pecan toffee shortbread cookies;

toffee pecan cookies;

A delicious buttery shortbread with toasted pecans and toffee bits for extra crunch.

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Buttery, crumbly cookies, dotted with pecans and toffee bits that melt in your mouth. These pecan toffee shortbread cookies are a great addition to holiday cookie baking! And of course I couldn’t leave off the chocolate drizzle. Although if I’m honest with you, even without it, I’d eat them anyway. The husband definitely approved. My momma did too.

These are basically slice and bake cookies. You can easily double the recipe if you want to make a large batch, but I liked pairing down the original cooking classy recipe to just one log that made about 16-20 pecan toffee shortbread cookies. I love a good slice and bake cookie because there’s something so satisfying about cutting through chilled butter. You get to pretty much see what your cookie will look like before it goes in the oven, especially with shortbread since it doesn’t spread or puff.

Despite the toffee bits and pecan chunks, it’s easy to slice through the chilled dough and get nice round cookies. This is also a great recipe to make ahead, or keep on hand in the back of the fridge for a few weeks in case unexpected guests drop by. Or you need a few extra cookies to gift at the holiday time! And they’re still delicious.

You’ll want to make sure that you roll the log so the diameter of the log is the size of the cookies you want. Mine were about 2-2¼” across, but you can go larger or smaller to your preference. If you decide you want smaller cookies, make sure to lower the baking temperature and check more frequently. It’s easy to overbake these, so make sure you don’t let them burn! You’re looking for that perfect, light golden color on the cookies.

The benefit of using a chocolate drizzle is that you can sprinkle extra toffee and pecans on top. If you’re like my mom, you can’t get enough of toasty pecans, and having that extra sprinkle just puts these pecan toffee cookies over the top! Or if you have a preference for toffee bits, give those a little sprinkle and they’ll stick to the chocolate.

The crispness and toastiness of the pecans is a perfect complement to the melty crunch of the toffee bits. The toffee bits will melt a tiny bit and refirm once the cookies cool giving a really satisfying crunch. But because of the small size of the toffee bits and pecans they still form a cohesive cookie bite.

secrets to success;

• These slice and bake toffee pecan cookies are perfect to make ahead! Keep them tucked in the back of your refrigerator for a week or two to easily handle last minute guests, late night sweet cravings, or to fill out cookie sampler gifts for the holidays! You really can’t go wrong.
• I will never say no to chocolate, but I think these cookies hold up even without the chocolate drizzle. Feel free to add it or not, and use your favorite chocolate! My first choice will always be dark chocolate, but milk, white, or dark should work. Or go for all three for a pretty drizzle.
• Cut the cookies to the thickness you want. Shortbread won’t rise or spread much, so it’s easier than some recipes to make the size and shape cookies you want.

Looking for other cookies for your holiday sampler? Look no further:

• S’mores kiss cookies are a unique addition to your holiday gifts!
• A festive twist on the classic sugar cookie, try these peppermint sugar cookies.
• Spice cake crinkle cookies are a quick, easy, and delicious option.

toffee pecan cookies;

A delicious buttery shortbread with toasted pecans and toffee bits for extra crunch.

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Wait Time: 1 hour hour

Total Time: 1 hour hour 35 minutes minutes

Oven Temp: 350°F

Servings: 15

Author: bestwithchocolate.com

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Ingredients

Cookies

• ½ cups unsalted butter (cold, cubed)
• ⅓ cup powdered sugar
• ¾ tsp vanilla
• ¼ tsp salt
• 1 cup flour
• ⅓ cup toffee bits
• ⅓ cup chopped pecans (more for garnish, as desired)

Chocolate Drizzle

• ½ cup chocolate chips, or chocolate (optional)
• 1 tsp coconut oil (optional)

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Instructions

• In a mixing bowl, add the cubed butter and ⅓ cup powdered sugar and cream together until smooth and creamy.
• Add ¾ tsp vanilla extract and ¼ tsp salt. Mix the flour in ½ cup at a time and mix together. Mixture will be crumbly, you may need to use your hands to get the mixture to stick together.
• Mix in the chopped pecans and toffee bits.
• Shape the dough into a log approximately 6 inches long with a diameter around 1.5-2". Make sure to compress the mixture to make sure there's no air bubbles or gaps.
• Wrap log in plastic wrap and refrigerate for approximately 1 hour.
• Preheat the oven to 350° 10 minutes before slicing the cookies.
• Remove the log from the fridge, and slice into ⅓" rounds. Lay onto a baking sheet lined with parchment paper, with approximately 2" between cookies.
• Bake 12-16 minutes or until the edges of the cookies are just barely browned. Feel free to tidy the edges with a knife while they're still warm from the oven.
• Transfer to a wire rack or the counter and allow to cool. Meanwhile, in a small bowl add the chocolate chips and coconut oil. Microwave 30-45 seconds and mix together until mixture is melted.
• Drizzle over the cooled cookies, and sprinkle on any extra pecan bits as desired.

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