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Chocolate Chip Shortbread Cookies II

Chocolate Chip Shortbread Cookies II


"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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30 m servings 80 cals
Serving size has been adjusted!
Original recipe yields 96 servings


  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 40
  1. 44 Ratings

Most helpful positive review

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 anniversa...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 anniversa...

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 t...

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 fo...

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 fo...

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 w...

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 ...

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 caro...

Wonderful recipe! I love the simple flavor of these cookies. I only had salted butter so I cut out the additional salt. I baked mine for 12 minutes and they got a bit too brown. Also be sure...

This is one of my very favorite cookie recipes. I always leave out the nuts though - just because I don't care for nuts and my family doesn't either. This is so easy to put together and has wo...

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