Big on buttery flavor and loaded with pecans and chocolate chips, no one can say no to my butter pecan shortbread cookies recipe.
Y’all know I love me a good shortbread cookie! They are rich, not overly sweet, and big on buttery flavor. But my butter pecan shortbread cookies go one step further. We take an ordinary (but nonetheless delicious) butter shortbread cookie recipe and add pecans and semi-sweet chocolate chips to make a cookie everyone can agree on.
Shortbread cookies are so easy to make and this recipe is no exception. They’ll be out of the oven and in your hands in no time (a.k.a about 30 minutes). Besides the pecans and chocolate chips, the remaining ingredients are pretty simple and you probably already have them at home. We’re talking butter, brown sugar, vanilla, salt, egg, and flour. All you need to do is slowly combine all the ingredients to make the cookie batter and bake!
These pecan shortbread cookies are perfect when served alongside a pot of coffee when sitting around the table with friends catching up on the year. They also make a very thoughtful thank you gift. With fewer and fewer people baking these days, the value of homemade gifts has only increased so I want to encourage you to forego the malls and get in your kitchen instead. You’ll save sanity, money, and the meaningful gesture will definitely be noticed by your friends and loved ones.
Have I made my case yet? Alright, let’s get to baking!
- Unsalted butter
- Brown sugar (I use light but dark brown sugar also works)
- All-purpose flour
- Semi-sweet chocolate chips
How to Make Pecan Shortbread Cookies
Finely chop 1/2 cup of the pecans. We’re going to save the rest for the tops.
In a large bowl, place butter, sugar, egg, and vanilla.
Beat this together with an electric mixer until you form a shortbread cookie dough.
Stir together flour and salt and add this in. Beat again to incorporate.
Fold in pecans and chocolate chips.
Scoop this out using a 1-inch cookie dough scoop onto parchment-lined or lightly greased baking sheets.
Gently press a pecan half into the top of each cookie.
Bake 10-12 minutes at 375, or until very slightly brown on the bottom.
Note that shortbread cookies don’t brown much at all but after 10-12 minutes they should be fine to remove from the oven.
Allow them to cool before removing them to an airtight container or a serving platter if eating immediately.
Store leftover cookies in an airtight container in a cool spot (like your pantry) for up to 2 weeks. Their long shelf-life is why I love to gift them.
- If you use salted butter, omit the extra salt we add.
- If you like, while still warm, sprinkle the tops with a little granulated sugar or powdered sugar.
- To bring out the nutty pecan flavor, you can toast them on a baking sheet in the oven for 5 minutes. Let them cool before chopping/adding them to the top of each cookie.
- For extra flavor, substitute the vanilla extract for almond extract or use half and half.
You may also like these scrumptious cookie recipes:
Cranberry Pecan Lace Cookies Recipe
Chocolate Chocolate Chip Cookies
Chocolate Chip Meringue Cookies (a.k.a Cloud Cookies)
- 1 cup unsalted butter (2 sticks)
- 2/3 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped pecans
- 1/2 cup semi-sweet chocolate chips
- 25-30 pecan halves for the tops
- Preheat the oven to 375 degrees. Lightly grease a large baking sheet or line with parchment paper. In a large bowl, mix together the butter, light brown sugar, egg, and vanilla with an electric mixer until well combined.1 cup unsalted butter, 2/3 cup light brown sugar, 1 egg, 1 teaspoon vanilla extract
- In a small bowl, stir the flour and salt together and use an electric mixer again to add it to the cookie dough. Fold in 1/2 cup of chopped pecans and the chocolate chips.2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup finely chopped pecans, 1/2 cup semi-sweet chocolate chips
- Use a one-inch cookie dough scoop to place cookie dough balls on a cookie sheet, about two inches apart. Gently press a pecan half into the top of each cookie.25-30 pecan halves for the tops
- Bake for 10-12 minutes and sprinkle with a little sugar when they are done.
I made this, but with mini chips, finishing salt sprinkled before baking instead of sugar after baking, and bourbon. Because face it, vanilla costs so much these days it’s probably cheaper to use a spoonful of Maker’s Mark. It works!
that sounds good to me!
Not made yet but can’t wait. Just need to lose more weight before I can trust myself to have these around me. Wonder about other flavors of chips. Think some may be better flavor with these. Personal taste. I really appreciate your site, I just can’t try them right now, sure makes my mouth water though..I am sure they are a five!
Our church passed out cookies after the Christmas parade this year. I just used store bought dough. Next year I’ll have easy homemade cookies to take. Thank you for keeping things simple!
Cookielicious! Is that a word? Well it should be. Thanks for the recipe.
I agree, if it isn’t it should be. So let’s just decide it is!!
Stop already! lol
My Christmas Cookie list is getting out of hand! I have 4 kinds I make every year, without question, and now your posts have me wanting to make more! First the Butter-Pecan Pudding Cookies and now these! I love shortbread cookies…and pecans…and chocolate…and these little cookies look like they’d be so wonderfully delicious, I don’t think I can say no to making them!
🙂 I am so sorry Elizabeth. It looks like you are going to be busy making cookies! LOL
Ohhh Christy , your making my mouth water and i don’t have an oven, boo hoo , these look sooo good, i sure wish i lived closer to you , i know i would be over your house everyday and i can just smell all the good smells in the air, oh God help me get an oven.I need these cookies to bake lol.Have a wonderful day Christy , and God bless you sweetie.
I will help you pray for an oven! I hope you ave a wonderful and blessed day as well Dianne!!