Some days call for chocolate. Others call for butter. And then there are days that call for BOTH—preferably in cookie form.
These chocolate-dipped shortbread cookies are a little slice of heaven we’ve been making on repeat.
They’re buttery, crumbly, and just the right amount of sweet—and that dip in melted chocolate? Game-changer 😊
We baked a batch last Sunday while our son was building a LEGO “cookie robot” (still not totally sure what that was about…), and we couldn’t stop sneaking bites between loads of laundry.
They’re simple, elegant, and taste like they belong at a fancy tea party—but they come together with ingredients you probably already have in your pantry.
So if you’re craving a treat that feels extra special but takes almost no effort, this one’s for you.
You bring the butter, we’ll bring the recipe.
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Why We Love It
We’ve made a LOT of cookies over the years, but these buttery little beauties? They hit different.
- They’re simple but feel fancy. Like something you’d serve at a tea party… in your slippers.
- Chocolate + shortbread = true love. It’s that rich, melty chocolate paired with the crisp, buttery snap of the cookie that gets us every time.
- Kid-approved and mom-approved. Our 6-year-old likes to dip his in warm milk. We prefer coffee.
- Perfect for gifting. Wrap a few in parchment and tie with twine—instant handmade magic.
- No chill time, no drama. Just mix, shape, bake, dip. Done. (And gone.)
They’re buttery, crumbly, chocolate-kissed bites of joy that come together with pantry staples and make life just a little sweeter.
Bake them once, and they’ll be on repeat—we promise.
Ingredients
For the shortbread cookies:
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
For dipping:
- 6 oz semi-sweet or dark chocolate, chopped or use high-quality chocolate chips
- 1 teaspoon coconut oil or neutral oil (optional, helps the chocolate melt smoother and gives it that glossy finish)
How to Make Chocolate-Dipped Shortbread Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper (because scrubbing cookie sheets at 9 p.m.? HARD PASS).
In a large bowl, beat the softened butter and powdered sugar until it’s light and fluffy—like, soft-peak whipped cream fluffy. This takes about 2 minutes.
Mix in the vanilla extract, then slowly add the flour and salt. At first, it’s going to look way too crumbly—don’t panic. Just keep stirring (or kneading gently with your hands), and it’ll come together like magic.
Now, shape the dough. You can roll it into little 1-inch balls and flatten them gently, or roll the whole thing out to about ½ inch thick and use cookie cutters. We’ve done hearts, stars, and once… dinosaurs (our kid’s idea, obviously).
Place the cookies on your lined baking sheet, giving them just a little space. These don’t spread much, so no need to be overly cautious.
Bake for 12 to 14 minutes, just until the edges start to turn golden. Not the tops—they should stay pale and buttery-looking. (If they’re brown all over, it’s too late… but they’ll still taste good, just sayin’.)
Let them cool on the pan for 5 minutes, then move them to a wire rack to cool completely. And yes, you have to wait before dipping them in chocolate—otherwise it gets messy in all the wrong ways.
Meanwhile, melt the chocolate. Toss the chopped chocolate (and a teaspoon of coconut oil, if you’re feeling fancy) into a microwave-safe bowl. Microwave in short bursts—like 20 seconds—stirring each time until it’s smooth and glossy.
Dip half of each cooled cookie into the chocolate. Let the excess drip off (we just hold it for a sec and give it a little wiggle), then place the cookies on wax or parchment paper to set.
If patience isn’t your thing (SAME), pop the tray in the fridge for 10–15 minutes to help the chocolate firm up faster.
Once the chocolate is set, go ahead and grab one. Trust us, you’re going to love EVERY BITE.
Tips & Storage
Use real butter. We know, we know—margarine is in the fridge right now. But trust us, real butter is non-negotiable here.
It gives that perfect crumbly texture and rich flavor shortbread is known for. It’s the whole point, honestly.
Chill if needed. If your dough feels super soft or it’s a warm day in your kitchen (looking at you, summer bakers), just pop it in the fridge for 10–15 minutes before shaping. It makes rolling and cutting way easier.
Go wild with shapes. Classic rounds, stars, hearts, tiny bears… we’ve seen it all. These cookies hold their shape beautifully, so it’s a fun one to make with kids (even if they insist on T. rex cookies covered in sprinkles… not speaking from experience or anything).
Want extra flair? Sprinkle the wet chocolate with flaky sea salt, chopped nuts, crushed candy canes, or festive sprinkles before it sets. Instant Pinterest vibes.
Make ahead magic. The dough can be made up to 3 days in advance and kept in the fridge, wrapped tightly. You can also freeze the dough or baked cookies—just thaw before baking or serving.
How to store them: Once baked and dipped, store the cookies in an airtight container at room temp for up to a week. That said… they rarely last more than 48 hours in our house.
Chocolate-Dipped Shortbread Cookies
Ingredients
For the shortbread cookies:
- 1 cup 2 sticks unsalted butter, room temperature
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
For dipping:
- 6 oz semi-sweet or dark chocolate chopped or chips
- 1 teaspoon coconut oil optional, for smoother melting
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and powdered sugar until light and fluffy, about 2 minutes.
- Mix in the vanilla extract until fully combined.
- Gradually add the flour and salt, stirring until a soft dough forms. The dough may appear crumbly at first—just keep mixing and it will come together.
- Roll the dough into 1-inch balls and gently flatten them, or roll out the dough to ½ inch thick and cut into shapes using cookie cutters.
- Place the cookies on the prepared baking sheet, spacing them slightly apart.
- Bake for 12 to 14 minutes, or until the edges are just beginning to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, melt the chopped chocolate and optional coconut oil in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth and glossy.
- Dip half of each cooled cookie into the melted chocolate and let any excess drip off.
- Place the dipped cookies on parchment or wax paper and let the chocolate set. You can refrigerate them briefly to speed this up.
- Once the chocolate is firm, serve and enjoy. Store in an airtight container at room temperature for up to one week.
Notes
- Use real butter. Margarine or butter substitutes won’t give you the same crumbly, rich texture.
- Dough too soft? Pop it in the fridge for 10–15 minutes before shaping or rolling.
- Want to dress them up? Add flaky sea salt, festive sprinkles, or chopped nuts to the chocolate before it sets.
- Make-ahead friendly. You can store the dough in the fridge for up to 3 days, or freeze baked cookies and thaw as needed.
- Storage: Keep cookies in an airtight container at room temperature for up to 1 week. They also freeze well for up to 2 months.