Please note this post contains affiliate links.
Milk Chocolate Dipped Shortbread cookies are buttery, soft, and perfect for the holiday season. They are so simple to make and decorate! You will love the flavor of the crumbly European style shortbread cookies, dipped in milk chocolate and sprinkled with flaky sea salt.
Few things bring me comfort and joy like a perfectly baked shortbread cookie. The crumbly moist texture. That buttery flavor. And when it is dipped in chocolate with a little sprinkle of flaky sea salt? Well, that’s just about the best I can hope for in a cookie.
The shortbread cookie is a timeless classic but when you turn it into a chocolate shortbread cookie by dipping it in milk chocolate… That’s the way to elevate the humble cookie to whole new heights.
This is the kind of cookie that’s perfect for Santa, while also being strong enough to stand up to shipping to your friends and family in cookie boxes!
Note: this is an updated version of the original post and recipe posted on December 11, 2013.
ingredients
flour. You will need all-purpose flour for this recipe. Make sure to spoon and level your flour to properly measure it.
sugar. Granulated sugar is all you will need for the recipe.
butter. Use unsalted butter and make sure that it is chilled! If you want to use salted butter, you can, but you should omit the salt called for in the recipe.
salt. Fine kosher salt is best for baking!
chocolate. I like to use milk chocolate, but you could also use dark chocolate or white chocolate to dip the cookies in. You can use chocolate chips, chocolate chunks, or even melting chips if you prefer.
this recipe’s must haves
To make the dough for this recipe, you will need a food processor. You will also need a set of measuring cups and measuring spoons.
Roll out the dough with a rolling pin. Use cookie cutters to cut out the dough.
here’s how to make milk chocolate dipped shortbread
make dough
Add ingredients for the dough to a food processor. Pulse until the mixture resembles fine crumbs. Process on low speed until the dough clumps together.
Remove the dough from the food processor and form into a thick disc. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour, up to 3 days.
roll & cut
Unwrap the dough and place on a lightly floured work surface and knead for a few minutes until the dough comes together. It should be smooth and pliable. If the dough feels dry, add 1 tsp of heavy cream to help out (this happens at altitude sometimes or in really dry climates).
Roll dough until about 1/2-inch thick. Cut out with a biscuit cutter or square cookie cutter. Re-roll any scraps and cut out cookies. Repeat until all the dough has been used.
bake
Place the cookies on lined baking sheets (silicone mats or parchment paper). Bake for about 20-25 minutes. The edges should JUST be turning golden. They will still feel soft to the touch. Remove from the oven and cool for at least 10 minutes on the baking sheets before removing to a wire rack to cool completely.
dip
Melt chocolate in a microwave safe bowl in the microwave for about 30 seconds. Stir and microwave in 15 second increments, stirring thoroughly in between, until melted.
Dip cookies in chocolate as desired. Sprinkle with flaky sea salt.
tips and tricks
melt chocolate without burning it. Either melt the chocolate in the microwave or in a double boiler. If you are using the microwave, make sure you are stirring thoroughly between each increment. You don’t want to overcook the chocolate in the microwave!
chill dough. I’m putting this in the post a few times because that’s how important this step is! Do not skip chilling the dough.
use your favorite chocolate. When choosing your chocolate, choose your favorite kind and brand. These cookies can also be dipped in dark chocolate or milk chocolate.
More tasty holiday cookies to bake: Christmas Shortbread Cookies | Chocolate Covered Oreos | Mini Chocolate Chip Cookies | Snowball Cookies | Lemon Shortbread Cookies
what is the secret to making good shortbread?
The first secret is to use real, high quality butter! The better the butter, the better your cookies will taste.
The second secret is to not overwork the dough. Don’t knead it too much as the dough will get too soft in your hands. Instead, knead a few times until the dough comes together, then get it in the refrigerator to chill.
The final secret is to chill the dough! This is what will help the dough keep its shape while baking and also make the texture perfect.
I don’t have a food processor. What do I do?
You can use a stand mixer instead! Make sure that you use it with a paddle attachment and scrape down the sides of the bowl with a spatula as necessary.
should you chill shortbread dough before baking?
Yes, you definitely need to chill the shortbread dough before baking. This is a crucial step to achieve the right cookie texture! Do not skip this step.
my shortbread spread out and burnt! what did I do wrong?
If your shortbread spread out, then the butter you were working with was too soft or you didn’t let the dough chill in the refrigerator for enough time. The butter being cold in the dough is key to it keeping its shape when it bakes.
when is shortbread done baking?
The cookies are done baking when the edges just start to turn golden brown. They will be a little soft, but they will continue to cook on the baking sheets as they rest.
do I have to use milk chocolate?
You do not have to use milk chocolate for dipping these cookies! Instead, you can use dark chocolate or white chocolate.
can I make the dough ahead of time?
Yes, this dough is super easy to make ahead of time! I personally like to roll out the cookie dough and cut out the cookies before storing them in the refrigerator or freezer to get the bulk of the work out of the way.
If you would like to refrigerate the cut out cookie dough, you can do so in an airtight container for up to 3 days before baking. Store the cookies in layers between parchment or wax paper.
If you are going to freeze them, place the cut out cookies on a baking sheet and freeze for 2 to 3 hours until solid. Add to a freezer bag and store for up to 3 months.
When you are ready to bake, simply bake from the refrigerator or from frozen. If you are baking from frozen, you will need to add a handful more minutes to the total baking time.
Need more inspiration for cookies? Check out my cookies recipe page!
What goes better with homemade shortbread dipped in chocolate than a glass of milk or homemade egg nog? You could even try a chilled glass of coquito (the Puerto Rican version of egg nog!).
You could also pair them with a warm mug of mulled apple cider, mulled wine, coffee, or tea.
If you are looking for a holiday meal to serve to your family and friends, here are some ideas to come before these cookies!
Homemade rigatoni al forno is cheesy, meaty, and oh-so delicious. Pair it with some crunchy air fryer garlic bread.
Instant pot short rib ragu is the easy way to enjoy flavorful ragu in very little time.
A classic herb crusted rack of lamb is always a crowd pleaser and it goes with all of your favorite side dishes!
Want more shortbread in your life? Try these buttery and sweet raspberry thumbprint cookies!
how to store
Store. Store in an airtight container at room temperature for up to one week. You can also store them in the refrigerator, as some like their shortbread cookies chilled.
The dough can also be made ahead of time and chilled for up to 3 days before baking.
more holiday dessert recipes
If you need a festive treat to liven up your cookie box, these chocolate dipped candied orange slices are simple and delicious.
With just four ingredients, Baileys fudge is a lovely last-minute treat.
If you love pecan pie and cheesecake, you are going to adore a slice of pecan pie cheesecake!
These triple chocolate brownies are the perfect fudgy and rich chocolate dessert!
Finally, if you make this milk chocolate dipped shortbread cookie recipe, please be sure to give this recipe a rating and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
milk chocolate dipped shortbread
ingredients
- 2 1/2 cups all-purpose flour
- 2/3 cup granulated white sugar
- 1 cup unsalted butter chilled and cut up into chunks
- 1/4 tsp salt
- 4 oz milk chocolate chips
- Flaky sea salt
instructions
- Preheat oven to 325˚F. Line two baking sheets with silicone mats or parchment paper.
- Add flour, sugar, butter, and salt to the bowl of a food processor. Pulse until the mixture resembles fine crumbs. Process on low speed until the mixture clumps together.
- Remove dough from the processor and knead on a lightly floured surface until the dough is smooth, approximately 3 minutes. If the dough is too dry, you can add a dash of heavy cream (I need this at higher altitudes or drier climates generally). Form dough into a disc and wrap in plastic wrap tightly. Chill for 1 hour in the refrigerator, up to 3 days.
- Roll out the dough until it is 1/2" thick. Use a 1 1/2" round cutter to cut out disks of the dough. Press together the scraps and re-roll/cut.
- Bake for 20 to 25 minutes, until the edges are just turning golden brown. Allow to cool completely.
- Melt the milk chocolate chips over low heat in a microwave safe bowl in the microwave for 30 seconds. Stir well, then microwave in 15 second increments, stirring in between, until chocolate is melted. Dip each cookie either halfway or completely into melted chocolate, depending on your preference. Place on parchment paper lined baking trays to set. Sprinkle the chocolate with flaky sea salt, if desired.
Yay! I am so happy to see the recipe because these were fabulous! I could have eaten them all in one day but I ate a few each day so that I could savor them. They really are the perfect cookie because who wouldn’t love shortbread dipped in chocolate with sprinkles. Thank you so much, Meghan!
I am so glad you liked them!! Happy holidays! 🙂
Love the simplicity of the recipe – and the cookies look so good!
I made Soft-Baked Gingersnap Molasses Cookies, 3 Ways for my Cookie Swap recipe. First timer, but I can’t wait to do it again next year. Happy baking!
Thanks Harvey! I am already looking forward to next year’s swap too 🙂 Your molasses cookies look so yummy, I think I am going to make them for our office holiday party this week!
These cookies were SO so good! They boys and I ate them all in one day. Don’t judge. 🙂 Thanks for such a great recipe!
Haha I am so glad you liked them! 🙂