These chocolate dipped shortbread cookies are crispy, and buttery, melt in your mouth, and are coated in melted chocolate!
These cookies have a crispy and buttery base, which provides a perfect contrast to the smooth, melted chocolate coating.
When you take a bite, the cookie melts in your mouth, offering a luxurious experience that's both comforting and indulgent.
The secret to this recipe's success lies in its simplicity—using quality butter ensures a rich taste, while the chocolate adds an irresistible sweetness.
This combination of textures and flavors makes these cookies an all-time favorite for anyone with a sweet tooth, and perfect for your cookie display for the holidays.
For more buttery cookies, check out my lemon curd cookies, dulce de leche cookies, almond thumbprint cookies, Linzer cookies, thumbprint cookies with icing, and lemon shortbread cookies.
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Why this recipe works
- Texture- these cookies are known for being crispy yet tender, have a satisfying crunch that quickly gives way to a melt-in-your-mouth experience that goes perfectly with the chocolate.
- Flavor- the flavor of these cookies is simple yet indulgent. The buttery taste is rich and comforting, perfectly balanced by the sweetness of the sugar, making each bite a true treat.
- Chocolate dipped- what sets these shortbread cookies apart is their luxurious coating of melted chocolate. You can use your favorite chocolate for this from dark chocolate to white chocolate.
- Simple ingredients- these cookies are made with just a few simple pantry staples ingredients like butter, sugar, flour, salt, and vanilla which makes these extra simple and easy to make.
- Freezer friendly- these cookies freeze well, allowing you to make them ahead of time and store them for when you need a quick dessert or snack on hand without any fuss.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– I used all-purpose flour for this recipe. cake flour will work great as well.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vanilla extract- for vanilla flavor. I used vanilla paste, but you can use a whole vanilla bean or pure vanilla extract.
Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe.
Dark chocolate- use the best quality dark chocolate for the best flavor. I used 60% dark chocolate for a bitter taste that is not too strong.
Feel free to use another chocolate of your choice like milk chocolate, semisweet chocolate, or white chocolate.
Instructions
In a medium mixing bowl, add the softened butter, granulated sugar, kosher salt, and vanilla extract. Mix with an electric hand mixer until well combined and creamy.
Add the flour and mix until a dough forms. The dough will seem crumbly at first but then it will turn into a nice dough.
Shape the dough into a rectangular brick and cover it with plastic wrap. Place in the fridge to firm up for at least an hour.
Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
Remove from the fridge and cut into ½-inch slices using a sharp knife. Bake in a 180c (350f) preheated oven for 10 minutes.
Let the cookies cool completely and dip each cookie in the melted chocolate of your choice. I like sprinkling the cookies with flakey salt, but you can top them with chopped nuts, sprinkles, etc!
Expert Tips
- After slicing the shortbread into slices, place them in the fridge for another 20 minutes to keep them firm and prevent them from spreading too much while baking.
- Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Use high-quality butter. The rich, buttery flavor is key in shortbread cookies. Choose unsalted, high-quality butter for the best taste.
- Chill the dough. After mixing, chill your dough for at least an hour. This helps prevent spreading and keeps your cookies crispy.
- Roll evenly. Roll out your dough to an even thickness so that all cookies bake uniformly and achieve that melt-in-your-mouth texture.
- Cool completely before dipping. Let your cookies cool completely on a wire rack before dipping them in chocolate to avoid melting or breaking them.
- Choose good chocolate. Use high-quality chocolate for dipping—dark, milk, or white chocolate all work well depending on your preference.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add toppings quickly. If you want to add nuts, sprinkles, or other toppings, do so while the chocolate is still wet so they adhere properly.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
Faq's
I used regular unsalted butter for this recipe. If you want to use salted butter in this recipe, simply skip the salt and make the recipe as written.
Both of these cookies might look similar, but unlike sugar cookies, shortbread cookies don't have baking powder or baking soda, or eggs. Shortbread cookies tend to be more dense and crispy, and they have a buttery flavor.
If you like your cookies less crunchy, bake them for 10-12 minutes. If you like them extra crispy, bake them for 14-15 minutes until the edges of the cookies become golden brown!
Ensure the cookies are cool and dry before dipping to avoid seizing. Dip each cookie halfway, letting excess drip off, then place on a parchment-lined tray.
Shake or tap gently for an even coating. Let set at room temperature or refrigerate briefly to speed up setting.
Storing
To store these cookies, ensure they are cooled and the chocolate is set. Place them in an airtight container, layering parchment paper to avoid sticking.
Keep in a cool, dry place away from sunlight. Stored this way, they stay fresh for up to a week. For longer storage, refrigerate for two weeks.
Freezing
To freeze baked cookies, first let the chocolate harden completely. Then, place the cookies in a single layer on a baking sheet and freeze them for about an hour.
Once they are firm, transfer them to an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. These can be stored in the freezer for up to three months.
For unbaked shortbread dough, shape the dough into logs or discs and wrap tightly in plastic wrap before placing it in a freezer bag.
This can also be frozen for up to three months. When ready to bake, simply thaw the dough in the refrigerator before slicing and baking as usual.
Making ahead instructions
Begin by preparing the dough as written in the instructions. Once the dough is mixed, shape it into a log or press it into a baking dish.
Wrap the dough tightly in plastic wrap or place it in an airtight container to prevent drying out. You can store the prepared dough in the refrigerator for up to three days or freeze it for up to three months.
When you're ready to bake, simply slice or cut the dough into your desired shapes and bake according to the instructions.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Also, use your favorite dairy-free chocolate for dipping the cookies.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Variations
Candy- make these festive by sprinkling chopped candy canes on top of the chocolate.
Sprinkles- top these with your favorite kind of sprinkles. They can be holiday themed to make them festive!
Nuts- sprinkle chopped nuts on top of the melted chocolate for an extra crunch and a beautiful look.
Citrus- add ½ teaspoon of either lemon or orange zest to the dough for a delicious zesty flavor.
Chocolate- you can use your favorite type of chocolate for dipping! This can be dark chocolate, milk chocolate, white chocolate, semisweet chocolate, etc.
Equipment
More cookie recipes
Homemade Milano cookies- These Milano cookies are made with buttery and tender vanilla cookies and filled with a silky smooth chocolate ganache.
Triple chocolate cookies- These triple chocolate cookies are made with cocoa powder, chocolate chips, and chocolate chunks! These are the ultimate cookies for real chocolate lovers.
No butter chocolate chip cookies- They are made with oil instead of butter and are so delicious, crispy on the edges, and perfectly chewy in the middle.
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If you liked this recipe
📖 Recipe
Chocolate Dipped Shortbread Cookies
Ingredients
- 1 cup Butter room temp, unsalted
- ½ cup Granulated sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 cups Flour AP, plain flour
- 7 oz Dark chocolate for dipping the cookies
Instructions
- In a medium mixing bowl, add the softened butter, granulated sugar, kosher salt, and vanilla extract. Mix with an electric hand mixer until well combined and creamy.
- Add the flour and mix until a dough forms. The dough will seem crumbly at first but then it will turn into a nice dough.
- Shape the dough into a rectangular brick and cover it with plastic wrap. Place in the fridge to firm up for at least an hour.
- Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Remove from the fridge and cut into ½-inch slices using a sharp knife. Bake in a 180c (350f) preheated oven for 10 minutes.
- Let the cookies cool completely and dip each cookie in the melted chocolate of your choice. I like sprinkling the cookies with flakey salt, but you can top them with chopped nuts, sprinkles, etc!
Notes
- After slicing the shortbread into slices, place them in the fridge for another 20 minutes to keep them firm and prevent them from spreading too much while baking.
- Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Use high-quality butter. The rich, buttery flavor is key in shortbread cookies. Choose unsalted, high-quality butter for the best taste.
- Chill the dough. After mixing, chill your dough for at least an hour. This helps prevent spreading and keeps your cookies crispy.
- Roll evenly. Roll out your dough to an even thickness so that all cookies bake uniformly and achieve that melt-in-your-mouth texture.
- Cool completely before dipping. Let your cookies cool completely on a wire rack before dipping them in chocolate to avoid melting or breaking them.
- Choose good chocolate. Use high-quality chocolate for dipping—dark, milk, or white chocolate all work well depending on your preference.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add toppings quickly. If you want to add nuts, sprinkles, or other toppings, do so while the chocolate is still wet so they adhere properly.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
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