I’ve been making these buttery, crunchy Toffee Pecan Shortbread Cookies for years — they’re my go-to when I want something that’s easy, elegant, and endlessly snackable. The dough comes together like classic shortbread but with toasted pecans and crunchy toffee for pockets of caramelized sweetness. They’re perfect for holiday cookie trays, gifting in tins, or a weekend coffee-time treat.

Why you’ll love this dish

These cookies sit at the crossroads of simple and special: shortbread’s tender crumb with the extra texture and flavor of pecans and toffee. They bake into thin, crisp rounds that still melt in your mouth. Make them when you want a cookie that stores and freezes beautifully, or when you need something that travels well to potlucks and parties.

“A perfect balance of buttery shortbread and crunchy toffee — the pecans make them feel homemade and indulgent.” — a regular test-baker

They’re also a great make-ahead cookie: the logs can chill for days, so you can slice and bake just what you need. If you like shortbread basics, you may also enjoy the technique in these 3-ingredient sugar cookies for quick cookie fixes.

What makes this recipe special

This version uses generous butter for authentic shortbread texture, plus toasted pecans and Skor toffee bits for crunchy caramel hits. The log-and-slice method is efficient: mix once, chill, then bake slices as needed — perfect for staggered entertaining. No rolling or cookie cutters, just a sharp serrated knife and steady hands.

How this recipe comes together

Overview: You cream butter, sugar, and vanilla to build air and flavor. Flour and salt are folded in to create a sandy shortbread base. Toasted pecans and toffee bits get folded gently into the dough. The dough is formed into logs, chilled to firm, then sliced and baked until the edges turn golden. Cooling on a rack finishes the crisp-up.

What to expect while you bake:

A soft, pliable dough that firms in the fridge.
Slices that hold shape in the oven but crisp nicely at the edges.
Short bake time (about 15–18 minutes) so watch the bottoms for golden color.

Gather these items

Key ingredients

2 cups unsalted butter (room temperature)
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
2 cups roughly chopped toasted pecans
1 cup toffee bits (Skor bits recommended)

Ingredient notes/substitutions:

Butter: Use unsalted so you control salt; if using salted, omit the 1/2 tsp salt or reduce slightly.
Sugar: Granulated gives classic shortbread texture; for a deeper flavor try half granulated, half light brown sugar (will be slightly more tender).
Nuts: Walnuts or almonds work if pecans aren’t available; toast them first for best flavor.
Toffee: Skor bits are sturdy and stay crisp; Heath or other toffee pieces work too.

How to prepare it

Cream butter, sugar, and vanilla in a large bowl with a hand mixer or stand mixer fitted with the paddle. Beat until very light and fluffy — about 3–5 minutes. This aeration helps the cookies stay tender and not dense.
Reduce mixer speed. Add flour and salt in two additions and gently fold until the mixture is nearly combined and looks sandy. Avoid overmixing once the flour is in.
Fold in the toasted pecans and toffee bits by hand until evenly distributed and the dough holds together when pressed.
Divide the dough and shape into four logs, each about 2 1/2 inches wide. Wrap each log tightly in plastic wrap.
Chill the logs in the refrigerator for several hours or preferably overnight. (The dough will keep in the fridge for a few days if you want to slice and bake a few at a time.)
When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment.
Using a very sharp serrated knife, slice the logs into 1/4-inch-thick rounds. Use a slow sawing motion to reduce crumbling. Place slices about 2 inches apart on the prepared sheets.
Bake 15–18 minutes, until the bottom edges are noticeably golden brown. Rotate pans once if your oven heats unevenly.
Transfer cookies to a wire rack to cool completely. Store in an airtight container.

Optional finishing: drizzle with melted white chocolate for a sweet, decorative touch.

Best ways to enjoy it

These cookies are excellent with:

A black coffee or espresso to cut the sweetness.
A milky hot chocolate for a decadent pairing.
Tea varieties like Earl Grey or a nutty oolong.

Serve them on a simple platter for holiday gatherings, wrapped in cellophane with a ribbon for gifting, or as part of a dessert board with candied nuts and dried fruit. For a party, pair with small scoops of vanilla ice cream and crumbled cookies on top.

The best way to save extras

Short-term storage: Keep cookies in an airtight container at room temperature for up to 5 days. If stacking, separate layers with parchment to protect the toffee bits.

Freezing: Freeze unbaked logs wrapped tightly in plastic and a layer of foil for up to 3 months. Thaw in the refrigerator before slicing and baking. Baked cookies freeze well in a single layer then transferred to a container — up to 2 months.

Food safety: Let cookies cool completely before sealing to avoid condensation and sogginess. Always refrigerate any cookie that’s been left out with perishable fillings for more than 2 hours.

Pro chef tips

Toast the pecans: 8–10 minutes at 350°F on a sheet pan, stirring halfway, until fragrant. Cooling them first prevents the butter in the dough from melting.
Use a sharp serrated knife chilled slightly in the freezer for cleaner slices and less crumb.
Chill time matters: overnight chilling helps the dough firm and flavors meld, which reduces spreading and improves texture.
Mix gently when adding flour to keep the shortbread tender; overworking develops gluten and makes cookies tough.
If toffee bits seem very soft, pop them briefly in the freezer before folding in to help them keep shape in the dough.

For another take on shortbread technique and a buttery base, check out this guide to buttery 3-ingredient shortbread cookies for comparison.

Creative twists

Chocolate-dipped: Dip one edge in melted dark or white chocolate and chill to set.
Citrus zest: Add 1–2 teaspoons of finely grated orange or lemon zest to the dough for brightness.
Spiced: Stir in 1/2 teaspoon ground cinnamon and a pinch of nutmeg for a warm fall version.
Salted toffee: Sprinkle a touch of flaky sea salt on the cookies right after they come out of the oven for a sweet-salty contrast.
Gluten-free: Substitute a 1:1 gluten-free flour blend, but expect slightly different texture; chill dough longer before slicing.

Common questions

Q: Can I make the dough ahead and freeze it? A: Yes — wrap logs tightly in plastic and foil and freeze up to 3 months. Thaw overnight in the fridge before slicing and baking.

Q: My toffee melts in the dough — how do I keep it crunchy? A: Use sturdy toffee bits like Skor or Heath. Freeze the toffee bits briefly before folding in, and keep the dough chilled so the toffee doesn’t soften during handling.

Q: How do I know when the cookies are done? A: Look for noticeably golden brown bottom edges. The tops will still be pale. Overbaking will make them too hard, so remove when edges color up.

Q: Can I substitute pecans with other nuts? A: Yes — walnuts, almonds, or even macadamia nuts work. Toast them first to bring out flavor and reduce moisture.

Q: Are these cookies safe at room temperature? A: Yes, if stored in an airtight container and eaten within 5 days. If left out with perishable items nearby or in very warm environments, store in the fridge.

Conclusion

If you want a reliably elegant cookie that’s easy to scale for parties or to gift by the dozen, these Toffee Pecan Shortbread Cookies fit the bill. For another take on a similar cookie with extra crunch and a chocolate twist, see the Toffee Pecan Shortbread Cookies – House of Nash Eats recipe, and for a chocolate-dipped variation, check the Toffee Pecan Shortbread Cookies – Cooking Classy version for inspiration.