Caramel Pecan Shortbread Cookies are everything you love about the holidays: tender shortbread, caramel pecan topping, chocolate ganache, and a pecan on top. They're basically candy bar cookies! They’re the perfect treat for Christmas cookie exchanges and holiday parties.
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These Caramel Pecan Shortbread Cookies just scream Christmas to me. They sometimes go by the name pecan cookies, candy bar cookies, or pecan caramel cookies. But growing up, my Great Grandma Beulah made these every year (still does!) and we called them Million Dollar Cookies... because they taste like a million bucks. 😉
Start with a simple 6-ingredient shortbread cookie that bakes up super tender and buttery. Then make your caramel pecan topping and chocolate ganache in the microwave. Top each shortbread cookie with a thick layer of caramel topping, a healthy serving of ganache, and a pretty pecan on top.
Are you starting to understand why they are sometimes called candy bar cookies? What’s NOT to love here??
🍫 Ingredients
Powdered sugar: You need this for the cookie dough, caramel, and chocolate. Make sure to sift it first for smooth texture.
Butter: I use salted, so you may need to add a little extra salt if you use unsalted.
Half & half: Half & half has a higher fat content than milk, which gives these cookies a little extra something! You can also use heavy cream.
Vanilla: It won’t taste like a candy bar cookie without vanilla!
Salt: I use kosher, but table salt will also work.
Flour: Just regular all-purpose flour for this dough.
Candy caramels: I use Kraft caramels, but any similar brand will do.
Pecans: Chop some for the caramel pecan topping and leave the rest whole for the top of each cookie.
Chocolate chips: Semi-sweet are best for this chocolate topping.
🔪 How to make Caramel Pecan Shortbread Cookies
Shortbread
To make the shortbread, the key is to be gentle. Be gently during the mixing, the shaping, and the rolling and I guarantee you will get tender, buttery shortbread cookies!
First, beat the butter, half and half, and vanilla until light and fluffy. Then add the powdered sugar and mix until combined. Then add the flour and salt, and mix until large crumbs form. Next, you will use your hands to gently shape the crumbly dough into a ball, and then pat it into a flat disc on the counter.
Wrap the disc in plastic wrap and chill in the freezer for 5 minutes, then roll until it is evenly ¼ inch thick. I use rolling pin rings to help get the dough completely even. Use a circle cookie cutter to cut 24 cookies, gently re-rolling as needed.
Pro tip: When cleaning up your counter or cutting board after working with dough, try using a bench scraper. They make cleanup 100x faster and more fun.
Last, chill the cut cookies in the freezer for 5-10 minutes before baking. This helps the cookies hold their shape. Then bake until the bottoms are very lightly golden, but the tops still don't have color, just like the picture.
Toppings
To make the caramel pecan topping, microwave the caramels, half and half, and butter for 1-2 minutes, stirring every 30 seconds, until the caramel is smooth. Whisk in the powdered sugar, then stir in the pecans. Done!
For the chocolate topping, microwave the chocolate chips, half and half, and butter for 30-60 seconds, stirring occasionally, until it is melted and smooth. Then whisk in the vanilla and powdered sugar.
Assembly
This is the fun part! Start by topping the cooled cookies with 1 tablespoon of caramel pecan topping, spreading it to cover most of the cookie, but leaving a small edge. Then add 1 teaspoon of chocolate on top, and finish it off with a whole pecan half. Don't they look so festive?
🙋 Questions and answers
These cookies are 1000% best fresh. But there are a couple of ways to make the dough ahead if you need to. First, you can make the dough, form it into a disc, and freeze it just like that for up to 3 months. Then just thaw it and proceed with the recipe as written.
Another option is to make, roll, and cut the dough into circles. Then just freeze the circles flat on a cookie sheet. Once frozen, store them in a zipper bag and freeze for up to 3 months. You can bake them straight from frozen, just add 1-2 minutes of baking time.
These cookies go by several names, including Million Dollar Cookies and Candy Bar Cookies. Who knows where all the names originated, but candy bar cookies is an appropriate name since this is a cookie topped with all the caramel, nut, and chocolaty goodness you usually find in a candy bar!
They are best eaten within 1-2 days, but you can store them in an airtight container for up to 1 week. The more airtight, the fresher the cookies will stay.
When the fat in the cookies melts in the hot oven, it causes them to spread. To keep these cookies from spreading, chill the dough in the freezer before baking. This will help them hold their shape.
Right out of the oven, these cookies will be tender, but still firm enough to hold their shape. The bottoms and edges will be very lightly golden and sturdy, but the tops will still be pale. If you overbake them, they won't be as tender as they should be.
👨👩👧👦 For a crowd
Caramel Pecan Shortbread Cookies (or Candy Bar Cookies, or Million Dollar Cookies... too many names🤪) are really fun for Christmas cookie exchanges and holiday parties. If you are making more than 24 cookies, I suggest following the make ahead instructions below for a faster process.
👨🏼🍳 Tips & Tricks
- Be gentle during the whole process. Try to avoid over-mixing, over-handling, and over-rolling the dough. The extra care makes tender shortbread cookies!
- Use as little flour as possible when rolling out the cookies. More flour = denser cookie.
- Don't skip the chilling time. Getting the dough cold before rolling and especially before baking makes sure that the cookies don't spread.
- Lay your parchment flat on the cookie sheet. I even trim off all the overhang. If the parchment isn't flat, it will cause the cookies to warp and come out in funny shapes.
📖 Other Christmas baking recipes
- White Chocolate Raspberry Cheesecake with Oreo Crust: Ultra creamy cheesecake swirled with raspberry sauce. It’s a decadent dessert!
- Best Pecan Pie Recipe without Corn Syrup: This pecan pie is made with maple syrup for a super smooth filling (not curdled!) that is just the right level of sweet.
- Chocolate Mint Cookies Recipe: Soft and chewy chocolate cookies topped with a melty mint.
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📋 Recipe
Caramel Pecan Shortbread Cookies
Ingredients
Shortbread Cookies
- ¾ cup (1½ sticks) butter softened
- 2 tbsp half and half
- 1 tsp vanilla
- ¾ cup powdered sugar sifted
- 2 cups all-purpose flour
- ¼ tsp salt
Caramel Pecan Topping
- 6 oz Kraft caramels about 24 caramels
- 3½ tbsp half and half
- 3 tbsp butter
- ¾ cup powdered sugar sifted
- ¾ cup pecans chopped
Chocolate Topping
- ½ cup semi-sweet chocolate chips
- 2½ tbsp half and half
- ½ tbsp butter
- 2 tbsp powdered sugar sifted
- ½ tsp vanilla
Topping
- 24 pecan halves
Instructions
Shortbread Cookies
- Preheat oven to 375°F. Line two cookie sheets with parchment paper.
- In a mixer, combine butter, half and half, and vanilla on low speed until combined, then increase to medium speed and blend until smooth and fluffy, 30 -60 seconds.
- Add powdered sugar and mix on low until combined.
- Add flour and salt, then mix on low until large, moist crumbs form. Don't overmix.
- Turn dough onto a flat surface. Using your hands, gently shape the dough into a flat disc. Wrap in plastic wrap and chill in the freezer for 5-6 minutes.
- On lightly floured surface, roll dough until ¼" thick. Use rolling pin rings, if desired.
- Use a 2¼ - 2½ inch circle cookie cutter to cut cookies. Gently gather the scraps and re-roll the dough until you have 24 cookies.
- Place cookies on cookie sheet (12 per sheet) and freeze for 5-10 minutes or refrigerate for 15-20 minutes.
- Bake chilled cookies for 10-12 minutes. Edges and bottom will be very lightly golden (tops will not be golden). **See picture in post.
- Cool completely on cookie sheet, then move to cooling rack.
Caramel Pecan Topping
- Place caramels, half and half, and butter in microwave safe bowl. Microwave on high for 1-2 minutes, stirring every 30-60 seconds until smooth.
- Whisk in powdered sugar, then stir in chopped pecans.
Chocolate Topping
- Combine chocolate chips, half and half, and butter in microwave safe bowl. Microwave on high for 30-60 seconds, stirring occasionally until smooth.
- Whisk in powdered sugar and vanilla.
Assembling
- On cooled cookies, spread 1 tablespoon of caramel pecan topping onto each cookie, leaving a small edge. Allow to set for a few minutes.
- On top of the pecan caramel topping, spread 1 tsp of the chocolate mixture in the center.
- While the chocolate is still warm, top each cookie with a pecan half.
- Allow cookies to sit at room temperature until toppings are set. Then store in an air-tight container.
Notes
- Be gentle during the whole process. Try to avoid over-mixing, over-handling, and over-rolling the dough. The extra care makes tender shortbread cookies!
- Use as little flour as possible when rolling out the cookies. More flour = denser cookie.
- Don't skip the chilling time. Getting the dough cold before rolling and especially before baking makes sure that the cookies don't spread.
- Lay your parchment flat on the cookie sheet. I even trim off all the overhang. If the parchment isn't flat, it will cause the cookies to warp and come out in funny shapes.
Kielyn says
Yum yum yum! My favorite part was the caramel pecan topping. I love that it was made in the microwave too!
Misty says
Glad you liked them! Yes, the microwave simplifies the toppings a lot.