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Toffee Pecan Shortbread cookies on a plate, showcasing their rich texture and ingredients.

Toffee Pecan Shortbread Cookies

Buttery, crisp, and studded with sweet toffee and toasted pecans, these cookies are perfect for holiday trays, afternoon tea, or when you want a small, elegant treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup unsalted butter, softened (room temperature) Use unsalted so you control sodium; if using salted butter, reduce added salt to 1/4 teaspoon.
  • 1/2 cup powdered sugar Gives a silkier shortbread texture than granulated; substitute with granulated if needed.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour For gluten-free version, see texture guidance in gluten-free cookie recipes.
  • 1/2 teaspoon salt
Mix-ins
  • 1 cup toffee bits (store-bought or chopped bits from Heath/Skor) Buy quality bits or coarsely chop a toffee bar; dark chocolate-covered toffee adds depth.
  • 1/2 cup chopped pecans, toasted lightly Can substitute with walnuts or omit for a nut-free version.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment or lightly grease it.
  2. In a large bowl, beat the softened butter and powdered sugar on medium speed until light and fluffy, about 2–3 minutes.
  3. Mix in the vanilla extract until combined.
  4. Gradually add the flour and salt, mixing on low until a cohesive dough forms and no dry streaks remain.
  5. Gently fold in the toffee bits and chopped pecans so they spread evenly through the dough.
Baking
  1. Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared sheet.
  2. Press each ball gently to about 1/2-inch thickness — they don’t spread much, so this sets the final shape.
  3. Bake for 12–15 minutes, or until the edges begin to turn a light golden brown.
  4. Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely before storing or serving.

Notes

Store in an airtight container at room temperature for up to 5 days. Cookies can be frozen for up to 3 months.