When we get hit with a serious craving for sweets, there’s nothing like having a simple recipe on hand that we can make without having to leave the house! These butter cookies are just like shortbread cookies (and you can make them look just like shortbread as well if you have the cookie molds!), and are pure, simple perfection when dipped in molten chocolate.
We love rich and fancy desserts as well, but there’s something about the simplicity of these cookies that we can’t get enough of–we could devour a whole batch if left to our own devices, so it’s best to have people around to help you with these .or not .we won’t tell if they magically disappear! These cookies will work their way into your stomach and your heart, as your family gets attached to them–they might even become your favorite, go-to treat!
Chocolate-Dipped Butter Cookies
Yields 3-4 dozen
- 2 1/2 cups all-purpose flour
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 tablespoon canola oil or vegetable shortening
- In a large bowl or mixer, cream together butter and sugar until light and fluffy, 3-5 minutes, then pour in vanilla extract and salt.
- Slowly beat in flour until dough comes together. Cover and refrigerate for 1 hour.
- Preheat oven to 350 F.
- Using an ice cream scoop or tablespoon, begin forming your cookies (either in cookie molds or flat circles/sticks).
- Place cookies in oven and bake for 14-16 minutes, or until set and light golden.
- Remove and let cool 10 minutes.
- Place chocolate chips and canola oil in a microwavable bowl and microwave, in 20-second intervals, for 1 minute, or until melted and smooth.
- Dip each cookie in the melted chocolate and return to baking sheet to harden.
Recipe adapted from Mountain Mama Cooks