Chocolate Dipped Toffee Pecan Shortbread Cookies


Chocolate Dipped Toffee Pecan Shortbread Cookies one of the ultimate holiday treats! Crisp and tender butter toffee shortbread slices are dipped in chocolate and finished with more sweet toffee. So much decadence in one cookie!

Chocolate Dipped Toffee Pecan Shortbread Cookies | Cooking Classy

Shortbread Cookies with Toffee AND Chocolate!

I don’t know if shortbread gets any better! You just can’t go wrong with this combination. They are perfectly balanced with sweet, buttery, caramel-like, nutty flavors and they’ll leave you wanting more.

In other words, much too hard to resist!

Chocolate Dipped Toffee Pecan Shortbread Cookies | Cooking Classy

Tips for These Cookies

I’ve listed a quite a few tips in the recipe. The biggest of them being the use of chilled butter.

Most shortbread recipes don’t require it but I frequently have issues with shortbread and other types of cookies spreading so I’ll often begin with cubed, chilled butter and this seems to be one of the only things that will help reduce spreading without having to add in too much extra flour.

Just be sure that you mix the butter/powdered sugar mixture until there are not longer little chunks of butter in the mixture and it becomes smooth and slightly creamy (and don’t pack your flour when measuring!).

Chocolate Dipped Toffee Pecan Shortbread Cookies | Cooking Classy

Then also when shaping the logs sort of squeeze and compress the log as you shape it so you fill in any holes that may be in the center since the dough is pretty cold. If you still do happen to have a few little holes when you slice them you can fill them with a little dough.

I just love the holidays (other than the fact that every and any store is already starting to get too busy and traffic is getting worse).

I love the excitement for the magic of Christmas that comes from my kids, I love the snowy weather, and I really love all the sweet treats that come with it.

Chocolate Dipped Toffee Pecan Shortbread Cookies | Cooking Classy

I look forward to this month all year.

I’m guessing you like the holiday season too so start it out right by making a batch of these Chocolate Dipped Toffee Pecan Shortbread, then while your at it you might as well make a batch of the Peppermint Meltaway Cookies I recently shared too :).

Chocolate Dipped Toffee Pecan Shortbread Cookies | Cooking Classy

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Chocolate Dipped Toffee Pecan Shortbread Cookies

4.5 from 10 votes

Chocolate Dipped Toffee Pecan Shortbread Cookies one of the ultimate holiday treats! Crisp and tender butter toffee shortbread slices are dipped in chocolate and finished with more sweet toffee. So much decadence in one cookie!

Servings: 28
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes


  • 2 cups (284g) all-purpose flour*
  • 1/4 tsp salt
  • 1 cup (226g) unsalted butter, cold and diced into small cubes
  • 2/3 cup (86g) powdered sugar
  • 1 1/2 tsp vanilla extract
  • 3/4 cup toffee bits
  • 1/2 cup (60g) finely chopped pecans, plus more for garnish**
  • 9 oz chopped good quality milk chocolate or dark chocolate , broken into pieces or chopped***


  1. In a mixing bowl whisk together flour and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and powdered sugar, while stopping to scrape down bowl frequently, until mixture is smooth and creamy. Mix in vanilla extract then with mixer set on low speed slowly add in flour mixture and mix until nearly combined (it will be dry and crumbly at first but it will start to come together). Add in toffee bits and pecans and mix until combined (you may need to fold in those at the bottom of the bowl with a spatula). Divide dough into 2 equal portions. Shape each portion into an even 6 1/2-inch log (that is about 1 3/4-inches round) on a lightly floured surface compressing dough rather tightly together so there aren't holes in the center of the log and cookies hold together well when sliced. Wrap each portion in a separate sheet of plastic wrap. Chill dough 1 hour. Preheat oven to 350 degrees during last 15 minutes of chilling dough.
  2. Remove one log of dough from refrigerator. Cut into slices slightly under 1/2-inch thick. Transfer to a baking sheet lined with parchment paper spacing them 2-inches apart. Bake in preheated oven until just barely golden brown on edges, about 12 - 16 minutes. Let cookies cool 5 minutes on baking sheet then transfer to a wire rack to cool completely. Repeat process with remaining chilled dough, adding the sliced dough to a cool baking sheet (a warm baking sheet will make them spread more).
  3. For the chocolate coating:
  4. Line two baking sheets with parchment paper. Add chocolate to a medium microwave safe bowl. Heat in microwave in 20 second intervals on 50% power stirring between intervals until melted and smooth. Dip half of each cookie into chocolate, shake to let excess run off. Transfer to parchment paper. Sprinkle each cookie with a little bit of toffee bits and pecans. Let chocolate set at room temperature or in refrigerator to set quicker. Store in an airtight container at room temperature.
  5. *To measure scoop flour from container and level with a butter knife, rather than spooning into cup and measuring. Be careful not to pack into cup when measuring though. For best results just use a kitchen scale, I always use a scale now when I bake and I highly recommend them.
  6. **I like to use Fishers pecan cookie pieces, they are just tiny pecan pieces - no chopping is required and they are all about the same size.
  7. ***Note that since the chocolate isn't tempered it may bloom and become lightly streaky or spotty in places, if you want to avoid this you can temper the chocolate or use good quality chocolate melts.
  8. Recipe source: inspired by Baking and Boys
Nutrition Facts
Chocolate Dipped Toffee Pecan Shortbread Cookies
Amount Per Serving
Calories 165 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 17mg 6%
Sodium 23mg 1%
Potassium 46mg 1%
Total Carbohydrates 15g 5%
Sugars 8g
Protein 1g 2%
Vitamin A 4.1%
Calcium 0.7%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Cookies, Shortbread
Calories: 165 kcal
Author: Jaclyn


  • Lauren Behl: Please let me know how you take dough,that is the texture of sand and roll this into a log.
    Any tips would be appreciated January 29, 2019 at 7:02pm Reply

    • Jaclyn: It sounds like there was probably too much flour. I’d recommend mixing in a little cream or milk, or even softened butter to bring it together. January 29, 2019 at 9:24pm Reply

  • Gemma: These are delicious! We skipped rolling them into logs though. We used a cookie scoop, and then flattened them with a glass. Turned out perfectly, and were faster to make. December 17, 2018 at 8:17pm Reply

  • Kathy lopez: I cant seem t find any toffee bits , ive looked at 4 stores now, where do u find them? December 10, 2018 at 10:03am Reply

    • Meety: Skor bits! By the chipit chocolate chips in the baking isle! December 18, 2018 at 1:14am Reply

  • nydia soto: I see there was no eggs in this recipe I’d this correct? December 8, 2018 at 7:15am Reply

    • Jaclyn: Yes that’s correct. It’s a shortbread style cookie and shortbread doesn’t use eggs. December 8, 2018 at 2:07pm Reply

  • Karen L Eakle: my bag of toffee bits has powdery toffee in the bag that must have crumbled off the bits. do I sift the bits out for use and throw away the powdery residue? I thought if I put the powdery stuff in it would be like adding more sugar to the recipe and it wouldn’t turn out right. December 8, 2018 at 7:01am Reply

    • Jaclyn: Yes that’s what I’d do. Hope you enjoy! December 8, 2018 at 2:07pm Reply

  • Brittany: Can these cookies be frozen and shipped for Christmas cookies via the mail? I really want to add them to my Christmas baking I send to friends and family. Thanks December 6, 2018 at 8:06pm Reply

    • Jaclyn: Yes these should hold up well for shipping, as long as it’s not warm as the chocolate would melt. December 6, 2018 at 8:55pm Reply

  • Kelly: These are one of our favourite cookies – crisp and buttery, and delicious without the chocolate dip!
    Wanting to make a double batch to bake off in a couple weeks. How long can the dough be kept refrigerated? December 1, 2018 at 7:57pm Reply

    • Jaclyn: I’m guessing it should be fine for 4 days. So glad you like them! December 1, 2018 at 8:34pm Reply

      • Mishel: I made these last year and they were so good,I had to make them multiple times for r
        Friends. This year I have to make more but I dont have as much time with a new baby. Can I make the dough and put in the freezer until I need it? I normally wouldnt consider doing it but I’ve come to learn pretty fast that my day does not belong to me any longer,lol December 5, 2018 at 3:46pm Reply

        • Jaclyn: I haven’t tested that yet but most cookie dough like this freezes really well so my guess is that it should work fine. Glad to hear you’ve enjoyed them Mishel! December 5, 2018 at 4:57pm Reply

  • Colin: Does this dough freeze well? August 26, 2018 at 12:01pm Reply

    • Jaclyn: I haven’t tried but I imagine they should. August 26, 2018 at 2:24pm Reply

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