Toffee, Pecan Chocolate Shortbread Cookies is a delightful treat that combines rich cocoa, buttery goodness, and crunchy bits of toffee and pecans. Perfect for any occasion, the cookies are an irresistible indulgence that will satisfy your sweet tooth and impress your friends. Let’s get baking.
If you’re looking to customize, feel free to swap the toffee and pecan pieces based on personal preferences or allergies. For a nut-free version, just leave out the pecans and perhaps add more toffee. Using high-quality cocoa powder will enhance the chocolate flavor, and if you can find it, unbleached flour is generally a better choice for texture. Always double-check ingredient labels for potential allergens.
Cookies
Toffee, Pecan Chocolate Shortbread Cookies-Dancing Deer Bakery Recipe
Ingredients
- 1 1/3 cups unbleached all-purpose flour
- 3/4 cup cocoa powder
- 1/4 teaspoon kosher salt
- 3/4 cup unsalted butter
- 1/2 cup sugar
- 1 egg
- 2 – 4 tablespoons chopped toffee pieces (to taste)
- 2 – 4 tablespoons chopped pecan pieces (to taste)
Instructions
- In a small bowl, combine 1 1/3 cups unbleached all-purpose flour, 3/4 cup cocoa powder, and 1/4 teaspoon kosher salt, stirring with a fork until blended. Set aside.
- Using an electric mixer, combine 3/4 cup unsalted butter and 1/2 cup sugar, beating until just blended, about 1-2 minutes.
- Add 1 egg to the mixture and beat until blended, which takes about 1 minute more.
- Add the flour mixture and, on low speed, beat until the dough starts to form a sticky ball, which takes about 1 minute more.
- Turn the dough out onto a floured surface and gently pat it together to form a dense ball. Add in 2-4 tablespoons chopped toffee pieces and 2-4 tablespoons chopped pecan pieces, kneading gently until evenly combined. Shape the dough into a flat round disk.
- Wrap the disk tightly in plastic wrap and chill it in the refrigerator for at least 2 hours.
- Position a rack in the center of the oven and preheat to 325°F.
- On a lightly floured surface, roll out the dough to about 1/8 inch thick and cut into your desired shapes.
- Transfer the cookie shapes to a heavy-duty cookie sheet and bake until just golden around the edges, which will take about 15-18 minutes.
Part of our Homemade Cookie Recipes collection — Part 7 of 7:
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