Chocolate Shortbread Cookies

I admire shortbread cookies for their creative potential. This is something I came up with yesterday. They are easy to make and satisfy the sweet tooth nicely. This recipe is very similar to my earlier post on shortbread cookies with raspberry preserves; YUMM!

Ingredients for Chocolate Shortbread Cookies:

1 3/4 cups all-purpose flour *measured correctly
1/2 cup granulated sugar
1 1/2 sticks (12 tbsp) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
Pinch of salt
1 cup semi-sweet chocolate chips

How to Make Shortbread Cookies with Raspberry Preserves:

Preheat Oven to 350˚ F.

1. In the bowl of an electric mixer with the paddle attachment, cream together the butter and sugar until they are combined. Scrape down the bowl as necessary. Add the vanilla.
(You can use a hand mixer or a wooden spoon for this).

2. In a separate bowl, mix together flour and salt and add it to the sugar/butter mixture. Mix on low speed until the dough starts to come together.

(If using a hand mixer, you will have to mix in the flour and salt by hand or using a wooden spoon).

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3. Place dough on a lightly floured surface and shape into a disk. Wrap in plastic and refrigerate about 30 minutes.

4. Use 1/2 of the dough at a time, keeping the second half refrigerated. On a floured surface, roll the dough out about 1/8” thick.

5. Use cookie cutters to stamp out your cookies. Have a sharp spatula or food scraper on hand to pick up the cookies easier.

6. Place all cookies on an ungreased baking sheet and bake for 12 to 15 minutes, or until the edges begin to brown.

7. Let cookies cool to room temperature, or you can refrigerate them.

8. Melt 1 cup semi-sweet chocolate chips in the microwave or stovetop according to package instructions.

9. Use a butter knife to cover half of each cookie top with chocolate. Refrigerate them at least 30 minutes, or until the chocolate hardens. Once the chocolate hardens, you can stack them in tupperware and refrigerate for a few days.

Notes: You can add some ground nuts to the batter and have what are called “linzer” cookies.

Chocolate Shortbread Cookies

5 from 2 votes
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes
I admire shortbread cookies for their creative potential. This is something I came up with yesterday. They are easy to make and satisfy the sweet tooth nicely. This recipe is very similar to my earlier post on shortbread cookies with raspberry preserves ; YUMM! Cost to Make: $2 to $3 Servings: Makes about 35 individual cookies
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $2-$3
Servings: 35 cookies

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 sticks 12 tbsp unsalted butter, at room temperature
  • 1/2 tsp pure vanilla extract
  • 1 Pinch of salt
  • 1 cup semi-sweet chocolate chips

Instructions

Preheat Oven to 350°F.

  1. In the bowl of an electric mixer with the paddle attachment, cream together the butter and sugar until they are combined. Scrape down the bowl as necessary. Add the vanilla.
  2. In a separate bowl, mix together flour and salt and add it to the sugar/butter mixture. Mix on low speed until the dough starts to come together.
  3. Place dough on a lightly floured surface and shape into a disk. Wrap in plastic and refrigerate about 30 minutes.
  4. Use 1/2 of the dough at a time, keeping the second half refrigerated. On a floured surface, roll the dough out about 1/8” thick.
  5. Use cookie cutters to stamp out your cookies. Have a sharp spatula or food scraper on hand to pick up the cookies easier.
  6. Place all cookies on an ungreased baking sheet and bake for 12 to 15 minutes, or until the edges begin to brown.
  7. Let cookies cool to room temperature, or you can refrigerate them.
  8. Melt 1 cup semi-sweet chocolate chips in the microwave or stove top according to package instructions.
  9. Use a butter knife to cover half of each cookie top with chocolate. Refrigerate them at least 30 minutes, or until the chocolate hardens. Once the chocolate hardens, you can stack them in Tupperware and refrigerate for a few days.

Recipe Notes

You can add some ground nuts to the batter and have what are called “linzer” cookies.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Elena
    November 7, 2018

    Dear Natasha, I love this recipe and how the cookies turned out. The only thing I encountered – the dough, when I was working with it, still unbaked, was crumbly and difficult to work with, I sometimes was not able to transfer cookies to the sheet they were breaking. I know something is wrong on my side, not with the recipe for sure! What can you think of I potentially did wrong? Too little flour? The best part of it is that the actual cookies came out heavenly and not crumbly at all)) looking forward to making these for Christmas! Reply

    • Natashas Kitchen
      November 7, 2018

      Hi Elena! I would recommend check out post on measuring tips. Sounds like it may have been to much of the draw ingredients. Was anything adjusted in the recipe? Reply

      • Elena
        November 12, 2018

        I tried to follow precisely, but it is true that I probably did not measure flour correctly. Thank you so much for your link to measuring tips!!! Reply

        • Natashas Kitchen
          November 12, 2018

          You’re welcome! Reply

  • Julie S
    December 23, 2016

    These look very good, Natasha! I wanna make them for Christmas, for tomorrow. Can I make them and have different shapes like a christmas tree, etc, and put icing on them? Reply

    • Natasha
      natashaskitchen
      December 23, 2016

      Julie, these cookies will work great with different shapes. Merry Christmas to you and your family! 😬 Reply

  • Patrícia
    January 3, 2015

    Soooooo GOOOD *¬* I made some with cashew nuts!!
    Where I live, butter is really expensive and looks like the texture and taste are also different, so I use margarine ^^ Reply

    • Natasha
      natashaskitchen
      January 3, 2015

      Thank you for a great review Patricia, I’m glad that you made them work with what you had available :). Reply

  • Minty
    December 7, 2013

    Can i just make these cookies without the chocolate? Will it still taste good or plain? Reply

  • alana
    April 19, 2013

    Making these today with my kiddos:) Yup:) Reply

    • Natasha
      natashaskitchen
      April 19, 2013

      Let me know what you think of the cookies! 🙂 Reply

  • Paramitha Nasimova
    April 18, 2012

    Hi Natasha! Long time I didn’t bake any, but I turned out make this cookie again today and make lil different by adding up 2tbsp of cocoa powder + pinch of cinnamon to the recipe. I don’t use chocolate to cover them, but icing sugar 🙂 Hope you like to what I’ve done to ur recipe :p Reply

  • Paramitha Nasimova
    January 14, 2012

    I’ve made this cookie today, was dedicated to my son and he really loves it! Thanks for the recipe. I really like ur food blog, will try your recipes one by one 🙂 Reply

  • Anna
    July 12, 2011

    Hey I have a question, I made these and although my family loved them I found them way too crunchy and thin. Are they supposed to be crunchy?
    Also, I made them as thick as they are supposed to be but they turned out way too thin. Is there anything I’m doing wrong or is this how they’re supposed to be? Thanks! These were REALLY good though! Reply

    • Natasha
      July 12, 2011

      You can roll them out thicker – they aren’t supposed to be a soft cookie, but I wouldn’t really say its supposed to be crunch either. All ovens are a little different. If your cookies turned out too crunch, just reduce the cooking time by a few minutes and see how they work out that way. Your oven may just bake them faster. Glad you liked them anyway 🙂 Reply

  • anna
    June 19, 2011

    sooo gonna make these soon! they look delicious and I have 5 siblings so they will most likely gobble them up before the chocolate finishes drying! Reply

  • Kya Ora
    November 15, 2010

    Yum, I plan on making these soon, I’ve even got the star-shaped cutters for the job.
    Thank you Natasha. Reply

  • Clar
    November 11, 2010

    This is a variation of my favorite sugar drop cookies that I make every time my grandson comes over. We have dinosaur, Easter and Christmas shapes and we just love cutting out cookies and even making our own shapes. The chocolate and peppermint are excellent ideas for Christmas and I will add it to my list to bake. Reply

  • janemaynard
    November 11, 2010

    hi there! just wanted to let you know we featured this post on the FoodPress.com homepage today under “Today’s Specials” – chocolate AND shortbread together? heaven! thanks, have a great day! jane Reply

  • Margo
    November 11, 2010

    These do look like Christmas )) I can see them dipped in chocolate, and then dipped in finely crushed peppermint sticks… I think I am in the mood to bake cookies now! Reply

  • Natalia K
    October 12, 2010

    These look yummy–they’d be a good addition to a Christmas cookie platter (I’ve already got Christmas on the mind :). Reply

    • Natasha
      October 12, 2010

      Everything is centered around Christmas for me. I’m always saying, “I can’t believe there’s only 3 months till Christmas…” Its my favorite holiday! Reply

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