• Prep Time: 25 minutes
  • Cooking Time: 9 minutes
  • Serves: 2-3 DOZEN

Toffee Pecan Shortbread Cookies

  • Recipe Submitted by on

 Ingredients List

  • 2/3 cup light brown sugar
  • 2/3 cup granulated sugar
  • 1/2 cup butter
  • 1/2 cup vegetable shortening
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon vinegar, cider or white
  • 1 teaspoon baking soda
  • 1 large egg
  • 2 cups All-Purpose Flour
  • 1 cups miniature semisweet chocolate chips
  • 1 cup Heath Toffee Bits + more for garnishing
  • 12 ounces chocolate baking melts (like Wilton's, Hershey's, Ghirardeli, or Almond Bark)


Preheat oven to 375ºF.

Beat together the sugars, butter, shortening, salt, vanilla, vinegar, and baking soda until smooth.

Mix in the egg.

Mix in the flour and chocolate chips and Heath toffee bits.

Scoop two tablespoons of dough into a ball and place on a non-greased baking sheet. Repeat with 8-11 more scoops of dough (so you'll have 9-12 cookie dough balls on the baking sheet, depending on the size of your sheet), with 2 inches in between each. Sprinkle a little bit of sea salt on top of each one.

Bake for 9 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack to cool completely.

Melt the baking melts according to the manufacturer's instructions. Dip each cookie halfway into the chocolate, tapping any excess off back into the bowl. Place cookie on a liner (parchment, wax, or silicone) to let the candy cool and harden. Sprinkle with additional toffee bits while chocolate is still wet.

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