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Chocolate Dipped Chocolate Chip Shortbread Fingers


from Jo Yun
Holiday Baking favorite

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Rate this recipe 4.4/5 (56 Votes)


  • Chocolate Chip Shortbread Fingers
  • 1 C. butter, at room temp
  • 2 C. flour
  • 1 C. semi sweet mini chocolate chips, divided (or 1/2 C. semi sweet and 1/2 C. milk chocolate)
  • 1/2 C. powdered sugar
  • 1 1/2 tsp. vanilla
  • Pinch of salt



Step 1

Line 2 baking sheets with parchment paper (or aluminum foil). Beat butter, salt, pwd sugar and vanilla until smooth and fluffy.
Add in flour 1 cup at a time until dough forms. Fold in ½ C. mini chocolate chips.
Preheat oven to 350. Cover and refrigerate dough for at least 20 minutes. Form dough into “fingers” using your hands-1/2 inch thick, length-2-3 inches works well.
If dough gets too soft, just put in frig to chill again. Place cookies on sheet ¼ inch apart. Bake 8-10 minutes (mine were closer to 10-12) or until bottoms become golden brown (mine never did get very brown).
Remove to wire rack to cool. While they are cooling, melt ½ C. chips (semi sweet or milk chocolate-your preference. I made some of each kind) in a small, heavy pot. Immediately dip one end of the cookie into the chocolate.
Let the cookies set, about 20 minutes. Store in an airtight container.

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