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Mini chocolate chip shortbread biscuits recipe

Mini chocolate chip shortbread biscuits recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Shortbread
  • Chocolate shortbread

Get a double dose of chocolate with these chocolate-dipped chocolate chip shortbread biscuits.

3 people made this

IngredientsServes: 12

  • 250g plain flour
  • 225g butter, softened
  • 60g icing sugar
  • 1 teaspoon vanilla extract
  • 340g mini chocolate chips, divided
  • 1 tablespoon butter

MethodPrep:20min ›Cook:20min ›Extra time:1hr cooling › Ready in:1hr40min

  1. Preheat oven to 180 C / Gas 4.
  2. Mix flour, butter, sugar and vanilla extract in a bowl until dough is smooth. Reserve 1/4 of the chocolate chips; stir remaining chips into dough until evenly distributed. Roll dough into 24 small logs and place on a baking tray.
  3. Bake in preheated oven until slightly golden around the edges, 15 to 20 minutes. Cool on baking tray for 10 minutes before removing to cool completely on a wire rack.
  4. Melt butter in a small saucepan over medium-low heat; stir in reserved chocolate chips until melted, about 5 minutes. Dip biscuits into chocolate and return to baking tray. Refrigerate until firm.

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Reviews & ratingsAverage global rating:(22)

Reviews in English (18)

by Angie Fuller

Very very good - I made 2 and 2/3 batch (because that's how many chips I had) and used all butter, 1 stick margarine. was nervous as I've not had a lot of luck with shortbread BUT this dough was awesome to work with. We ended up though creating 4 times the number of cookies called for - if we had made it according to the directions the cookie logs would have been way too big. The end result was thumb-sized cookies. Because there were so many more cookies I was worried we didn't have enough of the melted chocolate so instead of dipping, just put the melted chocolate in a bag, snipped the end and drizzled. Much faster, same taste. I'm actually glad we didn't dip - might have been too chocolatey. Also, next time might use just a bit fewer chips in the dough - there are a LOT. But overall, delicious, easy and will probably be one of my Christmas standards from now on.-18 Dec 2012

by sassyoldlady

Made for Recipe Group. Loved how easy to make they are. I made all sorts of different shapes. They do spread a bit and had a few that touched when done. I didn't use all the chips in the batter and melted the chocolate and drizzled stripes over with a ziploc. Look very nice and will go on the holiday cookie tray!-08 Oct 2013

by Sue

We followed the recipe exactly EXCEPT we made the cookies much smaller. We ended up with 96 thumb-sized logs that we then drizzled the chocolate over rather than dipping them (since we had so many more to cover, we wouldn't have had enough chocolate to dip them.) The dough was very easy to work with and drizzling the chocolate was so much faster than dipping. WAY YUMMY cookies! I will definitely make these again. although I might try lessening the amount of chocolate chips in the dough as there are a TON of chocolate chips and I love shortbread.-16 Dec 2012

Mini Belgian Chocolate Chip Biscuits

These snack size biscuits are made with Belgian chocolate chips to Walker’s traditional family biscuit recipe. Wrapped in a re-sealable bag, they are great for snacking.

Ingredients: Wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), butter (milk), sugar, dark chocolate chips (11%) (sugar, cocoa mass, cocoa butter, emulsifier: soya lecithin natural vanilla flavouring), milk chocolate chips (11%) (sugar, milk powder, cocoa butter, cocoa mass, emulsifier: soya lecithin natural vanilla flavouring), fat reduced cocoa powder, skimmed milk powder, raising agents (disodium diphosphate, sodium bicarbonate).

For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts. Store in a cool dry place. Suitable for vegetarians and certified Kosher OUD.

Pack dimensions: 85 mm x 65 mm x 165 mm

Nutrition Typical values per 100g
Energy 2163kJ 517kcal
Fat 26.7g
of which saturates 16.7g
Carbohydrate 62.5g
of which sugars 33.6g
Fibre 1.9g
Protein 5.7g
Salt 0.22g

Chocolate Chip Shortbread

Yield: 30-2" cookies

Prep Time: 1 hour 15 minutes

Cook Time: 10 minutes


12 tbsp (1 & 1/2 sticks) butter, room temp
1/2 cup granulated sugar
1 tsp vanilla
1 3/4 cups all purpose flour
1/4 tsp kosher salt
3/4 cup semi sweet chocolate chips


Make sure the butter is room temperature and then cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the vanilla.

In a separate bowl, whisk or sift together the flour and salt.

Add the flour and salt to the butter mixture. Mix on low speed until it comes together into a dough. Add the chocolate chips and mix in.

Roll the dough into a log about 2 inches in diameter (roll it wider or skinnier depending on how big you want your cookies). Roll the log in some wax paper.

Chill in the fridge for at least 1 hour.

Preheat the oven to 350F and line a sheet pan with parchment paper.

Slice the log into 1/2 inch slices. Place the slices on the sheet. They don’t spread much, so they can be pretty close together.

Chocolate Shortbread Cookies with Mini Eggs

These quick, easy, fun and delicious Chocolate Shortbread Cookies with Mini Eggs are perfect for making with your little ones around Easter! Gorgeous, buttery texture of traditional shortbread with added chocolate fix. Oh, and have I mentioned Mini Eggs?

I thought I would share one more Easter bake with you before I take a short break to enjoy some time with the family over Easter period. They will be perfect as a tasty baking project with your kids during Easter break!

Shortbread biscuits are really quick and easy to make, buttery, crumbly and very very moreish! They are one of my kiddos favourite biscuits in their plain form but this time they asked whether we could make them more Easter like. Well, what better way to jazz things up for Easter than to make them chocolatey and add some Mini Eggs to the equation. Now, that's Easter for your right there! And that's what we've done here. The result is really delicious!

Traditional Chocolate Shortbread Recipe taken one step further!

We decided to scatter our crushed Mini Eggs over the rolled out and chilled dough first and made it look almost like chocolate bark. We wanted the first batch to have really prominent Mini Eggs pieces. Kids chose the bunny cutter to go first and we managed to cut out 8 little bunnies first time around. We then had to re-roll the dough and second batch of biscuits is more subtle as far as Mini Eggs are concerned although they are still there when you take a bite. Both batches were delicious although I only got to eat the little flower biccies as kids announced that bunnies were theirs! Oh well!

Few tips when making Chocolate Shortbread Cookies

Working with Mini Eggs. If you'd rather go for more subtle version from the get-go you can simply add your bashed Mini Eggs to the food processor before you take the dough out and pulsate it few times to combine. When making these by hand make sure you bash the Mini Eggs really well and then incorporate them into the dough before the initial rolling out. You could leave the Mini Eggs out altogether if you wanted to as these choccy shortbreads are super delicious plain too. The choice is yours!

Chill your dough if you don't want your cookies to spread too much and hold their shape. I found that popping rolled out dough into the freezer before cutting shapes and baking works really well.

Storing & Freezing

Once cooled store your chocolate shortbread in airtight container for 7-10 days or freeze for up to 3 months. When freezing take care as these cookies are quite fragile.

You could also freeze unbaked dough which would be best rolled into log shape and frozen wrapped in baking parchment and popped into the freezer bag. When you are ready to bake simply take your dough out 15 minutes before and let it thaw just a bit. Using sharp knife, cut the dough into rounds (no shapes here for ease) and bake as per instructions below.

Ingredients and substitutions

Unsalted butter and salt can be substituted with salted butter.

Mini chocolate chips can be omitted for a more traditional shortbread cookie, or replaced with another flavor of baking chips or sprinkles.

Confectioner's sugar can be substituted with granulated sugar. For ¾ cup of confectioner's sugar, use ½ cup of granulated sugar.

Chocolate Chip Shortbread Cookies

Why did it take me 30 years to discover shortbread? I mean, I’ve had shortbread before, but I’ve never truly appreciated its greatness until I made these cookies. They’re crispy on the outside, but melt in your mouth once you bite into them, and they’re light enough that you can eat 5 without even thinking about it. And the addition of chocolate is never a bad thing. With Christmas just around the corner, I plan to bring these to every gathering and cookie exchange.

The dough is super easy to make. All it takes is some butter, powdered sugar, vanilla, flour, and mini chocolate chips. Mix it all together, and roll out the dough. I took Use Real Butter’s tip and used a freezer bag to roll it out, albeit not as neatly as she did. The I put the dough into the fridge to chill.

I cut the top off of the plastic bag, and used a cookie cutter to cut out star shapes.

And then I baked them for a few minutes at 325 degrees.

Since I had some leftover scraps of dough, I rolled it out again and cut it into squares. No sense in wasting good cookie dough.

And if you love chocolate as much as I do, dip half of the cookie in some chocolate, because the addition of chocolate is never a bad thing.

What I Love About Chocolate Chip Shortbread Cookies Recipe

Butter cookies, like this chocolate chip shortbread cookies recipe, have been around for generations. Here are just a few reasons I love this classic cookie!

  • Simple ingredients
  • Straightforward prep
  • Makes plenty to share
  • Perfect for any occasion

Mini Chocolate Chip Shortbread Cookies

My sister and I have been making these cookies for years. They are simple and delicious without the eggs! Double the recipe, they go fast.

Original recipe makes 2 dozen


2 cups all-purpose flour
1 cup butter, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 (12 ounce) package miniature chocolate chips, divided
1 tablespoon vegetable shortening


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix flour, butter, sugar, and vanilla extract in a bowl until dough is smooth. Reserve 1/4 the chocolate chips stir remaining chips into dough until evenly distributed. Roll dough into 24 small logs and place a baking sheet.
  3. Bake in preheated oven until slightly golden around the edges, 15 to 20 minutes. Cool in baking sheet for 10 minutes before removing to cool completely on a wire rack.
  4. Melt shortening in a small saucepan over medium-low heat stir in remaining 1/2 cup chocolate chips until melted, about 5 minutes. Dip cookies into chocolate and return to baking sheet. Refrigerate until firm.


Calories: 378 kcal
Carbohydrates: 39 g
Cholesterol: 41 mg
Fat: 25.1 g
Fiber: 2.2 g
Protein: 3.5 g
Sodium: 113 mg

My Chocolate Shortbread Recipe Is For the True Chocolate Lover!

Let me tell you, I LOVE this recipe. It is over the top extra chocolaty and I am obsessed. I have too many times had a chocolate cookie that has just a hint of chocolate flavor, typically being very light in color…and of course that’s fine, but it isn’t what I’m looking for when I want something to cure my chocolate craving.

Today’s Chocolate Shortbread Recipe is absolutely the chocolate cookie if you love chocolate. It’s delicious, easy to make, and honestly the perfect chocolate cookie ever.

Shortbread Hearts!

Easy Three Ingredient Shortbread Hearts coated in White & Milk Chocolate – perfect easy bake!

So, shortbread is one of those bakes that is a complete and utter classic. It’s been around for hundreds and hundreds of years, and you just can’t beat it! Shortbread hearts are just too cute too.

Who knew that creaming together butter, sugar and flour would create such a basic but wonderful biscuit that will still be ever so popular to this day?!

This recipe for shortbread hearts is super duper easy, and can be used every day, not just for Valentines – but I love an excuse for anything soppy and chocolate covered!

This is just a normal recipe for shortbread, and I decided to decorate them by coating one half in chocolate with some sprinkles to make it at least slightly bit different for the big day, and shortbread is my boyfriends favourite biscuit – seriously, I bake a batch, and he eats them ALL!

The thing I adore about shortbread is that it is insanely easy to make – and shortbread on its own can consist of just 3 ingredients! So, how can you not love it? I add a couple more ingredients in this recipe to give it a bit more show, however!

I think pretty much everyone has made shortbread at some point in their lives, because it really is so easy! I use my KitchenAid to make it out of habit, but you can easily make it with just a bowl and a spoon!

You can use actual unsalted butter (classic), or you can use a baking spread! Either or is fine! If you want to make them gluten free, the switch is straight forward – gluten free can just be a little crumblier.

When you’re covering yours in chocolate, if you so choose to do so, I find it easiest to use a container as small as possible, but one that will still fit the biscuit safely inside!

I tend to only really cover the front of the biscuit for definite, as I’m less fussed about the back of the cookie – but whatever floats your boat! The drizzles of the chocolates is there because it’s fun, and because it uses up the rest of the chocolate!

This is definitely a bake you can make with your children, for your loved one, or just because you fancy a really easy bake! Enjoy! x