Toffee Pecan Chocolate Shortbread Cookies Dancing Deer Bakery
Indulge in the irresistible charm of Toffee Pecan Chocolate Shortbread Cookies, inspired by Dancing Deer Bakery’s gourmet classics. These buttery shortbread cookies combine the perfect blend of semi-sweet chocolate chips, crunchy toffee bits, and finely chopped pecans for a texture-packed treat. With a simple yet decadent dough that’s easy to slice and bake, these cookies strike the ideal balance between crisp edges and melt-in-your-mouth centers. Perfect for holiday cookie platters, afternoon tea, or a luxurious snack, this recipe captures a delightful combination of sweet, salty, and nutty flavors. Crafted with pantry staples and ready in under an hour (including chilling), these cookies are as impressive as they are easy to make. Treat yourself to the ultimate homemade indulgence and savor every bite of this classic dessert favorite!
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 240 grams all-purpose flour
- 0.5 teaspoon fine sea salt
- 120 grams semi-sweet chocolate chips
- 80 grams toffee bits
- 60 grams pecans, finely chopped
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and fine sea salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a crumbly dough forms.
Stir in the semi-sweet chocolate chips, toffee bits, and finely chopped pecans by hand until evenly distributed throughout the dough.
Divide the dough in half and form each half into a log about 2 inches (5 cm) in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour or until firm.
Once the dough is chilled, unwrap the logs and use a sharp knife to slice them into 1/4-inch (0.6 cm) thick rounds. Place the rounds onto the prepared baking sheets, leaving about 1 inch (2.5 cm) of space between each cookie.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake, as shortbread cookies should remain tender.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week. Enjoy the buttery, nutty, and chocolatey goodness of these homemade shortbread cookies!
Nutrition Facts
Calories |
4291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.2 g | 362% | |
| Saturated Fat | 153.4 g | 767% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 425.5 g | 155% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 215.6 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
