Chocolate Dipped Heart Shortbread Cookies
Chocolate-dipped heart shortbread cookies are a delightful treat perfect for Valentine’s Day or any occasion.
Jump to RecipeNotes
- Poking holes in your shortbread cookies creates the classic look that they are known for, but they also serve a purpose! The holes allow steam to be released as they bake, which prevents the dough from bubbling up.
Servings
20
cookiesPrep time
1
hour45
minutesCooking time
15
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1/2 cup 1/2 unsalted butter, softened
1 teaspoon 1 vanilla
1/2 cup 1/2 powdered sugar
1 cup 1 flour
1/2 cup 1/2 dark chocolate chips
Directions
- Cream together the butter and vanilla until smooth and lighter in color (about 5 minutes).
- Mix in the powdered sugar, followed by the flour until just combined. Make sure to scrape the sides of the bowl.
- Place the dough between 2 sheets of parchment paper and roll to 1/2″ thick. Use a small heart-shaped cookie cutter to cut out the hearts. Continue to roll out the dough and cut into hearts until all the dough has been cut.
- Place the hearts on a baking sheet lined with parchment paper and refrigerate for 1 hour.
- Preheat the oven to 325F and poke holes into the cookies using a fork.
- Bake for about 15 minutes, or until the cookies are just starting to get golden around the edges. This will vary depending on the size of your cookie cutter and your oven, so be sure to watch them closely!
- Remove from the oven once they are done and allow to cool completely.
- Once cooled, prepare the dark chocolate by microwaving it in 30-second increments, stirring each time, until fully melted and smooth.
- Dip the bottoms of the cookies in the chocolate and place back on the parchment-lined baking sheet. Refrigerate for about 15 minutes to allow the chocolate to set.