Meet our favorite minimalist cookie (shortbread), only enhanced by one of the greatest ingredients of all time (chocolate).
These homemade chocolate dipped shortbread cookies are some of the most delicious cookies you will ever consume. Made with a three-ingredient shortbread cookie, dipping chocolate, and garnish or two to sprinkle on top, they’re buttery and indulgent, but not over the top.
How To Make Chocolate Dipped Shortbread Cookies
- Make the shortbread cookie dough. Cream the butter and sugar together, then add the flour. Mix until you can no longer differentiate between the flour and the butter/sugar mixture.
- Pour the dough onto a floured surface, form it into a disc, and sprinkle some flour on top. Flour a rolling pin and roll the dough until it’s roughly 1/4-1/2″ thick.
- Using a 2″ biscuit/cookie cutter, cut the cookies and lay them on a parchment-lined cookie sheet. If your cookie dough sticks to your surface, use a metal spatula to carefully release them from the surface.
- Refrigerate the dough for 20 minutes. This will help maintain the shape of your cookies once they begin to bake in the oven.
- Bake the cookies at 350 for 10-12 minutes. You’ll know they’re done when you can smell the cookies and the center of the cookies appear set. The cookies can be slightly golden brown on the edges, but the cookie will overall remain very pale in color.
- Allow the cookies to fully cool. When cooled, dip them halfway in melted chocolate (we recommend semisweet!), sprinkle with crushed pistachios, candy canes, or flake salt. Allow to cool in the refrigerator for 30 minutes. Enjoy!
Chocolate Dipped Shortbread Cookies
- 1 cup (2 sticks) butter
- 3/4 cup powdered sugar
- 1 3/4 cup all-purpose flour
Chocolate and Toppings
- 6 ounces semisweet chocolate*
- 1/3 cup pistachios, finely chopped
- 1/3 cup crushed candy cane pieces
- flake sea salt (optional)
- Preheat oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper.
- In a stand mixer cream the butter and sugar together until smooth. Add the flour and mix until combined and you can no longer distinguish the flour from the cookie dough. Dough will be crumbly.
- Pour cookie dough onto a floured surface and form the dough into a disc. Flour the top of the dough and a rolling pin, and roll dough out until 1/4-1/2" thick. Use a 2" biscuit/cookie cutter to cut out cookies and place on parchment-lined cookie sheets. If your cookie dough sticks to the surface, use a metal spatula to carefully release them. Cookies should be at least 1 inch apart.
- Chill cookies for 20-30 minutes in fridge, then bake for 10-12 minutes. Cookies are done when you can smell them and they are barely developing a golden brown color on the bottom. Allow cookies to completely cool.
Chocolate and Toppings
- Melt chocolate in the microwave for one minute, and then in 30-second increments, stirring the chocolate between each increment until completely melted. Dip half of each cookie in the chocolate, place back on the parchment paper, and sprinkle with pistachios, candy cane, or flake salt. Let the chocolate set at room temperature or to expedite the process refrigerate for 20-30 minutes.
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