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!
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!
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 ¼” 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 350°F. 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.
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 ¼-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 ¼ 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.
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 doesn’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.
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 90-96°F but can withstand up to 115°. Milk and white chocolate melt best between 86-90° and can go as high as 110°.
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.
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:
Chocolate Dipped Cookies Recipe
- 1½ cups salted butter softened
- 1 cup powdered sugar
- 3 cups all-purpose flour
- 6-8 ounces melting chocolate
- 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 ¼" 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 350°F. 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.
Another yummy cookie. Shortbread and chocolate. Perfect combination!
How are these THIS GOOD with only 4 ingredients???!??!!! I’m so confused but not complaining! So heavenly!
We loved these so much. And let me tell you- they are amazing if you dunk in your coffee!
These cookies literally melted in our mouths! So delicious, they are way better than store-bought cookies. New favorites!
These are the easiest cookies to make & they are delicious!! Of course, I love the dipped end!!
I love shortbread cookies this recipe is really easy and i thought they look extra pretty with the chocolate dip.