Toffee Pecan Shortbread Cookies

Buttery shortbread, dark chocolate, crunchy pecans, and sweet toffee bits—these cookies are pure cozy, wrapped in a bite.

this Recipe

You ever have one of those “accidental genius” moments in the kitchen? Like, you were just looking to make something, nothing specific, but suddenly you’re 20 minutes deep into a bowl of dough and praying whatever’s in the oven is edible?

Yeah. That was me. Last December. I was trying to clean out the pantry (aka the graveyard of half-used baking bits), and I found a nearly-forgotten bag of toffee bits leftover from a failed holiday bark project. There was also a sad little zip-top of pecans I swore I’d use months ago. So, naturally, I grabbed some cold butter, a little sugar, and thought, “Let’s shortbread this thing.”

Thirty minutes later, I had buttery, nutty, chocolate-dipped Toffee Pecan Shortbread Cookies cooling on a rack—and my 7-year-old literally said, “These taste like a cookie Santa would keep for himself.” Which… I mean… okay, that’s basically the highest praise, right?

Ever since then, these cookies have become my cold-weather go-to. And now they’re yours. But fair warning: you might start baking them just to have an excuse to “clean out” your pantry again.

Why You’ll Love This Toffee Pecan Shortbread Cookies Recipe?

Let me just say this: if buttery shortbread and pecan pie had a fling and dark chocolate third-wheeled, these would be the cookies they’d make.

They’ve got that classic shortbread crumble—that delicate, soft snap when you bite in—but with little pockets of melted toffee and bits of nutty crunch from the pecans. And if you’re feeling dramatic (which, let’s face it, I always am when it comes to dessert), dip ’em in melted dark chocolate and pretend you’re a contestant on a British baking show. Just… maybe don’t fake the accent. It’s weird.

The best part? No rolling, no cutters, no chill-induced tantrums. Just slice, bake, and boom—your kitchen smells like a holiday memory. I’ve made these for neighbors, cookie swaps, and yep, even just for a Tuesday afternoon because, well, Tuesdays are hard.

Ingredient Notes:

I don’t know about you, but I like to understand my ingredients. Like, what’s their vibe? Why are they here? Let’s talk it through:

• Cold Butter – It’s the star of shortbread. Gotta be cold. Gotta be real. You want that tender, crumbly texture? This is how you get it.

• Confectioners’ Sugar – Way gentler than regular sugar. Think of it like the soft-spoken friend who still gets things done.

• Vanilla Extract – Optional? Never. It’s what makes the whole thing taste like it came from a cozy bakery somewhere in Vermont.

• All-Purpose Flour – The no-nonsense backbone. Sift it if you’re feeling ambitious. Or don’t. No judgment here.

• Toffee Bits – Tiny crunchy explosions of caramel flavor. Do they get a little melty and messy in the oven? Yep. That’s half the charm.

• Pecans – You can toast them if you want to get fancy, but honestly, straight from the bag is fine. I’ve done both. Depends on how close I am to a nap.

• Dark Chocolate – The dramatic extra. Totally optional, totally worth it. Think of it like putting earrings on your cookies.

• Salt – Just a pinch. Because life (and cookies) need balance.

Quick Tip: Chill the dough. Please. I know you want cookies now, but chilling helps them keep their shape and gives that amazing slice-and-bake vibe.

How To Make Toffee Pecan Shortbread Cookies?

Alright, I’m walking you through this like we’re baking side by side, aprons on, flour on the nose. Here we go:

Step 1: Butter & Sugar Party
Toss your cold, diced butter and confectioners’ sugar into a mixer. Cream it just until it’s soft and kinda fluffy. You’re not making whipped cream here—just a nice smooth base.

Step 2: Vanilla & Salt Join the Fun
Add in the vanilla extract and salt. Mix again. It’ll smell like magic already.

Step 3: Add the Flour, Slowly Please
Dump in the flour gradually. Like, don’t just fling it in there unless you enjoy wearing it. It’ll look crumbly at first, but that’s okay—shortbread is dramatic like that. Press it together a bit with your hands if you need to.

Step 4: Fold in the Good Stuff
Gently stir in your toffee bits and chopped pecans. It’s lumpy, it’s weird, it’s perfect.

Step 5: Shape & Chill (Both You and the Dough)
Divide the dough in two, roll each half into a log about 6½ inches long (ish—no ruler needed). Wrap ’em in plastic wrap and toss in the fridge for an hour. Use that time to sip coffee, scroll TikTok, or question your life choices.

Step 6: Slice & Bake
Preheat your oven to 350°F. Slice the logs into chunky little cookies—about ½ inch thick. Space ’em out on a parchment-lined baking sheet and bake for 12 to 16 minutes. You want just a little golden glow around the edges.

Step 7: Cool It, Baby
Let them cool on a rack. If you try to eat them warm, they might fall apart in your hand. Which… I mean… you can still eat the crumbs.

Step 8: Optional Chocolate Dip
If you’re going full glam, melt some dark chocolate in the microwave, dip half the cookie, and sprinkle with more toffee or pecans. Let them set in the fridge or on the counter if you’ve got patience (I never do).

Storage Options:

These cookies keep well at room temp in a sealed container for up to a week. If they last that long, congrats on your self-control. Chocolate-dipped ones should be layered with parchment paper or they’ll become one big, glorious cookie blob.

And yep, they freeze like champs. I’ve frozen both the raw dough logs and the baked cookies. Just wrap tightly, label with something vague so the kids don’t eat them, and stash for later. When the craving hits? Slice and bake from frozen. Add 2-3 minutes to the time. Easy.

Variations and Substitutions:

No rules here, just ideas:

• No pecans? Use almonds. Or skip nuts entirely. It’s your cookie life.

• Not a dark chocolate fan? Milk or white chocolate work great. Even drizzle caramel if you’re feelin’ wild.

• Add a sprinkle of sea salt on top – Oooh yes. That sweet/salty combo? Next level.

• Gluten-free? Swap with a 1:1 gluten-free flour blend. I’ve tried it, and while the texture’s a bit different, the flavor is still a winner.

• Make it festive – Add a pinch of cinnamon or orange zest. Suddenly it’s a holiday cookie.

What to Serve with Toffee Pecan Shortbread Cookies?

You could absolutely just eat them by the handful straight from the tray (I’ve done this, it’s fine). But here are a few pairings that just work:

• Coffee – Duh. A dark roast and a cookie dipped in chocolate? Bliss.

• Spiced chai or hot cocoa – For ultimate cozy vibes.

• Vanilla bean ice cream – Cookie sandwich, anyone?

• A glass of red wine – I know. Sounds weird. But the dark chocolate/toffee combo with a bold red? You’re welcome.

Frequently Asked Questions:

Can I freeze these cookies?
Absolutely. Just make sure they’re cooled, stack with parchment between, and freeze in an airtight container. Great for surprise guests or late-night cravings.

Why is my dough so crumbly?
That’s normal with shortbread! Just smush it together a bit. If it’s really not behaving, add a tiny splash of milk. Don’t panic—it’s salvageable.

Can I make them ahead?
Yup. The dough can chill in the fridge for 3–4 days or hang out in the freezer for up to a month. Baked cookies also stay good for about a week, and honestly? They might taste even better the next day.

These Toffee Pecan Shortbread Cookies aren’t perfect. They get a little melty. Some might break. One or two might “accidentally” fall apart in your hands before you even get them on the tray. But they’re buttery, cozy, a little fancy, and totally full of heart.

Make them. Eat them warm. Share them with someone you love—or hoard them, I’m not judging.

You ever bake something that made your whole day better? This might be that cookie. Can’t wait to hear what you think.

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Toffee Pecan Shortbread Cookies

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Just imagine taking a bite of a Toffee Pecan Shortbread Cookie, where each mouthful is, like wrapping yourself in an embrace of delightful flavors. These cookies are like pieces of home bringing together the comforting buttery taste of shortbread with the delightful crunch of toffee and the homely goodness of pecans. They're simple yet incredibly special perfect for sharing moments with loved ones or savoring a peaceful and delicious treat all on your own. Each cookie isn't an indulgence but also a charming journey, through familiar and comforting flavors.

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30 Servings

Ingredients

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• ¾ c toffee bits additional for topping optional
• ½ c pecans finely chopped (additional for topping optional)
• 10 oz dark chocolate chopped or in wafer form
• 1 c unsalted butter cold and diced
• ⅔ c confectioners’ sugar
• 1 ½ tsp pure vanilla extract
• ¼ tsp fine salt
• 2 c all-purpose flour sifted

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Instructions

 

To make the dough:

1. Using a stand mixer beat together butter and confectioner's sugar until they form a mixture.
2. Add vanilla extract and salt to the mixture.
3. Gradually incorporate the flour into the mixture until everything is just combined.
4. Gently fold in the toffee bits and chopped pecans.

Shaping and chilling:

1. Divide the dough into two parts.
2. Shape each part into a log 6 ½ inches long.
3. Wrap each log tightly in plastic wrap. Refrigerate, for one hour.

Baking the cookies:

1. Preheat your oven to 350°F (175°C).
2. Slice the chilled dough logs into pieces that are more than ½ inch thick.
3. Place the slices on a baking sheet lined with parchment paper.
4. Bake for around 12 to 16 minutes. Until the edges are lightly golden in color.
5. Allow the cookies to cool on a wire rack once removed from the oven.

Optional chocolate dipping:

1. Melt some chocolate in intervals in your microwave stirring every 20 seconds until fully melted.
2. Dip half of each cookie into the melted chocolate.
3. You can also sprinkle some toffee bits or pecans on top if desired.
4. Let the chocolate set either at room temperature or, by placing them in the fridge.
5. Enjoy these homemade Toffee Pecan Shortbread Cookies!

Notes

To make our beloved Toffee Pecan Shortbread Cookies gluten free the secret lies in the choice of flour. Instead of using all-purpose flour switch to your preferred gluten-free flour blend. Look for a blend specifically designed for baking one that includes xanthan gum. This ingredient helps replicate the texture and elasticity typically found in gluten.

It's important to note that gluten-free flours can be a bit more challenging to work with. Here's a little trick; after preparing your dough allow it to rest for 30 minutes before shaping it into logs. This resting period allows the flour to fully hydrate, resulting in a dough that's easier to handle and less prone, to crumbling.

When incorporating your flour into the recipe start with a slightly smaller amount, than what is called for as absorption rates may differ. Gradually add more as needed until you achieve the desired consistency—a pliable dough that holds together without being excessively sticky.

Lastly, it's worth mentioning that all other ingredients used in this recipe are gluten-free! By making this adjustment you can still savor the combination of rich buttery flavor and satisfying crunch found in Toffee Pecan Shortbread Cookies—sans any trace of gluten.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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