These chocolate dipped shortbread cookies are buttery, crumbly, and lightly sweet with a rich layer of melted chocolate to make them extra special. They are simple to prepare, elegant on the plate, and perfect for holidays, gifting, or just enjoying with a warm cup of coffee or tea.

Why You’ll Love This Recipe

I love that this recipe only requires a handful of pantry staples but delivers bakery-quality cookies. The buttery shortbread has just the right amount of crispness while still melting in my mouth, and the chocolate dip adds a touch of indulgence without making them overly sweet. I also appreciate that these cookies look fancy but are actually straightforward to make. They store well, travel well, and always impress when I bring them to gatherings or wrap them up for gifts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter, softened
granulated sugar
vanilla extract
all-purpose flour
salt
chocolate (milk or dark, chopped into small pieces for easy melting)

Directions

I start by creaming the butter and sugar together until smooth, then I add in the vanilla.
I mix in the flour and salt until the dough is crumbly, then press it together with my hands to form a ball.
I wrap the dough and refrigerate it for about 1 hour.
After chilling, I shape the dough into a rectangle and slice it into ½-inch thick cookies.
I place the cookies on a lined baking sheet, spaced about 2 inches apart, and bake at 350°F for 20 minutes until the edges are golden.
Once baked, I let the cookies cool completely on a wire rack.
I melt the chopped chocolate in a saucepan over low heat, stirring constantly until smooth.
I dip each cooled cookie halfway into the chocolate, place them on wax paper, and refrigerate for about 20 minutes until the chocolate sets.

Servings and timing

This recipe makes about 12 cookies.

Prep time: 10 minutes
Chill time: 1 hour
Bake time: 20–25 minutes
Cooling and chocolate setting: 45 minutes
Total time: about 2 hours 15 minutes

Variations

I like to switch things up by dipping them in dark chocolate and sprinkling a pinch of flaky sea salt on top for a gourmet touch. Sometimes I drizzle white chocolate over the hardened coating for a decorative finish. For a festive holiday version, I add crushed peppermint candies or colorful sprinkles to the chocolate before it sets.

storage/reheating

I store these cookies in an airtight container at room temperature for 2–3 days. If I want them to last longer, I refrigerate them for up to a week or freeze them for up to 2 months. To enjoy them again, I let them sit at room temperature until the chocolate softens slightly.

FAQs

Can I use chocolate chips instead of chopped chocolate?

I find that chocolate chips don’t melt as smoothly because they contain stabilizers. For the best results, I stick with baking chocolate or good-quality chocolate bars.

Do I really need to refrigerate the dough?

Yes, chilling the dough helps keep the cookies from spreading too much. When I skip this step, the cookies turn out flatter and lose their shape.

Can I use cookie cutters instead of slicing rectangles?

Absolutely! I like rolling out the dough between two sheets of parchment and cutting out shapes. Just keep in mind that thinner cookies may bake faster.

How do I keep the chocolate from burning while melting?

I always chop the chocolate into small, even pieces and melt it slowly over low heat while stirring constantly. A double boiler also works great if I want extra control.

Can I make these ahead for gifting?

Yes! I often bake and dip them the day before, let the chocolate harden completely, then pack them in tins or gift boxes lined with parchment paper.

Conclusion

These chocolate dipped shortbread cookies are one of my favorite simple yet elegant bakes. They are buttery, crisp, and melt-in-your-mouth delicious with just the right amount of chocolate. Whether I’m baking for myself, my family, or for a special occasion, they never disappoint. Once I learned how easy they were, they quickly became a go-to recipe in my holiday and everyday baking rotation.