tips

Measure flour correctly by spooning it into the cup and leveling; packing flour makes dense cookies.
If your kitchen is warm, chill the dough 15–20 minutes to make scooping cleaner and prevent spreading.
For uniform cookies, use a small cookie scoop. That ensures even baking.
Substitute walnuts or almonds if pecans aren’t available — chop coarsely for texture.
If toffee bits seem to bleed color while baking, try coating them lightly in flour before folding in.

For more inspiration on nut-forward cookie techniques and texture tips, check this butter pecan cookie guide.

Creative twists

Chocolate-dipped: Dip half the cooled cookies in melted dark or milk chocolate and let set.
Brown-butter version: Brown the butter first for a nutty, toasty backbone. Cool before creaming.
Citrus hint: Add 1 teaspoon orange zest to dough to brighten the caramel notes.
Gluten-free: Substitute 1:1 gluten-free baking flour and chill dough extra to hold shape.
Mini sandwich: Spread dulce de leche between two cookies for an indulgent sandwich.

Want other variations? You can adapt these cookies to holiday themes by using candied ginger, cinnamon sugar, or even a pinch of sea salt on top.

Your questions answered

Q: Can I make the dough ahead of time?
A: Yes. You can refrigerate the shaped dough balls for up to 24 hours before baking. For longer storage, freeze the shaped dough on a sheet and then bag; bake from frozen, adding a minute or two to the bake time.

Q: Do the toffee bits melt into the cookie?
A: Toffee bits will soften and may slightly spread, but they generally keep a chewy, caramelized texture. If you want distinct chunks, briefly coat them in flour before folding in.

Q: Are these safe to leave out for a party?
A: Shortbread-style cookies are safe at room temperature for several hours. If your venue is above 75°F/24°C or humid, keep them in a covered container to prevent softening.

Q: Can I make these nut-free?
A: Yes — omit the pecans and add extra toffee bits or chopped pretzels for crunch. Make sure to note nut-free substitutions if serving to others with allergies.

Conclusion

If you want a simple cookie with a rich, buttery base and crunchy caramel accents, these toffee pecan shortbread cookies are a smart and satisfying choice. For a similar chocolate-dipped approach and plating ideas, I like the version over at Cooking Classy’s chocolate-dipped toffee pecan shortbread cookies, and for another home-tested take on toffee-pecan shortbread, see this slightly different method at House of Nash Eats’ toffee pecan shortbread cookies.

Toffee Pecan Shortbread Cookies

These toffee pecan shortbread cookies are rich, buttery treats with crunchy toffee bits and roasted pecans, perfect for gifting or enjoying with coffee.

Prep Time 15

Cook Time 15

Total Time 30

Serving Size cookies

Ingredients

Cookie Base

1 cup unsalted butter, softened Use unsalted for better control of salt.
1/2 cup powdered sugar If unavailable, granulated sugar will work but texture may be grainier.
1 teaspoon vanilla extract
2 cups all-purpose flour Measure correctly by spooning into the cup.
1/2 teaspoon salt Reduce to 1/4 tsp if using salted butter.

Mix-Ins

1 cup toffee bits Heath-style bits are classic; consider substitutes for different flavor.
1/2 cup chopped pecans Toast before chopping for deeper flavor if desired.

Instructions

Preparation

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease it.
In a large bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2–3 minutes with a hand mixer.
Stir in the vanilla until combined.
Gradually add the flour and salt, mixing until the dough comes together, with no dry streaks remaining.
Fold in the toffee bits and chopped pecans until evenly distributed.
Scoop tablespoon-sized portions and place on the prepared baking sheet, spaced about 2 inches apart.
Flatten each ball gently to about 1/2-inch thickness.

Baking

Bake for 12–15 minutes, or until the edges are just turning golden.
Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

These cookies can be stored at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. Warm to refresh before serving.