Description
Delightful cookies combining buttery shortbread with toffee and pecans, dipped in smooth chocolate.
Ingredients
Scale
- 2 cups (284g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (226g) unsalted butter, cold and diced
- 2/3 cup (86g) powdered sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 cup toffee bits
- 1/2 cup (60g) finely chopped pecans
- 9 oz (255g) milk or dark chocolate, chopped
- Additional chopped pecans and toffee bits for garnish
Instructions
- In a bowl, whisk together flour and salt.
- In a stand mixer, cream together butter and powdered sugar until smooth.
- Add vanilla extract, then gradually mix in the flour mixture until combined.
- Fold in toffee bits and chopped pecans.
- Divide dough into two portions and shape each into a 6½-inch log.
- Wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350°F (175°C).
- Slice dough logs into 1/2-inch thick rounds. Place on a parchment-lined baking sheet, spacing 2 inches apart.
- Bake for 12–16 minutes until edges are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
- Dip half of each cookie into melted chocolate, allowing excess to drip off.
- Place on parchment paper and sprinkle with extra toffee and pecans. Let chocolate set.
Notes
Store cookies in an airtight container at room temperature for up to one week. Uncoated cookies can be frozen for longer storage.
- Prep Time: 60 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg