How to Make the Perfect Chocolate Dipped Shortbread Cookies at Home
These chocolate-dipped shortbread cookies are the perfect homemade treat: buttery, melt-in-your-mouth, and perfectly balanced between sweet and salty. A hint of brown sugar adds a warm caramel flavor, and a dip in smooth chocolate makes them simple yet classy. They’re great for holiday cookie exchanges, thoughtful gifts, or home snacks. The best part? You can customize them with sprinkles or extra chocolate drizzle for any season or celebration. It’s one of those Christmas cookie recipes you must add to your baking list!

Chocolate Covered Shortbread Cookies
Equipment
- Rolling Pin
- Electric Mixer
- Microwave safe bowl
- 2 Rimmed baking sheets
- Wire rack
Ingredients
- 1 cup salted butter (at room temperature)
- ½ cup brown sugar (packed)
- 2 to 2¼ cups all purpose flour
- 1 cup semisweet chocolate chips
- 2 teaspoons vegetable shortening
- sprinkles (optional)
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Instructions
- Prep the baking sheets. Preheat your oven to 325°F. Position oven racks in the upper-middle and lower-middle sections. Then, line two rimmed baking sheets with parchment paper.
- Make the dough. Using an electric mixer on medium speed, cream the room-temperature butter and packed brown sugar until the mixture is light and fluffy (about 2–3 minutes). Then, slowly add 2 cups of flour, mixing at low speed until combined. The dough will look crumbly—avoid adding any liquid at this stage. Next, transfer the dough onto a floured surface. Knead in the remaining ¼ cup of flour by hand until the dough holds together.
- Roll out and cut. Roll the dough to a ½-inch thickness on the floured surface. If the dough sticks, lightly dust the rolling pin with flour. Then, cut the dough into roughly 3 inches-long and 1-inch-wide rectangles. Place the cut pieces onto the prepared baking sheets, leaving at least 1 inch of space between each cookie.
- Bake and cool. Bake for 20 minutes until the cookies are set, and the edges are lightly golden. Allow the cookies to cool completely on a wire rack before moving to the chocolate-dipping step.
- Dip and decorate. In a microwave-safe bowl, combine the chocolate chips and shortening. Then, stirring halfway through, melt in the microwave on LOW power for about 45 seconds. If needed, microwave in 10-second intervals until fully melted and smooth. Dip one end of each cooled cookie into the melted chocolate. Place the dipped cookies on wax or parchment paper to set. While the chocolate is still melted, add sprinkles to the dipped ends if desired. If the chocolate hardens before you finish, reheat it briefly in the microwave.
Notes
There’s nothing like a buttery shortbread cookie dipped in smooth chocolate to make my day feel a bit special. I love making these cookies because they look great on any dessert table and are easy to whip up at home. Rich brown sugar adds a nice caramel flavor and a crunchy, melt-in-your-mouth texture; they’re perfect for everything from holiday trays and gift boxes to a cozy snack with a hot cup of coffee or tea. The best part? I can make them my own – I like to sprinkle on sea salt for a grown-up touch, add festive sprinkles for the holidays, or drizzle some white chocolate for a little extra sweetness.
If you love simple, homemade treats, check out my cookies and bars recipes for ideas on what to bake next.

I hope it brings you as much joy as it does for me. You can also try my candy cane shortbread cookies, which bring a holiday flair with a touch of peppermint, perfect for the season!
Key Ingredients and Tools
Some important ingredients and tools can help you make the best shortbread cookies.

- Salted butter: Salted butter in the dough adds a well-rounded flavor with a touch of salt to balance the sweetness. If you only have unsalted butter, add a pinch of salt to the recipe.
- Brown sugar: This gives the shortbread a nice caramel flavor, making the texture slightly softer than regular white sugar. Pack it into the measuring cup to get the right sweetness and consistency. You can also replace brown sugar with white sugar, but remember that it lacks some caramel flavor.
- Quality chocolate chips: Since chocolate is a key flavor, using good-quality chocolate improves the taste and texture. Look for brands with a high cocoa content for a richer, smoother finish. You can switch semisweet chocolate chips for dark or milk chocolate chips to change the flavor.
- Vegetable shortening: Shortening the melted chocolate helps get a smooth, shiny finish and prevents it from getting too hard. You can find shortening in the baking aisle or use coconut oil for a similar result in the melted chocolate.
- Parchment paper: This is a must-have for baking and placing the dipped cookies so they don’t stick. It also makes cleanup easy so you won’t have chocolate messes on your counters.
These ingredients and tools can help your cookies look and taste like they came from a bakery, all without much extra work.
Troubleshooting and Help
Yes, shortbread dough can look a bit dry and crumbly! Gently press and knead it together; it’ll come together as you roll it out. Resist adding liquid; this texture gives shortbread its signature, melt-in-your-mouth feel.
Absolutely! Dark, milk, or white chocolate all work well. Remember that darker chocolate will be less sweet, while milk chocolate will add more sweetness to the cookies.
If you’re in a rush or it’s warm in your kitchen, place the dipped cookies in the fridge for 10–15 minutes to help the chocolate harden quickly. Just make sure the cookies are on a flat surface to keep them looking neat.
You can make the dough by hand! It just takes a little more elbow grease to cream the butter and sugar until they’re light and fluffy, but it works just as well without a mixer.
Lightly dust both your rolling pin and the surface with flour. If it still sticks, try rolling the dough between two sheets of parchment paper for an easier, mess-free option.
Absolutely! A teaspoon of vanilla extract or a few drops of almond extract can add a lovely flavor. Keep it light so the brown sugar and buttery flavor still shine through.
Yes, but adding shortening (or coconut oil) helps smooth the chocolate and gives it a glossy finish. If you skip it, the chocolate may harden faster and have a thicker texture, but it’ll still taste delicious!
Yes! You can bake the cookies a day or two in advance, then dip them in chocolate closer to when you’re serving. They’ll keep well for a few days in an airtight container at room temperature. Try my Halloween shortbread cookies for a fun seasonal twist, a festive and easy version perfect for spooky celebrations!
These cookies are a simple yet classy treat for any occasion. Whether you’re sharing them with friends, including them in a holiday spread, or enjoying them with coffee, these cookies will become your family’s favorite. The best part? They’re easy to customize with some festive toppings or an extra drizzle of chocolate, making them as enjoyable to decorate as they are to eat. Bake a batch for yourself or gift them to friends and family—they’re sure to bring joy to anyone’s day.


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.