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Writer's pictureFrancesca Loomis

Copy Cat Chocolate Dipped Shortbread Cookies

Updated: Jan 24, 2020


Were you late to getting to Trader Joe's to pick up the best thing to hit their shelves - Dark Chocolate Stars? Fear not, because I have the recipe for you to make these cookies at home and they're JUST as good, if not better (in my opinion).

Shortbread cookies are EASY. They're just 4 ingredients and require very little skill to make. While I used a star cookie cutter below, you can really use any shape, but I recommend a shape that does not have intricate details as these may not be very clearly defined after you dip them in chocolate.

Ingredients:

1 cup salted butter, at room temp

1/2 cup powdered sugar

1 tsp vanilla

2 cups flour

1/2-1 cup melting chocolate*

Nonpareils (optional)

*I like Ghirardelli Dark Melting Wafers, which are specifically for candy making and dipping (red, 10oz bag). I can occasionally find them at my local grocery store in the baking section, but I've also had luck at Target. You can also find them on Amazon if you have time to wait for them to arrive. I have used regular chocolate for dipping, but it was really difficult to keep the chocolate from hardening after I melted it... it was more work than it was worth so I highly recommend getting melting wafers versus other types of chocolate.

Directions:

In a large bowl, cream together butter and powdered sugar for 3 minutes. Add vanilla and mix until combined. Slowly add flour, 1 cup at a time, until well combined. Form a ball with the dough on a lightly dusted (with powdered sugar) counter top and wrap the dough plastic wrap. Chill for at least 30 minutes.

Preheat oven to 350 and line a baking sheet with parchment paper or oven-proof silicone mat (this is a great investment if you do not yet have one, check them out on Amazon). Prep a clean surface by dusting it with powdered sugar. Remove the dough from the fridge and cup the dough in half, putting 1/2 of it back in the fridge until you're ready to use it. Roll out the dough to 1/4" thick and press out your shapes. Transfer to your baking sheet. Cookies will not expand so they can be placed close together. Bake cookies for 8-10 minutes or until just lightly golden brown. Allow cookies to cool completely on a cooling rack before dipping in chocolate. This recipe makes over 40 small sized cookies depending on the shape you use. I've used anything from gingerbread men, to pineapples (check out my Instagram for photos!).

Once your cookies are cooled, you're ready to dip. Prep a baking sheet with wax or parchment paper. Melt chocolate according to package instructions - I prefer the microwave method, it's just easier. Dip each cooking into the chocolate and place them back on a baking sheet. Sprinkle with nonpareils, then refridgerate. Cookies are ready once the chocolate hardens.

Recipe from Persnickety Plates.

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