Chocolate Dipped Shortbread Cookies Three Ways (Easy Dessert Recipe) | The Rising Spoon

Sunday, December 9, 2018

Chocolate Dipped Shortbread Cookies Three Ways (Easy Dessert Recipe)

How do you make buttery, crumbly, melt-in-your-mouth shortbread cookies taste even better? Dip them in chocolate, of course! I'm sharing three irresistible combos for chocolate dipped shortbread cookies that will wow your friends & family with hardly any work. Tip: Plan on making extra because these disappear fast! 

Chocolate Dipped Shortbread Cookies Three Ways (Simple Dessert Recipe)

I'm currently parked in a comfy chair next to a crackling fireplace, sipping on a mug of hot herbal tea, listening to the Outlander season 1 soundtrack on vinyl, and munching on one of the three remaining chocolate dipped shortbread cookies left in my snack arsenal. 

Self-care priorities. 

I dropped off most of this batch (about 30-50 cookies - I forgot to get a final count) at my beau's work two days ago so I wouldn't have them sitting around to tempt me. 

Apparently, all but one got eaten within a few hours, which doesn't surprise me.

Buttery cookies are the best cookies. (Closely followed by peanut butter cookies.)

What are Shortbread Cookies?

Shortbread cookies are a traditional Scottish cookie (a.k.a. biscuit) consisting of flour, butter, sugar & salt. The primary ingredient in shortbread is flour, followed by lots of butter (mmmmm), sugar and a bit of salt (if the butter is unsalted).

The dough is formed into one of three classic shapes: wedges, rounds, or fingers then baked at a low temperature so as not to brown much.

The generous amount of butter yields a cookie with an almost melt-in-your-mouth, semi-crumbly texture that's perfect with a cup of homemade hot cocoa, bulletproof coffee, or hot herbal tea. Plan on eating a few, though. They're addicting!

Ingredients for Chocolate Dipped Shortbread Cookies (Easy Dessert Recipe)

Options For Homemade Shortbread Cookies & Store-Bought Shortbread Cookies

Supposedly, shortbread cookies are ridiculously easy to make. But, I wouldn't know because I always buy Walkers shortbread cookies and call it a day. It's not often that I opt for packaged stuff instead of homemade, but in this case - yes!

However, if I were to make shortbread from scratch, I would 100% do it with European grass-fed butter (most likely Kerrygold), einkorn wheat all-purpose flour, and probably coconut sugar or maple sugar blitzed in my blender to make it powdery. For simple recipes with a short list of ingredients, quality matters.

Homemade Shortbread Cookie Recipes

If you want to go the homemade route (give yourself enough time for the cookies to cool completely before dipping them), here are some recipes from food blogger friends that look amazing:

Classic Recipes

Recipes For Alternative Diets

Store-Bought Shortbread Cookies

Right now I'm happy to save a bit of time and use Walkers, especially when I plan on dipping them in all the chocolate! Feel free to use your favorite brand, just make sure the ingredients list is short & simple: flour, butter, sugar & salt. 

TIP: Since Walkers cookies are imported from Scotland some grocery stores jack up the price. I've found the best deals at either Costco, World Market, or Amazon. They all sell big tins or gift boxes with assorted Walkers shortbread cookies at a much lower cost per ounce. This is handy when you're making many chocolate-dipped cookies for gifts or want some for yourself since they have a long shelf life. 

(Note: The folks at Walkers have no idea I'm creating this post - I just love their cookies.)

Easy Chocolate Dipped Cookies: Peanut Butter Cup

Chocolate Dipped Shortbread Cookies: Three Ways

Before I made these cookies, I brainstormed a bunch of ideas for chocolate & topping combos but realized that was way too ambitious and unnecessarily complicated. So, I narrowed it down to some tried-and-true addicting flavors that you're sure to love.

First, let's start with the chocolate options for dipping

(You can get fancy chocolates with lots of different flavors but I'm trying to keep it simple here.)

1) Peanut Butter Cups (Dark Chocolate or Milk Chocolate)

Yes, I'm asking you to melt down whole peanut butter cups (not just chocolate chips + peanut butter). This idea is friggin' genius! I didn't come up with it, though. My better half did a few months ago. It was actually the whole catalyst for this recipe post. The man is a creative wellspring, I swear.

Now that I've actually tried it (see photographic evidence above) I can confirm that if you love peanut butter + chocolate, you should put melting some peanut butter cups at the top of your to-do list ASAP so you can dip every dang thing in it. 

So, so, so, so good.

Easy Chocolate Dipped Shortbread Cookies: Peanut Butter Cup with Pecans and Almonds

2) White Chocolate Chips (Or Bar Chocolate)

After the peanut butter cup goodness, the next best thing is white chocolate chips. I'm shocked to say this, as I'm a hardcore dark chocolate fan and usually turn down white chocolate treats, BUT shortbread + white chocolate = amazing!!! Especially with some salty pretzel on top. 

Don't tell anyone, but I think that was my favorite combo out of everything I tried.

I even did an extra drizzly layer of white chocolate on top of the toppings. Mostly to keep the crushed candy in place since I dawdled during the dipping process (say that three times fast) but it looked extra pretty and added some nice texture.

3) Dark Chocolate Chips (Or Bar Chocolate) a.k.a. Bittersweet Chocolate

This is for the folks who love the cocoa taste with only a bit of sweetness. Dark chocolate pairs beautifully with shortbread cookies since they aren't very sweet either (mostly buttery). 

Pssssssst! If you're grabbing a bag of dark chocolate chips for this recipe, go ahead and make a batch of my peanut butter balls with dark chocolate & sea salt while you're at it. You can thank me later.

I love combining white and dark chocolate together to contrast the sweetness and bitterness with one another. I'll usually drizzle some white on top of the dark or vice versa if I'm melting down both for a recipe. 

Easy Chocolate Dipped Cookies: White Chocolate, Pretzel & Crushed Candy Cane

Topping Ideas For Chocolate Dipped Shortbread Cookies

I had SO many ideas here originally, but I don't want to overwhelm y'all (or myself) so I'm keeping the list short & sweet. This is really important when you're doing homemade food gifts or DIY craft gifts

Stick to a handful of recipes so it doesn't get crazy expensive buying all kinds of ingredients or materials for 10 different projects. 

So if you're only making chocolate dipped shortbread cookies for everyone as a holiday gift, you can get creative and have all different kinds of toppings. 

But if you're also, for example, making homemade lip balmbeard balmflavored herb salt, and candied nuts (all things I've given away as Christmas gifts)...you need to reduce the variety so you don't stress yourself out! I'm speaking from experience here. :) 

Easy Chocolate Dipped Cookies: Dark Chocolate, White Chocolate, Pretzel & Candy Cane

Here's What I Used For Shortbread Cookie Toppings:

More Topping Ideas To Try:

  • pistachios
  • hazelnuts
  • dried cranberries or cherries
  • candied ginger (make sure it's soft & easy to chew)
  • toasted coconut flakes
  • chocolate covered espresso beans
  • chocolate covered raisins
  • chocolate covered peanuts or almonds
  • homemade toffee
  • jalapeno salt
  • candied orange peel or lemon peel
  • potato chips (avocado oil or coconut oil)
  • popcorn

Chocolate Dipped Shortbread Cookies Three Ways (Easy Dessert Recipe)

Tips For Dipping & Topping Shortbread Cookies

1) Get all your toppings ready first

Chop, crush, toast, and measure anything you want to use and get it all in one spot next to the stove (where I presume you'll melt the chocolate). Don't skip this step because the regular chocolate solidifies quickly once you've dipped the cookie. You need the toppings to stick to the melted chocolate while it's still wet.

2) Add a teensy bit of coconut oil to the plain chocolate (white, dark or milk) before melting.

The coconut oil helps to thin out the chocolate so it's easier to dip the shortbread cookies. Depending on the shape of the cookie (some of the bigger ones are harder to dunk), I like to take a small spatula or spoon and pour the melted chocolate over the cookie, then spread off any excess. That extra bit of cooking fat helps to make it pourable.

3) If needed, drizzle extra melted chocolate over the cookies to help the toppings stick

If you are working in a cold kitchen or somehow get distracted during the dipping process, the chocolate dipped cookies will solidify quickly. If that happens before you can get the toppings on them, drizzle a bit of melted chocolate on top of each hardened cookie, sprinkle on the toppings over the wet chocolate, gently press down, then drizzle a bit of extra chocolate on top (do all steps for each cookie before moving onto the next one).

4) Dip Different Parts of the Cookies For a Variety of Designs

As you can see in the pic above, I dipped my cookies a couple of different ways.
  • For the fingers, I covered half of each cookie (width-wise) with melted peanut butter cup. (Next time I'll reserve a few to dip completely in chocolate.)
  • For the wedges, I either dipped the whole tops with chocolate or the larger end without holes. 
  • For the rounds, I dipped the whole tops, but it would also look lovely to dip half the cookie (top & bottom) at a diagonal. 
  • You could even do half white chocolate, let it dry completely, then dip the other half with dark chocolate to make a "black & white" design. 


chocolate dipped shortbread cookies, chocolate dipped cookies, no bake dessert, easy dessert recipe
dessert
Scottish
Yield: 3 1/2 to 4 dozen cookies (approximately)

Chocolate Dipped Shortbread Cookies Three Ways

prep time: 45 minscook time: 10 minstotal time: 55 mins
I'm sharing three irresistible combos for chocolate dipped shortbread cookies that will disappear fast! Keep this easy no-bake dessert recipe in your back pocket for holiday parties or homemade gifts that will impress your friends & family with hardly any work. And don't forget to make extra for yourself!

ingredients:

For The Peanut Butter Cup Dipped Shortbread Cookies
  • 8 peanut butter cups, dark chocolate or milk chocolate (about 5 1/2 ounces - I used 4 packs with 2 in each)
  • 15-16  shortbread cookies (fingers, wedges or rounds - homemade or store-bought)
  • toppings (optional): sliced almonds or finely chopped pecans, toasted
For The White Chocolate Dipped Shortbread Cookies
For The Dark Chocolate Dipped Shortbread Cookies
Recommended Equipment
  • parchment paper
  • small saucepan
  • 3 medium bowls (glass, metal, or ceramic - large enough to fit on top of the saucepan)
  • wooden spoon or silicone spatula

instructions:


  1. Line three baking sheets or metal cooling racks with parchment paper. You can also lay the parchment paper on a flat surface and weigh down the edges with utensils.  Fill a small saucepan halfway with water and place over a burner on medium-low heat. When it starts to gently simmer, reduce to low heat.
  2. Unwrap the peanut butter cups & chop them into small pieces.  Portion the peanut butter cup pieces, white chocolate chips & dark chocolate chips into three separate bowls  (glass, ceramic or metal) that are large enough to sit on top of a small saucepan.  Measure a teaspoon of coconut oil into the dark chocolate & white chocolate chips (not the peanut butter cups). 
  3. Unwrap a few candy canes, place them on a large cutting board and crush with the back of a knife. Alternately, place them in a zip-lock bag and crush with the bottom of a heavy pan.  You'll need at least 1/2 to 1 teaspoon of crushed candy cane for each cookie (it depends on how much surface area you're covering), so if you're making 15 cookies using 1 teaspoon on each you'll probably need about 5 candy canes (mine were a 1/2 ounce each). 
  4. Measure 1/3 cup of pretzels and chop them into small, bite-sized pieces.  You'll use 1 teaspoon or more per cookie (again, it depends on whether you're coating the whole cookie with chocolate & then covering it all with pretzel topping). Buy a 5-10 oz bag and you'll have enough pretzels + extra to snack on. 
  5. Place the first bowl of chocolate (peanut butter cup) over the saucepan to create a double boiler (whatever you do, don't allow any water to get into the chocolate). Let the chocolate melt for a few minutes (make sure the water underneath doesn't get too hot - we don't want to burn the chocolate), stirring occasionally. When it's almost all melted, remove the bowl from the saucepan and stir until the chocolate is smooth, shiny & melted (should only take a minute or so). 
  6. Dip one cookie in the melted chocolate, covering as much of the surface as you want (half, top only, the whole cookie, etc.) and let the cookie hang over the bowl so the excess can drip off (you can use a silicone spatula to speed this up). Immediately transfer to the parchment paper and sprinkle on your desired topping (pretzel, candy cane, sea salt, sliced toasted nuts, sea salt, vanilla infused sugar, etc.). I used toasted almonds & pecans for some of the peanut butter cup cookies and for the white and dark chocolate ones I used a mixture of candy canes, pretzels, sea salt & infused sugar.
  7. Continue this process with each cookie until you've used up all your peanut butter cup chocolate, then repeat the process with the second bowl of chocolate (white chocolate), and then a third time with the last bowl of chocolate (dark chocolate). 
  8. Leave the cookies uncovered at room temperature until the chocolate coatings harden completely. The dark & white chocolate will harden the quickest and the peanut butter cups will take the longest since they contain more fat.  This could take anywhere from 30 minutes to an hour depending on the temperature in your home.
  9. Store the cookies in an air-tight container at room temperature and consume within a week for best flavor & texture. 

NOTES:

Because we're not tempering the chocolate, after 3-ish days the chocolate will start to crystallize and turn grainy & dull. This won't impact the taste but it'll make the cookies less visually appealing. If you're making these for a party, fix them the same day or at most the day beforehand so the chocolate stays shiny.

The amount of toppings used on each cookie will vary based on how much surface area is covered in chocolate & how big you make the shortbread cookies. For my finger cookies, I used 1/2 teaspoon of sliced/finely chopped nuts. For the round & wedge shortbread cookies, I used 1 teaspoon of crushed candy cane or chopped pretzel. You may want to use more for decorative purposes, so make sure you buy a whole box of candy canes and a normal sized bag of pretzels so you have enough to go around. If you have extra toppings, no biggie - just eat 'em!
Created using The Recipes Generator

Did You Make This Recipe?

I'd love to hear your thoughts on how it went! Please leave a comment here on the blog, on Pinterest via the "tried it" feature, or use the hashtag #therisingspoon & tag @therisingspoon when you share pics to Instagram, Facebook, or Twitter. It helps me to get feedback on my creations and it totally makes my day. :)

Click Here to Save This to Your Dessert Recipes Board on Pinterest!

How do you make buttery, melt-in-your-mouth shortbread cookies even better? Dip them in chocolate, of course! I'm sharing three crazy delicious combos + extra topping ideas for simple chocolate dipped shortbread cookies that will wow your friends & family with hardly any work. Make this easy, no-bake dessert for holiday gifts during Christmas time or Valentines Day or to simply treat yourself! #cookierecipes #shortbread #holidayrecipes #chocolaterecipes #dessertrecipes

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