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Homemade Chocolate Dipped Toffee Pecan Shortbread Cookies photo

Chocolate Dipped Toffee Pecan Shortbread Cookies

These Chocolate Dipped Toffee Pecan Shortbread Cookies are a delightful treat! Buttery shortbread, crunchy toffee, and rich chocolate come together in perfect harmony.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup unsalted butter cold and diced into small cubes
  • 2/3 cup powdered sugar
  • 1 1/2 tsp vanilla extract
  • 3/4 cup toffee bits
  • 1/2 cup finely chopped pecans plus more for garnish
  • 9 oz chopped good quality milk chocolate or dark chocolate broken into pieces or chopped

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Double boiler or microwave-safe bowl
  • Cooling rack

Method
 

Instructions:
  1. Step 1: Prepare the Dough - Start by preheating your oven to 350°F (175°C). In a large mixing bowl, whisk together the all-purpose flour and salt. In another bowl, use an electric mixer to cream together the cold diced butter and powdered sugar until light and fluffy. This usually takes about 2-3 minutes.
  2. Step 2: Flavor It Up - Add the vanilla extract to the butter mixture and mix until combined. Gradually add the flour and salt mixture, mixing just until incorporated. Be careful not to overmix!
  3. Step 3: Add the Crunch - Fold in the toffee bits and chopped pecans until evenly distributed throughout the dough. The dough will be quite thick, so use a spatula or your hands to ensure everything is well mixed.
  4. Step 4: Shape the Cookies - Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.
  5. Step 5: Bake to Perfection - Bake the cookies in the preheated oven for 15-18 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking. Once done, remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.
  6. Step 6: Melt the Chocolate - While the cookies are cooling, set up a double boiler or microwave-safe bowl to melt the chocolate. If using a microwave, heat the chocolate in 30-second intervals, stirring in between until smooth.
  7. Step 7: Dip and Garnish - Once the cookies are completely cool, dip the edges into the melted chocolate, allowing any excess to drip off. Place the dipped cookies back onto the parchment paper and sprinkle with additional chopped pecans for a beautiful finish. Allow the chocolate to set at room temperature or in the refrigerator for faster results.

Notes

  • Make sure your butter is cold for the perfect shortbread texture.
  • Don’t skip chilling the chocolate-dipped cookies. It helps the chocolate set nicely.
  • For an extra flavor boost, toast your pecans lightly before adding them to the dough.