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Toffee Pecan Shortbread Cookies

  • Author: Audrey
  • Total Time: 30 minutes
  • Yield: 30 Cookies 1x


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.



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

c confectioners’ sugar

1 ½ tsp pure vanilla extract

¼ tsp fine salt

2 c all-purpose flour, sifted


To make the dough:

Using a stand mixer beat together butter and confectioner’s sugar until they form a mixture.

Add vanilla extract and salt to the mixture.

Gradually incorporate the flour into the mixture until everything is just combined.

Gently fold in the toffee bits and chopped pecans.

Shaping and chilling:

Divide the dough into two parts.

Shape each part into a log 6 ½ inches long.

Wrap each log tightly in plastic wrap. Refrigerate, for one hour.

Baking the cookies:

Preheat your oven to 350°F (175°C).

Slice the chilled dough logs into pieces that are more than ½ inch thick.

Place the slices on a baking sheet lined with parchment paper.

Bake for around 12 to 16 minutes. Until the edges are lightly golden in color.

Allow the cookies to cool on a wire rack once removed from the oven.

Optional chocolate dipping:

Melt some chocolate in intervals in your microwave stirring every 20 seconds until fully melted.

Dip half of each cookie into the melted chocolate.

You can also sprinkle some toffee bits or pecans on top if desired.

Let the chocolate set either at room temperature or, by placing them in the fridge.

Enjoy these homemade Toffee Pecan Shortbread Cookies!


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.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American

Keywords: Toffee Pecan Shortbread Cookies