5 Ingredient Easy Shortbread Cookie With Chocolate Recipe

this idea

A friend of mine found 101 Secrets A Cool Mom Knows at a yard sale, and decided I needed it. 😉

It actually is a fun book! It’s filled with all sorts of Pinterest like content – all hidden in an old fashioned book with no pictures. ;P

I was inspired by the recipe for shortbread cookies that was in it. Shortbread cookies are probably the most basic cookie you can make, so that even when cupboards are not flourishing with goodies, moms can still usually manage to put together flour, sugar, and butter and make up a batch of these as an “emergency” sweet treat. Plus this version, there is an added bonus that they are shortbread cookies dipped in chocolate!

The recipe I’m sharing with you today would be considered a butter cookie since it uses only butter. But some shortbread cookie recipes contain a blend of butter and vegetable shortening or just use shortening. The shortening makes them firmer and crispier. Butter cookies are more likely to melt in your mouth.

• 2 cups sifted flour
• 1 cup room temperature salted butter
• ½ cup white sugar
• 2 cups dark melting chocolate (I got in the bulk section of my grocery store)
• candy sprinkles for decoration

1. Preheat over to 325 degrees.

2. In a large bowl, beat butter until it begins to turn lighter yellow. Add sugar, and cream together until well combined.

3. Half a cup at a time, add the sifted flour to the creamed butter and sugar.

4. After all of the flour is mixed in, the dough will be crumbly.

5. Put the mixture in an un-greased 8×8 glass baking dish.

6. Press the mixture down into the pan. I mostly used my fingers to even it out, but you can also use a metal spatula to help you make it even.

7. Using a skewer, score the top of the pressed dough to make 16 servings, then poke one row of holes down each scored bar. Make sure you poke straight through the dough and hit the bottom of the pan for each hole.

(This is where I let my 6 year old daughter help out – she loved making the holes!!) You could make 8 squares instead and personalize your cookies using a cookie stamp. Read more about that here.

8. Bake the cookies for 30 minutes at 325º or until slightly golden brown.

9. After the cookies are done baking and cooling, melt your chocolate in a glass bowl in 30 second increments in the microwave – stirring between each interval.

10. When the chocolate is melted, and the cookies have cooled a bit, dip half of the cookie in the chocolate until well covered, and place on a wax paper covered cookie sheet. Sprinkle with decorations and let harden.

11. These shortbread cookies go great with a cup of coffee or tea!

If you are planning on bringing these to an event, I recommend making a double batch (even if you don’t need that many cookies.) I did have a few break on me while I was dipping them in the chocolate. If you want a firmer cookie, then use half a cup of butter and half a cup of vegetable shortening.

None of my family minded because they got a nice serving size of broken pieces to sample – but if you are depending on a certain amount – I’d make 2 batches for sure!

Instead of sprinkles, you can also add crushed peppermint candy, crushed nuts, or crushed pretzels to the melted chocolate before it hardens. Make a variety to bring to a party!

Did you try this chocolate dipped shortbread cookie recipe? If so, be sure to leave a comment telling us how they turned out and if you decorated yours differently!

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