Description
Chocolate Dipped Toffee Pecan Shortbread Cookies combine buttery shortbread with crunchy toasted pecans and caramelized toffee bits, finished with a rich semisweet chocolate dip. This recipe delivers a perfect balance of sweet, salty, and nutty flavors with an irresistible crunchy texture. Easy to make and elegant to present, these cookies are ideal for gifting, entertaining, or enjoying anytime.
Ingredients
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For the Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup chopped toasted pecans
- 1/2 cup toffee bits
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Dip
- 1 cup semisweet chocolate chips
- Optional toppings: chopped pecans or flaky sea salt
Instructions
- Prepare the dough: Start by creaming the softened unsalted butter with granulated sugar until light and fluffy using a hand or stand mixer. Mix in the vanilla extract and a pinch of salt. Gradually blend in the all-purpose flour until the dough just comes together. Fold in the chopped toasted pecans and toffee bits evenly for crunch.
- Chill the dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This firms up the butter, making the dough easier to roll and preventing spreading during baking.
- Shape and bake the cookies: Preheat your oven to 350°F (175°C). Roll the chilled dough into a log and slice into 1/4-inch thick rounds. Place the cookies on a parchment-lined baking sheet with space between each. Bake for 12-15 minutes or until edges are golden. Cool fully on a wire rack.
- Melt the chocolate: While the cookies cool, melt semisweet chocolate chips in a microwave-safe bowl or double boiler until smooth, stirring frequently to avoid burning and to achieve a glossy finish.
- Dip and decorate: Dip each cooled cookie halfway into the melted chocolate, letting excess drip off before placing back on parchment paper. Optionally, sprinkle chopped pecans or flaky sea salt on the wet chocolate. Allow chocolate to set completely at room temperature or refrigerate briefly.
Notes
- Use room temperature unsalted butter for better creaming and fluffier dough.
- Toast pecans lightly before adding to amplify flavor and crunch.
- Mix dough just until combined to keep cookies tender and crumbly.
- Slice the cookie log evenly to ensure uniform baking and texture.
- Temper the chocolate carefully to avoid overheating and to get a shiny coating.
- Cookies store best in an airtight container at room temperature for up to one week.
- Freeze cookies in a single layer before transferring to a sealed bag or container for up to three months.
- Warm cookies briefly at 300°F (150°C) for 5 minutes to refresh crispness without melting chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg