Chocolate Dipped Shortbread Cookies

Chocolate Dipped Shortbread Cookies

  • Prep Time: 10 mins
  • Total Time: 50 mins
  • Serves: 24-36,Yield: 3.0dozen
  • About This Recipe

    “These are an elegant addition to a Christmas cookie plate.”

    Ingredients

  • 1cupbutter
  • 1/2 cupsugar
  • 2cupsflour
  • 1teaspoonvanilla
  • 6ounceschocolate chips, melted
  • Directions

  • Cream butter and sugar, add flour and vanilla.
  • Pinch of 1/2″ balls of dough, roll in sugar and place on cookie sheet.
  • Use the tines of a fork to flatten cookies.
  • Bake at 350°F for 12-15 minutes.
  • Remove from baking sheet, cool 10-15 minutes.
  • Dip half of each cookie into melted chocolate.
  • Chill to set chocolate.
  • Reviews

  • “Took these to a cookie exchange and they were a hit.I used Scharfen-Berger semi-sweet chocolate instead of chocolate chips.Shaped the cookies into little sort-of squares instead of pressing down with a fork, and so they were half dipped in chocolate.Also I dipped them in chopped pistachios after the chocolate so they looked great with the green nuts on the chocolate and tasted even better with a little saltiness from the nuts to go along with the chocolate.Loved them.Will make them again and again.”

  • “A very well written out recipe. With easily available ingredients and the world’s favourite “C” item in them, these just were PERFECT! I did not flatten these out because when I tried doing that, they would simply break. So, I shaped them into shells, rounds, squares, ovals, and many more shapes(some twists n turns here n there n what figures emerged!).I licked my fingers clean after dipping them in chocolate!! These are addictive!!! I will make them for my hubby for sure if we had to ever fight and I would be in the wrong:)!!! Thanks so so much for sharing this recipe.U made my day and many more to come!”

  • “Heaven in your mouth!Brought these to a Christmas Dinner…Nothing but compliments.I rolled them in chopped pecans after dipping in chocolate…”

  • “Made these one day when I bought myself a choc. dipped shortbread at Barnes and Noble and forgot it at the bookstore. I came home, checked out Recipezaar and found this recipe! Wonderful and so easy to make! My entire family loved them – they didn’t last long! Thanks for the great recipe!”

  • “Tried these last Christmas season for my cookie platters. They ended up being my husband’s favorite out of a dozen different types of cookies! He calls them “Milano” cookies and asks me to make them often. I dipped in semisweet chocolate & sprinkled with red/green nonpariels.The cookie just melts in your mouth, and chocolate adds a nice something extra. Highly recommend!!!”

  • “These cookies are EXCELLENT! I received tons of rave reviews and multiple requests for the recipe (or just a request for more cookies from my Dad!) when I took these to a meeting. The shortbread is flavorful with a delicate interior and crisp exterior. The chocolate compliments them well. I made 3 different shapes; rounds, crescents and fingers, and decorated the chocolate of each shape differently. The rounds I garnished with some drizzled white chocolate, the fingers I used colored sprinkles on and the crescents I accented with chopped pecans. They made an impressive & lovely cookie tray. A few tips on dipping them…I had to add about 1/2 Tbls. of shortening to my chocolate chips to get the consistency more “dip-able”. After I dipped them I would run the bottom of the cookies over the lip of the cup as I removed them to help take care of any excess underneath. I then made the mistake of laying them back on the cookie sheet. Once they hardened I had to use a thin icing knife to get them off the cookie sheet without breaking them. Therefore, I would recommend putting them on waxed paper so they can be peeled off more easily once the chocolate has set. I will be making this 10-star recipe again!”

  • “When using consistently good recipes I have only failed maybe three times in my cooking career. This will be my fourth failure. The first batch I put into the oven felt doughy and good, but immediately melted into a liquidy/buttery mess upon entering the oven. Completely unsalvageable. I though I must have made a mistake so I mixed a second batch. The first sheet came out great, the second liquidy again. My feeling is that the more dry “cookies” did fine, while anything sufficiently dough-y and buttery didn’t stand a chance.I’m really frustrated as I planned to take these to a cookie exchange tomorrow, but I hope everyone hears my warning and goes for the driest dough you’ve got! Gah!”

  • “These are wonderful! These will make a nice addition on my cookie trays for Christmas!”

  • “SO GOOD!
    I sprinkled crushed pecans on the chocolate.It added a nice touch of salt.
    Took these to an exchange and they were a hit.Will make every year!”

  • “This is my favorite shortbread cookie recipe so far!Ive tried sooo many, this one is the best!It was easy – no chilling the dough or complicated steps, it was super fasttocome together, and they came out slightly crispy on the outside and soft and buttery on the inside – Perfect!I dipped mine in the chocolate as well as a lemon glaze that hardened up – these melt in your mouth. I also didn’t use a fork to mash mine down .I rolled the dough into a little ball then just kinda flattened it into an oval on the cookie sheet.I liked the way these came out – smooth and perfect for dipping.And dont wait until they turn golden to take them out of the oven unless you like them to get crispyer, I took mine out right before they developed any color at all.They stayed softer this way.”

  • “I really like the way this cookie taste, I never had any luck making a sugar cookie so I tried shortbread. This recipe is wonderful I tried it with my lemon topping and it was so good we couldn’t stop eating them. I made little hearts with my cookie press and it turns out great. I look forward to making these for my kids class for valentines day.Thanks for the great recipe .”

  • “a tremendous amount of punch for very little effort!no rolling, chilling, etc…..also, very, very, good.if you don’t like chocolate, use any other toppings, or nothing, as the cookies are very good plain, as well.p.s. i used hersey’s special dark as my chocolate chips, and they were great!”

  • “Great for Christmas! I made them for a cookie exchange, coloring 1/2 each with red and green.:)So pretty!!!!The flavor is great, and the combo of the crunch of the cookie with the smooth of the chocolate is YUM!”

  • “mine didn’t turn out half as good as i thought they would be… maybe i did something wrong.”

  • “thanks for the recipe!very good cookie.”

  • “I’ve only made these once, and already have requests for the recipe.They were melt in your mouth delicious!I didn’t even roll them in sugar or dip them in chocolate.They are wonderul no matter how you fix them!”

  • “i would recommend MILK chocolate chips…i used semi sweet and they were not great :(“

  • “These have become my family’s favorite. I also get asked to bring them to every party. They are also great made like thumbprint cookies with a little seedless raspberry jam. The funny thing is, my kids like them best plain, without the chocolate or jam or even rolled in sugar.”

  • “I just made these cookies today, and my whole family loved them!I formed them into crescent shapes, and then rolled them into red sugar.After they cooled a bit, I brushed melted chocolate over the tops.They are a pretty cookie with a great shortbread texture.I will add this recipe to my annual Christmas cookie collection of “must bakes.””

  • “These were great! SO buttery! I dipped half the cookie in some melted chocolate chips (with about a tsp of shortening). Very simple. They look innocent enough but they are nice and rich…great with cocoa.”

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