Chocolate Shortbread Cookies are rich and buttery with a delicious chocolate twist. Made with just 5 ingredients, they’re easy to make and even more delicious dipped in white chocolate or decorated with your favorite candy sprinkles!
Shortbread cookies – yay or nay? Personally, I’ve always been a fan. To me, they’re as classic as chocolate chip cookies and WAY underrated.
That being said, I can see how some people might find them a bit “boring”. Which is why this chocolatey twist is so perfect! Because, let’s face it, chocolate makes everything better. And when you dip them in even more chocolate? They’re pretty much the best cookies ever!!
I made them for my kids recently, and they were instantly hooked. They wanted to dunk them in everything, decorate them with sprinkles, and drizzle them with ALL the chocolate. And once they were gone, they begged me to make more.
Honestly, how could I say no!? They’re SO easy to make… and only five ingredients!
what you’ll need for this recipe
One of the things I love most about this recipe is that it’s made with so few ingredients, and ones you probably already have on hand!
- Flour – This recipe starts with all purpose flour. Make them gluten free by substituting gluten free flour (be sure to follow substitution instructions.)
- Powdered sugar – Powdered sugar gives these cookies the perfect amount of sweetness and a delicious velvety texture.
- Cocoa powder – Unsweetened cocoa powder adds rich chocolate flavor.
- Butter – Lots of butter is key in shortbread cookies, and I would definitely recommend using salted butter for extra flavor. I used room temperature butter in this recipe.
- Chocolate – A combination of white and milk chocolate makes a simple, delicious addition to these cookies. I always use Candiquik for melting and dipping. It melts better than any other kind of chocolate coating, and we love the way it tastes, too!
how to make chocolate shortbread cookies
Combine the dry ingredients. In a large mixing bowl, combine flour, powdered sugar, and cocoa powder.
Add the butter. Cut in the butter with a fork or pastry blender until the mixture resembles fine crumbles.
Press & slice. Form the mixture into a ball and knead until smooth. Press the dough into a 6×8 inch rectangle on a lightly floured surface. Dough should be about 1/2 inch thick. Cut into strips (2″ x 1″) and place on a baking sheet lined with parchment paper.
Bake & cool. Bake at 325° for 20-25 minutes. Cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Decorate. Once cool, dip in melted white chocolate and drizzle with milk chocolate.
decorating ideas
These cookies are so simple to make and so fun to decorate! After dipping them in your favorite chocolate, sprinkle them with any of the following (or a combination of a few!):
- chopped nuts
- colored sprinkles
- crushed Oreos
- mini chocolate chips
- mini m&m’s
- graham cracker crumbs
- freeze dried fruit
storage tips
Leftover cookies can be stored in an airtight container at room temperature for up to 2 weeks. Baked cookies can also be frozen in a freezer-safe bag or container lined with parchment paper or wax paper. Cookies will keep in the freezer for 3 months.
More Cookie Recipes to Try
These are a few more of our favorite cookie recipes… because you can never have too many!
Chocolate Shortbread Cookies
Ingredients
- 1 1/4 cups all purpose flour
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 10 Tablespoons butter room temperature
- 6 ounces white chocolate melted
- 2 ounces milk or semisweet chocolate melted
Instructions
- Combine flour, powdered sugar, and cocoa powder in a large mixing bowl.
- Cut in butter with fork or pastry blender until mixture resembles fine crumbles.
- Form into a ball and knead until smooth.
- Press dough into a 6×8 inch rectangle (1/2 inch thick) on lightly floured surface.
- Cut into strips (2 inch x 1 inch) and place on baking sheet lined with parchment paper.
- Bake at 325° for 20-25 minutes.
- Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Dip cooled cookies in melted white chocolate and drizzle with melted milk or semisweet chocolate.
Notes
Decorating Ideas:
These cookies are so simple to make and so fun to decorate! After dipping them in your favorite chocolate, sprinkle them with any of the following (or a combination of a few!):- chopped nuts
- colored sprinkles
- crushed Oreos
- mini chocolate chips
- mini m&m’s
- graham cracker crumbs
- freeze dried fruit
Storage Tips:
Leftover cookies can be stored in an airtight container at room temperature for up to 2 weeks. Baked cookies can also be frozen in a freezer-safe bag or container lined with parchment paper or wax paper. Cookies will keep in the freezer for 3 months.Nutrition
I love both statements the girls came up with, those are adorable! While it’s hard to compete with Fun Dip, I would much rather eat these dunkers.
The sayings the girls came up with are absolutely adorable, so much better than any store-bought one you could find! I can’t wait to see the finished products if you decide to share them! In the meantime, thank you for sharing this delicious recipe with us! I might try to do this for my hubby and surprise him on Valentine’s Day morning if I decide to be nice 😉
How fun are these dunker?! Love these cookies, Cathy! I’ve never actually had a chocolate shortbread cookie before, so this sounds amazing! Pinned and can’t wait to try out!
Your girls are too cute – it would be hard to say no! 🙂 Of course, when they have a mom who makes AWESOME homemade stuff, it’s kinda hard to pass that up too! Love these dunkers!
I love it that they came up with their own Valentine’s sayings! Too cute! And I don’t really miss the days of filling out Valentine’s cards….one benefit of older kids. 🙂 Love these chocolate covered shortbread bars. Chocolate upon chocolate = perfection!
Love these cookie dunkers Cathy…. I remember the Valentine Days…. fun times!