Chocolate Dipped Pecan Shortbread Cookies

Chocolate Dipped Pecan Shortbread Cookies are buttery, crisp, and just the right amount of indulgent. I love the way the nutty crunch of pecans blends into the tender shortbread, and dipping each cookie in rich chocolate takes them over the top. Whether I’m baking for the holidays, gifting to friends, or just treating myself with a cup of coffee, these cookies never disappoint.

Why You’ll Love This Recipe

I love these cookies because they strike the perfect balance between simplicity and elegance. The shortbread is melt-in-your-mouth tender, with toasty pecans adding texture and flavor. Dipping them in chocolate makes them look (and taste) bakery-worthy. Plus, they hold up beautifully for gifting, and I can make them ahead — which means less stress when I’m baking for special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened
• Powdered sugar
• Vanilla extract
• All-purpose flour
• Salt
• Finely chopped pecans (toasted for best flavor)
• Semi-sweet or dark chocolate, chopped or chips
• Optional: Sea salt flakes, for garnish
• Optional: Extra chopped pecans or sprinkles, for decoration

Directions

1. I cream the softened butter and powdered sugar together until smooth and fluffy.
2. I mix in the vanilla extract, then gradually add the flour and salt until a dough forms.
3. I fold in the chopped pecans until evenly distributed.
4. I shape the dough into a log, wrap it in plastic, and chill it in the fridge for at least 1 hour (or overnight) until firm.
5. I preheat the oven to 350°F (175°C) and slice the dough into ¼-inch thick rounds.
6. I place the cookies on a parchment-lined baking sheet and bake for 12–15 minutes, or until the edges are just turning golden.
7. I let the cookies cool completely before melting the chocolate.
8. I dip each cookie halfway into the melted chocolate, then place them on parchment to set. I sprinkle with sea salt or chopped pecans if I’m adding a decorative touch.
9. I let the chocolate set completely before storing or serving.

Servings and timing

This recipe makes about 24 cookies. It takes around 15 minutes to prep the dough, 1 hour to chill, 15 minutes to bake, and another 15 minutes to dip and set — about 1 hour 45 minutes total (most of it hands-off).

Variations

Sometimes I swap the pecans for chopped walnuts or almonds. I’ve also flavored the dough with a touch of orange zest or almond extract for something different. For a festive look, I drizzle the chocolate instead of dipping and add colorful sprinkles or crushed peppermint. If I want a softer cookie, I add a tablespoon of cornstarch to the dough.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well — both the unbaked dough and the finished cookies. If freezing dipped cookies, I layer them with parchment so the chocolate doesn’t stick.

FAQs

Do I need to toast the pecans?

I highly recommend it — toasting brings out their nutty flavor. I just bake them at 350°F for 5–7 minutes, then let them cool before chopping.

Can I use salted butter?

Yes, I just reduce the added salt in the recipe by half to balance the flavor.

What chocolate works best for dipping?

I prefer semi-sweet or dark chocolate for contrast, but milk chocolate works if I want a sweeter cookie. I melt it slowly and add a little coconut oil if I want a thinner consistency.

Can I shape the cookies differently?

Absolutely. I sometimes roll out the dough and use cookie cutters for a more decorative shape, just keeping them an even thickness for baking.

How do I prevent the shortbread from spreading?

I make sure the dough is well chilled before slicing and baking. If the cookies feel soft after slicing, I pop the tray in the fridge for 10–15 minutes before baking.

Conclusion

Chocolate Dipped Pecan Shortbread Cookies are a delightful treat that brings together everything I love in a cookie — buttery, nutty, crisp, and dipped in rich chocolate. They’re simple yet elegant, easy to make ahead, and always a crowd-pleaser. Whether I’m baking a batch for the holidays or just craving something sweet, these cookies never go out of style.

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