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Simple Chocolate Dipped Cookies are literally melt-in-your-mouth delicious! With only 3 ingredients, they’re perfect any time of the year.

Chocolate Dipped Cookies are a tasty treat using a best-loved shortbread cookie. We love dipping things in chocolate – Chocolate Dipped Strawberries, Chocolate Covered Pretzels, Chocolate Covered Oreos, and Chocolate Covered Cherries are some of our other favorites!

Several chocolate dipped cookies topped with coarse sugar on a cooling rack.

chocolate dipped shortbread cookies

These 3 ingredient cookies are a variation of a Shortbread Cookie and are also known as Butter Cookies or Simple Sugar Cookies

You can use a package of store-bought Shortbread Cookies to dip in chocolate, but this recipe is so simple to make that you’ll find yourself whipping up a batch more often than not.

These Chocolate Dipped Cookies require few ingredients and are so simple! To make, merely roll the dough, chill, slice with a pizza cutter, and bake.

Decorate these to celebrate your favorite holiday, or keep it simple and enjoy them all year long!

Ingredients for chocolate dipped cookies on the counter.

how to dip cookies in chocolate

DOUGH. Beat butter until soft and creamy. Add powdered sugar and beat until smooth. Stir in flour until the mixture is well combined; press dough together until it forms a ball.

ROLL + SHAPE. Flatten the dough and place it in a gallon-sized Ziploc bag. Close the bag tightly. Using a rolling pin, roll the dough ยผ” thick inside the bag. It will form a perfect square inside the bag!

Carefully cut away the sides of the bag. Use a knife or pizza cutter to cut the dough into rectangular shapes.

CHILL. Place cookies on ungreased cookie sheets about an inch apart. Place pans in the refrigerator.

BAKE. While the cookies are chilling, preheat the oven to 350ยฐF. Bake cookies for 15-18 minutes or until the bottom edges are barely turning light brown.

Let cookies cool on the pan for a few minutes, then remove to cooling racks.

CHOCOLATE. Melt chocolate according to package directions.

DECORATE. Dip half the cookie into the chocolate, shake off excess, and place on parchment paper to set. Add sprinkles or coarse sugar right after dipping, if desired.

Let dry all the way before eating or gifting.

Mixing the batter for chocolate dipped cookies in a bowl.

Recipe Tips

Alternative shapes. Shortbread Cookies keep their shape when baking. If made too thick or too thin, they will stay that way and not cook properly. Circles or other shapes can be made instead of rectangles.

  • Circles. Roll the dough into a log, wrap it with plastic wrap and chill for at least 30 minutes. Unwrap the dough and use a knife to make ยผ-inch circular slices. 
  • Cookie cutters. Once the dough has chilled, cut away the Ziploc bag and use a shaped cookie cutter to stamp out the cookies. Re-roll the scraps to ยผ inch thick and chill while the shaped cookies are baking. Stamp out the shapes and bake the second batch.

Butter. If using unsalted butter, add a pinch of salt. Make sure the butter is softened at the beginning to thoroughly cream it together with the sugar.

Easy cleanup. Line the baking pan with a silicone mat or parchment paper. 

Flavor variations. Add a splash of lemon, almond, or vanilla extract for extra flavor.

Decorating variations. Add sugar sprinkles to the dipped chocolate, festive holiday sprinkles, or chopped nuts to your Chocolate Dipped Cookies. Be sure the chocolate is still warm otherwise the sprinkles will not stick.

Rolling and slicing chocolate dipped cookie batter in a ziploc bag.

Melting chocolate wafers

Follow the package instructions to melt your candy coating or melt it using one of these methods:

Microwave. This is a very quick way for melting wafers. I would recommend only heating enough chips to coat a few cookies at a time.

  • Microwave the candy wafers in 30-second increments. Stir after every 30 seconds. Repeat until smooth.

Stovetop. Place the melting candy in a small saucepan and heat over medium-low heat until smooth, stirring constantly. Remove from heat while dipping so the bottom of the candy doesnโ€™t burn.

Double boiler. This is a great way to heat a larger batch of coating because the coating can stay hot without fear of it being burned. If you do not have a double boiler make one using a saucepan and a metal bowl.

  • Add 2 inches of water to the saucepan and place the metal bowl on top of the saucepan.
  • Add the candy coating to the bowl and bring the water to a boil.
  • Once boiling, turn down the heat.
  • Stir until the coating is smooth.
Dipped and sugar coated shortbread cookies on a baking sheet.

Chocolate tips + Storing Tips

Candy coating alternative. I used a package of chocolate melting wafers, but you can also use almond bark or chocolate chips with a bit of coconut oil to smooth it out. The package will have instructions on how to melt it.

Seizing chocolate. Dark chocolate has a higher melting point than milk or white chocolate. Dark chocolate melts best between 90-96ยฐF but can withstand up to 115ยฐ. Milk and white chocolate melt best between 86-90ยฐ and can go as high as 110ยฐ.

If the chocolate is heated higher than it can withstand it will seize and burn. Also, keep all moisture and water from getting into the melted coating as it will cause it to seize.

Candy foot. Allow excess chocolate to drip off before placing the cookie on a piece of parchment or wax paper to set. The excess drip will pool around the base of the cookie creating a candy foot. If one forms, carefully slice it off with a sharp knife or break it off with your fingers.

Speed up setting. Depending on the humidity and temperature of your kitchen, it can take anywhere from 5-60 minutes for the coating to set. Speed it up by placing the dipped cookies in the refrigerator.

Sugar coated chocolate dipped cookies on a cooling rack.

How to store

STORE baked cookies. Cool the Chocolate Dipped Shortbread Cookies and store them in an airtight container at room temperature for 3-5 days or in the freezer for up to 3 months.

STORE cookie dough. Once the cookie dough is in the Ziploc and rolled out, it can keep in the fridge for 1-2 days before slicing and baking. Use a freeze Ziploc and freeze for up to 3 months.

For more Coated Cookies:

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5 from 10 votes

Chocolate Dipped Cookies Recipe

By: Lil’ Luna
Simple Chocolate Dipped Cookies are literally melt-in-your-mouth delicious! With only 3 ingredients, they're perfect any time of the year.
Servings: 16 cookies
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes

Ingredients 

Instructions 

  • Beat butter until soft and creamy. Add powdered sugar and beat until smooth.
  • Stir in flour until the mixture is well combined; press dough together until it forms a ball.
  • Flatten the dough and place it in a gallon-sized Ziploc bag. Close the bag tightly. Using a rolling pin, roll the dough ยผ" thick inside the bag. It will form a perfect square inside the bag!
  • Carefully cut away the sides of the bag. Use a knife or pizza cutter to cut the dough into rectangular shapes.
  • Place cookies on ungreased cookie sheets about an inch apart. Place pans in the refrigerator.
  • While the cookies are chilling, preheat the oven to 350ยฐF. Bake cookies for 15-18 minutes or until the bottom edges are barely turning light brown.
  • Let cookies cool on the pan for a few minutes, then remove to cooling racks.
  • Melt chocolate according to package directions.
  • Dip half the cookie into the chocolate, shake off the excess, and place them on parchment paper to set up. Add sprinkles or coarse sugar right after dipping, if desired.
  • Let dry all the way before eating or gifting.

Nutrition

Serving: 1cookie, Calories: 320kcal, Carbohydrates: 29g, Protein: 4g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 140mg, Potassium: 119mg, Fiber: 2g, Sugar: 8g, Vitamin A: 532IU, Calcium: 19mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

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5 from 10 votes (3 ratings without comment)

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Recipe Rating




8 Comments

  1. Abby Schmidt says:

    How long should the dough chill for?

  2. Annie says:

    5 stars
    It’s good.

  3. Sue says:

    5 stars
    I love shortbread cookies this recipe is really easy and i thought they look extra pretty with the chocolate dip.

  4. Joy says:

    5 stars
    These are the easiest cookies to make & they are delicious!! Of course, I love the dipped end!!

  5. Journa Liz Ramirez says:

    5 stars
    These cookies literally melted in our mouths! So delicious, they are way better than store-bought cookies. New favorites!

  6. Sheila G says:

    5 stars
    We loved these so much. And let me tell you- they are amazing if you dunk in your coffee!

  7. Andie says:

    5 stars
    How are these THIS GOOD with only 4 ingredients???!??!!! I’m so confused but not complaining! So heavenly!

  8. Olivia says:

    5 stars
    Another yummy cookie. Shortbread and chocolate. Perfect combination!