This recipe for Chocolate Dipped Shortbread Cookies is a decadent treat. Shortbread cookies dipped in chocolate and topped with sea salt make the perfect recipe for any occasion.
This simple recipe for classic shortbread cookies is elevated with decadent chocolate. It is such a satisfying and delicious cookie recipe that is the perfect addition to your dessert table.
You might also like this Gluten Free Shortbread Cookie Recipe.
Table of Contents
Why this recipe is so great:
- Pantry Ingredients. The recipe calls for mostly pantry staples you probably already have.
- Little Prep Work. The recipe is super easy.
- Decadent Chocolate. The chocolate coating combined with sea salt make this delicious.
- all purpose flour
- unsalted butter
- granulated sugar
- vanilla extract
- Chocolate Chips
- Optional: Sea salt, for sprinkling on chocolate
Skip to the bottom of the post and find the complete ingredients in the recipe card.
- Chocolate. Substitute white chocolate or semisweet chocolate for the milk chocolate coating.
- Crushed Candy Canes. Sprinkle pieces of crushed candy canes all over the chocolate topping. This is perfect if you want Christmas flavors.
- Nuts. Chopped pecans, pistachios or walnuts make a great topping and add fiber and protein.
- Shredded Coconut. Sprinkle coconut on top of the cookies.
Step by Step Instructions
Step 1. Start by sifting the salt and flour. Then just set this aside.
Step 2. I used an electric mixer with paddle attachment to beat the butter, sugar, and vanilla extract on medium-low speed.
Step 3. Next, add the flour to the sugar mixture and lower the mixer speed. Then beat just until the butter is mixed into the flour. Be careful that you do not overmix the dough or the cookies will be tough.
Step 4. Carefully roll the dough using a rolling pin until it is ½ inch thick on parchment paper. Make sure that you use a lightly floured surface.
Step 5. You can either use cookie cutters or cut shapes into a rectangle using a sharp knife. Place each disk on a parchment-lined baking sheet. Cover in plastic wrap and refrigerate for at least 1 hour.
Step 6. While the cookies are baking until they are a light golden brown, melt the chocolate for the coating.
Step 7. Stir together the chocolate and shortening. Melt the chocolate in the microwave using 30-second increments.
Step 8. One by one, dip all the cookies in melted chocolate. Let excess drip off. Then place on the lined baking sheet for a few minutes.
Step 9. Top with sea salt if desired. The chocolate should still be wet but cooled.
Step 10. Allow the chocolate to harden and cool completely. Then serve and enjoy.
Tips for Success:
- Baking sheets lined with parchment paper. Prepare the pans with parchment paper to make clean up easy.
- Allow the cookies to cool. The cookies need to cool 20 minutes to 30 minutes before moving to a wire rack.
- You can omit the sea salt. Feel free to leave off the sea salt to reduce the sodium.
Frequently Asked Questions
You can store the cookies at room temperature in an airtight container for up to 1 week.
Yes, feel free to freeze the cookies up to 3 months. Place them inside a freezer container separated by wax paper.
This helps the butter in the dough to firm. It also prevents the dough from spreading while baking and helps to keep the rectangle shape.
Try more Chocolate Dipped Treats:
- Chocolate Dipped Potato Chips
- Easy Chocolate Dipped Sugar Cookies
- Chocolate Dipped Peppermint Cookies
Chocolate Dipped Shortbread Cookies
- Sift together the salt and flour, then set aside.
- In the bowl of a stand up mixer, beat together the butter, sugar, and vanilla extract on medium-low speed for 2 to 3 minutes.
- Add in the flour, bring down the speed of the mixer on low, and beat just until the butter is mixed into the flour. Don’t overmix or the cookies will come out tough.
- Roll and press the dough until it is ½ inch thick on a parchment paper that has been lightly dusted with flour. Use cookie cutters or cut shapes, like a rectangle.
- Place the cookies on a parchment-lined baking sheet, leaving an inch between each one, and chill for at least 1 hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Take the cookies out of the fridge and bake for 14 to 16 minutes or until the edges of the cookies become golden brown.
- Let the cookies cool for 20 minutes, then gently transfer them to a wire rack to cool completely.
- Place the chocolate with the shortening in a heatproof bowl, then microwave for 1 minute to a minute and 30 seconds. Or you can melt them by placing the bowl over a saucepan of simmering water. The dip is ready once it’s smooth and glossy.
- Dip the half part of each cookie and place on a baking sheet lined with parchment paper. Then, place it in the refrigerator for a few minutes.
- If you prefer, you can also sprinkle some sea salt on the wet but cooled chocolate.
- Once the chocolate hardens or has set, the cookies are ready to serve and enjoy!
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