These chocolate stuffed shortbread cookies are the perfect bite with their sweet white chocolate coating, buttery shortbread cookie, and deep chocolate filling.
During the holidays, we’re always looking for the best gifts to give to friends and family, so why not give them a box of these adorably delicious chocolate stuffed shortbread cookies?
They’re nearly picture perfect and couldn’t be more delicious!
Coated in a sweet, white chocolate exterior, with buttery, crunchy shortbread cookies inside, and sandwiched between them, a luscious chocolate filling.
Trust me, nothing comes close to showing someone how much you care more than a box of these cute chocolate stuffed shortbread cookies!
Ingredients for chocolate stuffed shortbread cookies
Cookies:
- All-purpose flour – A simple cookie ingredient that helps hold your cookie dough together.
- Eggs – Eggs help emulsify all of the cookie dough ingredients.
- Powdered sugar – Powdered sugar dissolves easily and helps with the wonderful shortbread texture of the cookie.
- Baking powder – This will help our cookies puff up a little bit.
- Vanilla extract – Vanilla extract helps bring all of the flavors together and adds a sweetness.
- Butter – This is the fat of choice for our shortbread cookies and will give them that classic buttery taste.
Filling:
- Semi-sweet chocolate chips or a chopped chocolate bar – Semi-sweet is perfect for this because it has a bold chocolate flavor.
- Butter – Butter will help make the buttercream easy to spread in the middle of the cookie.
Coating:
- White chocolate – White chocolate has a great vanilla flavor and acts as a blank canvas on the outside for decorations!
- Coconut oil – Coconut oil will help set the white chocolate coating on the outside of the cookies.
Table of Contents
What is semi-sweet chocolate?
Semi-sweet chocolate is a type of dark chocolate that contains about 50% sugar.
It’s a great choice here because the cookie and the white chocolate coating are both sweet, and if the chocolate were too sweet, that might be sugar overload!
The semi-sweet chocolate has a bold chocolaty flavor that compliments the flavor of the cookie perfectly!
Decorations
These chocolate stuffed shortbread cookies are begging to be decorated!
You could use food dye on half of the melted white chocolate, and drizzle colorful stripes across the top.
Another great idea is using sprinkles! Try colorful sanding sugar, nonpareils, jimmies, or fancy dragées.
Storage and leftovers
Any leftover chocolate stuffed shortbread cookies can be kept in an airtight container at room temperature for up to 3 days.
More cookie recipes
- Looking for a classic with a twist? Try my Almond Sugar Cookies
- Love all things chocolate? Try my Chocolate Peppermint Bark Cookies
- Want something festive for the holidays? Try my Soft Gingerbread Cutout Cookies
- Need a fun and fruity cookie? Try my Jam Filled Shortbread Cookies
Chocolate Stuffed Shortbread Cookies
Ingredients
For cookies:
- 12 tablespoons unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 3/4 cups powdered sugar plus more for sprinkling
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
For filling:
- 3/4 cup semi sweet chocolate chips
- 1 tablespoon unsalted butter
For coating:
- 2-1/2 cups white chocolate candy coating
- 1/2 cup colored candy coating optional
Instructions
- Preheat oven to 350 degrees F.
- Line two baking sheets with parchment paper and set them aside.
- In a large bowl with a hand mixer, or in the bowl of a stand mixer, cream the butter until fluffy.
- Add the egg and vanilla extract and mix until combined.
- In a medium-sized mixing bowl whisk together all-purpose flour, powdered sugar, baking powder, and kosher salt.
- Slowly incorporate the flour mixture into the dough and mix until just combined.
- Using your hand knead the dough into a ball.
- Sprinkle flour over your counter or workspace and add the dough to the floured surface and sprinkle the top of the dough with a dusting of flour.
- Using a floured rolling pin, roll the dough until it is 1/4 inch thick.
- Using a small round cookie cutter, cut out an even number of cookies. I got about 44 cookies.
- Place cookies on baking trays and chill for 30 minutes.
- Add to the oven and bake for 15 – 18 minutes, or until the edges are golden.
- Once fully cooked remove them from the oven and let them cool before you begin adding the chocolate.
- Add the chocolate and the butter to a small bowl and melt in the microwave in 20-second intervals until creamy and melted.
- With a spatula or spoon, spread some chocolate on top of a cookie and place
another one on top, like a cookie sandwich. - Place the cookies on a baking tray and let them seal.
- In a small bowl, add the white chocolate candy coating and melt in the microwave in 20-second intervals until completely melted.
- Optional, melt the colored candy coating in 20-second intervals until completely melted and add to a small piping bag.
- Once the cookies are ready, dip them into the white chocolate and let them dry.
- Using your served colored candy coating drizzle over your cookies.
- Optionally, add sprinkles if you like, but if you do make sure to do it immediately once you add the chocolate if not they will not stick.
Nutrition
