Micah A. Leal
Active Time
20 Mins
Total Time
2 Hours 35 Mins
Yield
about 2 dozen

As a general rule, having homemade cookie dough ready in your fridge is always a good idea. You never know when unexpected guests might arrive or when family time calls for a special last-minute treat. Icebox cookies are easy to keep around because you can freeze the log of dough for a month or keep it in the fridge for a few weeks.

After making the dough, shaping it into a log, and chilling it for a few hours, you have a perfect cylinder of pecan-chocolate chip shortbread that is ready to slice and bake. While other icebox cookie recipes can be dry and cakey, these buttery shortbread cookies are tender and crumbly—sweet and a touch of bitter from the semisweet chocolate chips and nutty from a handful of toasted pecans that are finely chopped before being mixed into the dough. Consider it the pecan sandie-chocolate chip cookie hybrid you’ve always wanted but never knew you needed.

How to Make It

Step 1

In the bowl of a mixer, cream together butter, granulated sugar, and brown sugar for 5 minutes, scraping down the sides of the bowl as needed. Add vanilla and beat for another minute.

Step 2

Add flour and salt; mix on low until just combined. Add chocolate chips and pecans; stir to combine.

Step 3

On a piece of plastic wrap, place half of the dough and use your hands to shape the dough into a 1 3/4-inch thick log. (Note: the dough will be very crumbly and that’s perfectly fine.) Wrap the log in the plastic wrap, and repeat process with a second piece of plastic wrap and remaining cookie dough. Roll the wrapped logs on the counter to ensure that they are rounded, and refrigerate both logs for at least 2 hours.

Step 4

Preheat oven to 350°F. Line a baking sheet with parchment paper. Remove cookie dough from plastic and using a sharp knife, cut the logs into 1/2-thick rounds. If a round cracks or starts to break apart, simply press it back together with your fingers. Place rounds onto the prepared baking sheet.

Step 5

Bake, rotating halfway through, until the edges just begin to brown, about 14 minutes. Allow to cool completely before serving.