Chocolate Dipped Toffee Pecan Shortbread Cookies
Delightful cookies featuring buttery shortbread, bites of toffee, and toasted pecans, all dipped in rich semi-sweet chocolate.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup toffee bits
- 1/2 cup chopped toasted pecans
- 1/2 teaspoon salt
- 8 ounces semi-sweet chocolate, for dipping
- Optional: additional chopped pecans for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and powdered sugar until light and fluffy.
- Combine the flour, cornstarch, and salt, mixing until combined.
- Fold in the toffee bits and chopped pecans.
- Shape the dough into 1-inch balls and flatten them slightly on the prepared baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Cool the cookies completely on a wire rack.
- Melt the semi-sweet chocolate until smooth.
- Dip each cookie halfway into the melted chocolate and place them back on the parchment paper.
- Garnish with additional chopped pecans on top of the chocolate, if desired.
- Let the chocolate harden completely before serving.
Notes
Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 4g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg