Chocolate Dipped Shortbread Cookies are the perfect marriage of classic flavors and stunning presentation! These melt-in-your-mouth shortbread bars are dipped in a luxurious dark chocolate coating, creating a delightful textural and flavor contrast in every bite.
Embrace the extraordinary with these stunning shortbread cookie bars!
Why You'll Love This Dessert
Each cookie features a base of buttery shortbread, dipped in a luxurious dark chocolate coating that cascades down one side like a chocolate waterfall. They're impressive enough to grace a party platter but simple enough for a casual afternoon snack.
- Easy to Make: This recipe comes together quickly and easily, requiring minimal effort for maximum flavor payoff.
- Rich and Buttery: The shortbread base is incredibly rich and buttery, melting in your mouth with every bite.
- Elegant Presentation: The chocolate dip adds a touch of sophistication that makes these bars perfect for any occasion, from a casual potluck to a fancy gathering.
Ingredients You'll Need
Get ready to bake up a batch of these delightful treats and experience the magic of buttery shortbread and rich chocolate in every single bite!
- Butter, softened
- Powdered sugar
- Salt
- Vanilla extract
- All-purpose flour
- Chocolate - Finely-chopped chocolate (for the chocolate dip)
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Chocolate Dipped Shortbread Cookies
This shortbread cookie recipe is incredibly easy, making it a great choice for baking beginners and experienced bakers alike. It's a simple mix, roll, cut, and bake cookie recipe!
- Make the dough and chill: Us a electric hand mixer or a stand mixer to mix the dough. Shape the dough into a disk and wrap in plastic wrap. Chill for at least three hours.
- Bake the shortbread cookies: Roll the dough into a rectangle and cut cookies into narrow rectangles. Place the cookies onto a lined baking sheet and bake.
- Cool and dip: When the cookies finish baking, cool them completely on a cooling rack. Melt the chocolate in the microwave or over a double boiler. Dip the cookies and place each one on a cooling rack until the chocolate sets.
Substitutions and Variations
Get creative and personalize your Chocolate Dipped Shortbread Bars with these fun substitutions and variations:
- Dip half of the bar in dark chocolate and the other half in white chocolate, then decorate with dried cranberries or chopped nuts for a delightful sweet and tart contrast.
- Add a pinch of ground cinnamon or nutmeg to the shortbread dough for a warm and festive twist.
- Crush some pretzels and sprinkle them over the dipped bars before the chocolate sets for a salty-sweet flavor explosion.
Tips for Success
Here are a few tips for making chocolate dipped shortbread cookies:
- Use Cold Butter: Cold butter is essential for achieving the crumbly texture of shortbread.
- Don't Overmix: Overmixing the dough can lead to tough bars. Mix just until the ingredients are combined.
- Press the Dough Evenly: Press the dough evenly into the baking pan to ensure uniform baking.
- Let the Chocolate Set Completely: Allow the chocolate coating to set completely before cutting and serving the bars for clean and beautiful slices.
Serving Suggestions
Enjoy Chocolate Dipped Shortbread Bars alongside a cup of coffee or tea for a delightful afternoon pick-me-up. Serve them as part of a dessert platter for a crowd-pleasing sweet treat.
They're also perfect to package them up in a beautiful box or tin for a thoughtful homemade gift.
Related Recipes
- Easy Chocolate Madeleines
- Raspberry Lamingtons
- Strawberry Crunch Cake
- Carrot Cake with Pineapple and Coconut
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making shortbread cookies.
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Storage and Reheating
Since these are chocolate dipped shortbread cookies, you will want to be sure to keep the finished cookies in a cool place to prevent the chocolate from getting too warm. If you temper the chocolate, they will stand up to warmer temperatures better.
- Store leftover Chocolate Dipped Shortbread Bars in an airtight container at room temperature for up to 3 days.
- You can also freeze them for up to 3 months. Wrap cooled bars individually in plastic wrap or place them in a single layer in a freezer-safe container.
- Thaw frozen bars overnight in the refrigerator before serving.
Frequently Asked Questions
The main difference between shortbread and sugar cookies lies in their texture and ingredients. Shortbread has a higher butter to flour ratio, resulting in a crumbly, melt-in-your-mouth texture, while sugar cookies are firmer due to more flour and often include leavening agents.
Absolutely! Shortbread is a very versatile base. Try mixing in finely chopped pecans, almonds, or walnut. Or, mini chocolate chips!
More Five Star Desserts
Chocolate Dipped Shortbread Bars
Ingredients
For the Shortbread Cookies
- 1 cup butter softened (2 sticks)
- 1 cup powdered sugar 113 grams
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups all purpose flour 240 grams
Chocolate Dip
- 7 ounces finely chopped chocolate
Instructions
- Beat the butter, powdered sugar, and salt in a mixing bowl. Add the vanilla extract and beat until well combined.
- Stir in the flour, then transfer the dough to the counter.
- Shape the dough into a disk and wrap it in plastic wrap. If it seems a little crumbly, push it together firmly. Chill for at least three hours.
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Roll the dough into an 8-inch by 9-inch rectangle. Cut cookies into rectangles 1-inch wide by 3-inches long. First, cut eight 1-inch strips that are 9 inches long, then cut the strips into 3-inch sections. See the photos for reference.
- Place the cookies on a baking sheet and bake 20 to 25 minutes or until the edges get light golden brown. Cool the cookies on a cooling rack.
- Melt the chocolate in a microwavable dish or over a double boiler.
- Dip the cookies in the chocolate and transfer them to a cooling rack until the chocolate hardens.
Notes
- It is normal for shortbread dough to seem a bit dry and crumbly. You may need to work it with your hands and push it together firmly. If you still have trouble getting it to come together, you can add a tablespoon of heavy cream or melted butter to the dough and work it in. If you measure your flour by weight, you shouldn't have any issues.
- You can store the dough in the fridge for up to 7 days or in the freezer for up to three months.
- Store the baked cookies in airtight containers for up to 5 days.
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