Toffee Pecan Shortbread Cookies
I first made these toffee pecan shortbread cookies on a rainy afternoon when I wanted something simple but a little decadent — buttery shortbread studded with crunchy toffee and toasted pecans, with optional mini chocolate chips for good measure. They’re the kind of cookie that’s easy enough for weeknight baking but pretty enough to bring to holiday cookie swaps. If you love classic shortbread but want a textured, flavor-packed twist, this recipe delivers every time, with a tender crumb and pockets of caramelized toffee in each bite. For a simpler shortbread base to compare techniques, I sometimes cross-reference my notes from buttery 3-ingredient shortbread cookies when I want a pure butter-forward flavor.
Why you’ll love this dish
These cookies bridge two worlds: classic shortbread’s melt-in-your-mouth richness and the sweet crunch of toffee and pecans. They’re forgiving to make (no chill time required), family-friendly, and easy to scale up for parties. Bake a batch for holiday tins, afternoon tea, or whenever you want something that feels homemade but a little special.
“Tender, buttery cookies with just the right crunch — the toffee pieces are a delightful surprise in every bite.”
Why try them now:
- Quick prep: dough comes together in minutes.
- Crowd-pleasing: kids and adults both love the caramel-pecan combo.
- Make-ahead friendly: they keep well for gift tins or gatherings.
- Versatile: add chocolate, spice, or dip them for a fancier finish.
Step-by-step overview
This recipe is straightforward: cream butter and powdered sugar, add vanilla, fold in flour and a pinch of salt, then mix in toffee and pecans. You’ll roll the dough into tablespoon-sized balls, flatten slightly, and bake until the edges just turn golden. Expect about 12–15 minutes in the oven and minimal hands-on time.
What you’ll need
- 1 cup unsalted butter, softened (room temperature)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- Pinch of salt
- 1/2 cup toffee pieces
- 1/2 cup chopped pecans (toast for extra flavor)
- 1/2 cup mini chocolate chips (optional)
Notes and substitutions:
- Butter: use high-quality unsalted butter for best flavor. If you must, swap for salted and omit the pinch of salt.
- Toffee: Heath or Skor bits work well; chop larger bars into small pieces.
- Pecans: lightly toast in a dry skillet for 3–4 minutes to deepen flavor.
- Chocolate chips: mini chips distribute better in small cookies; skip for nut-forward cookies or swap for chopped dark chocolate for less sweetness.
How to prepare it
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter with the powdered sugar until light and fluffy, about 2–3 minutes.
- Mix in the vanilla until combined.
- Add the flour and a pinch of salt gradually. Mix on low speed just until the dough comes together — avoid overmixing.
- Fold in the toffee pieces, chopped pecans, and mini chocolate chips (if using) with a spatula.
- Roll the dough into small balls, about 1 tablespoon each. Place them 1½ inches apart on the prepared baking sheet and flatten each ball slightly.
- Bake for 12–15 minutes until the edges are lightly golden. Watch closely in the last few minutes to prevent overbaking.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
- Plate them on a simple white platter with a sprinkle of powdered sugar for holiday presentations.
- Pair warm cookies with a mug of coffee, hot chocolate, or a nutty black tea.
- For a dessert plate, serve two cookies with a scoop of vanilla ice cream and a drizzle of caramel.
- Pack them in a decorative tin with parchment between layers for gifting.
Storage and reheating tips
- Room temperature: Store cooled cookies in an airtight container for up to 5 days.
- Refrigeration: Not necessary unless your kitchen is very warm; refrigerating will firm them but can dry the texture.
- Freezing: Freeze baked cookies in a single layer on a sheet tray until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
- Reheating: Warm gently in a 300°F oven for 3–4 minutes if you like them a little softer; avoid microwaving for more than 10–15 seconds or they’ll become greasy.
- Food safety: Always cool completely before storing to prevent condensation and sogginess.
Pro chef tips
- Use room-temperature butter so it creams properly with powdered sugar and traps air for a lighter texture.
- Don’t overwork the dough — overmixing develops gluten and leads to tougher cookies.
- Chop toffee and pecans into similar-sized bits so they distribute evenly.
- If your dough feels too soft to roll, chill it for 10–15 minutes; if too firm, let it sit a few minutes at room temperature.
- For a crisper edge, flatten balls slightly more; for chewier centers, leave them a little taller.
- If you like a nuttier profile, check out techniques from pecan snowball cookies techniques for toasting and chopping nuts.
Creative twists
- Chocolate-dipped: Dip half the cooled cookies in melted dark chocolate and let set.
- Spiced toffee: Add 1/2 teaspoon ground cinnamon or a pinch of nutmeg to the dough.
- Coconut pecan: Fold in 1/4 cup shredded coconut for a tropical crunch — similar flavors are used in some coconut pecan cookies.
- Gluten-free: Swap flour for a 1:1 gluten-free baking blend and handle gently.
- Mini shortbread: Make smaller 1-tsp cookies for bite-sized treats or swap to a simpler base inspired by 3-ingredient sugar cookies for a different texture.
Helpful answers
Q: How long does it take to prep and bake these cookies?
A: Active prep is about 15–20 minutes; baking for multiple batches may add 12–15 minutes per sheet. Total time including cooling is roughly 45–60 minutes.
Q: Can I make the dough ahead of time?
A: Yes — you can refrigerate the dough in an airtight container for up to 48 hours. Let it sit at room temperature 10–15 minutes before rolling. You can also freeze shaped dough balls and bake from frozen, adding a minute or two to the bake time.
Q: My toffee melts and makes cookies sticky — how do I avoid that?
A: Use small toffee pieces and avoid overbaking. Toasting pecans separately prevents extra oil, and chilling shaped dough briefly can reduce spreading that forces toffee to the surface.
Q: Can I omit nuts for nut-free cookies?
A: Yes. Replace pecans with extra toffee or chopped pretzel pieces for crunch if you need nut-free options.
Q: Will these cookies hold up in cookie tins for gifting?
A: Yes — they keep well when fully cooled and layered with parchment. For long-distance shipping, add a small cardboard layer between layers for protection.
Conclusion
These toffee pecan shortbread cookies are an easy, crowd-pleasing treat that balances buttery shortbread with sweet toffee and toasty pecans. For another take on this flavor profile, you can compare the recipe to one from Toffee Pecan Shortbread Cookies – House of Nash Eats, or see a chocolate-dipped version at Toffee Pecan Shortbread Cookies – Cooking Classy. Happy baking — and don’t forget to save a few for yourself.
Toffee Pecan Shortbread Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter with the powdered sugar until light and fluffy, about 2–3 minutes.
- Mix in the vanilla until combined.
- Gradually add the flour and a pinch of salt. Mix on low speed just until the dough comes together — avoid overmixing.
- Fold in the toffee pieces, chopped pecans, and mini chocolate chips (if using) with a spatula.
- Roll the dough into small balls, about 1 tablespoon each, and place them 1½ inches apart on the prepared baking sheet. Flatten each ball slightly.
- Bake for 12–15 minutes until the edges are lightly golden. Watch closely in the last few minutes to prevent overbaking.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
