Toffee Pecan Shortbread Cookies
These buttery, tender shortbread cookies are elevated with crunchy toffee and toasted pecans, perfect for gifting or parties.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Room temperature for better creaming.
- 1/2 cup powdered sugar Gives a finer crumb than granulated.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Use a gluten-free blend for a gluten-free version.
- 1/2 cup toffee pieces Heath or Skor bits work well.
- 1/2 cup chopped pecans Toast briefly for better flavor.
- 1/2 cup mini chocolate chips Optional.
- a pinch salt Omit if using salted butter.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2–3 minutes.
- Add the vanilla extract and mix briefly until combined.
- Gradually add the flour and a pinch of salt, mixing on low speed just until the dough comes together.
- Fold in the toffee pieces, chopped pecans, and mini chocolate chips with a spatula.
- Roll the dough into small balls (about 1 tablespoon each) and place them 1½ inches apart on the prepared baking sheet. Flatten each ball slightly.
Baking
- Bake for 12–15 minutes, or until the edges are lightly golden. Watch closely to avoid overbaking.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Cookies can be stored in an airtight container at room temperature for up to 5 days. They freeze well for up to 3 months.