Chocolate Chip Shortbread Cookies II Recipe -
Chocolate Chip Shortbread Cookies II Recipe
  • READY IN 30 mins

Chocolate Chip Shortbread Cookies II

Recipe by  

"Shortbread cookies with chocolate chips and pecans. If you don't like pecans, you could add toasted coconut instead. Don't be put off by the amount of butter, this recipe makes a very large batch."

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Ingredients Edit and Save

Original recipe makes 8 dozen Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.
  3. Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.
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Reviews More Reviews

Most Helpful Positive Review
Sep 21, 2009

OMG! These cookies are incredible! I made these for my husband for our 1st wedding anniversary and put them tucked inside a cookie box with tissue paper and a note since for the first anniversary the theme is paper. I hope he enjoys these. I snuck a couple and they taste like something out of a bakery! I cut the recipe in half and used almond extract instead of coconut. I also used walnuts instead of pecans. For the chips I used dark chocolate then melted the rest to do various decorations that you'll see in my picture. Fabulous recipe that I'll definitely do again at Christmas to give to neighbors and relatives.

Most Helpful Critical Review
Dec 05, 2008

These did not turn out at all. Too much flour as it wouldn't bind together well. First batch burned so I lowered to 325 and rest were okay but nothing special like others wrote.

Jul 10, 2006

I hate to rate a recipe when I have to make alterations to it, but I didn't have nuts so I used extra choc chips and almond extract instead of coconut - turned out awesome. I did burn my first try, but that could be my tempermental oven, I used parchment paper for the rest of them. This is a very versital easy recipe - you could change the mix-ins and extracts. It's a keeper!

Sep 07, 2003

Ohhhhhhh YUM! The cookies are soooo good! My hubby & 3 boys loved them, and I'm having a very hard time restraining myself from eating all of them! I did however, substitute almond extract for the coconut, and the almond subtley comes through. Will have them baking in my house during the holidays!!!

Feb 13, 2003

I used the pecans in these cookies, and my family loved them. We have always been big fans of shortbread cookies, and these had the extra flavour of the pecans. If you keep them in a tin, they will last a long time.

Jan 01, 2007

OUTSTANDING!! This is the third Christmas in a row that I have made these; they are wonderful. I can't make them any other time of the year because I can't stop eating them! Thank you so much for sharing this recipe, it is one of my favorites from the allrecipe site.

Dec 30, 2011

I have been using this recipe for years (with the exception of the coconut extract and nuts). We all love this cookie. (4 stars as written, 5 stars my version) My recipe does call for 2 cups of chocolate chips. I like the additional amount of chocolate. Mini chips, regular size semi-sweet or dark chocolate chips all work well. These cookies also good to freeze.

Nov 17, 2010

Deeeelicious! I have to admit I adjusted the recipe quite a bit, but they turned out so perfect, I'll definitely try the recipe again. I didn't have vanilla or coconut extracts, so I used a carob and orange liqueur I had bought while on holiday (3 tsps), cinnamon (1 tsp) and cocoa (1 tbsp). The toasted pecans were so tasty I added a few extra, and I didn't have chocolate chips so I broke up a slab of lindt dark chocolate that had nuts and maybe bits of peel (?) in it as well. I also used brown sugar as I didn't have confectioners sugar. The result was fantastic. Really, really, tasty. My only regret is that I had scaled down the recipe so much as they didn't last long! I think I will make a Christmas version later on with orange essence and spices.


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  • Calories
  • 80 kcal
  • 4%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 40 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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