Chocolate-Dipped Shortbread Cookies That Are So Dough-pe!


Hello Everyone, welcome or welcome back to my blog! Today I am really excited to share another cookie recipe with you guys!

💜 A few weeks ago, my school was hosting a cookie drive, “cookies for a cause”. The idea was to bake any cookie you wanted, and donate it to a church nearby. I was thrilled to participate, since it meant that I could spend the day baking, packaging and delivering the cookies. In the end, I was able to bake around 30 cookies with this recipe! 💜

Since I wanted to have fun, but still do something new, I decided to bake shortbread cookies. This was my second time baking eggless cookies, but my first time baking cookies that didn’t spread. I had a blast making these, because it felt a lot like playing with playdoh, between rolling the dough and cutting out shapes. I also liked how you could go any direction with the decorating… I decided to go with melted chocolate on one side, covered in colorful sprinkles.

Pepperidge Farm Milano Double Dark Chocolate Cookies, 7.5 oz. Bag - -
Here’s a picture of the Milano cookies, I was talking about! They are super delicious, have you guys ever tried them? Which is your favorite flavor?

When I finally tasted one a few hours later, I was very surprised to find that they tasted a lot like Milano’s. I think it’s because they included basically the same components– shortbread cookies and chocolate. I was really happy that I could create a very similar version of a cookie I loved, right here at home. Overall, I think this recipe was a huge success. It is perfect for anyone who loves buttery cookies and chocolate.

Let’s get started with the recipe!


  • 2 1/4 cups salted butter
  • 3/4 cup powdered sugar
  • 3/4 cup white, granulated sugar
  • 3 tsp. vanilla extract
  • 5 cups all-purpose flour
  • 12 oz. chocolate chips + sprinkles


  • KitchenAid Mixer w/ Paddleboat Attachment
  • Measuring Cups and Spoons
  • Baking Pan & 2 Sheets of Parchment Paper
  • Spatula, Rolling Pin, Cookie Cutters or Bowl
  • Microwave Safe Bowl & Spoon


  1. In the KitchenAid Mixer, using the Paddleboat attachment, cream together 2 CUPS of softened butter, the sugars and vanilla.
  2. Add in the all-purpose flour in 5 intervals, so that it doesn’t spill over the side, and so that it can mix together more easily.
  3. At this point if the dough is too crumbly, you can add in some more butter. I added about 4 tbsp. of softened butter.
  4. On a sheet of parchment paper, using the rolling pin, roll the dough around 1/2 in. thick. I preferred to split the dough in 4 sections and work in batches.
  5. Cut out shapes using cookie cutters. I decided to use a bowl to make circles.
  6. Cover a baking pan in parchment paper, and use a spatula to transfer the cut cookies onto the baking pan. Place about 1/2 in. apart since they do not spread.
  7. Preheat oven to 350 degrees F, and bake the cookies for 14 minutes. They should be white on top and golden/brown on the bottom.
  8. Immediately remove them from the hot pan, once the cookies come out of the oven, and let them cool for about 20 minutes.
  9. In a microwave safe bowl, heat up some chocolate for about 1 minute. I preferred to work in two batches, so that my chocolate didn’t cool over time.
  10. Mix chocolate with a spoon, and drizzle/ spread over one half of the cookie. Sprinkle some sprinkles on top, and set them carefully on some parchment paper.
  11. Let the cookies cool in the fridge for 20 minutes.
  12. ENJOY!!!


🧿 To see more cookie recipes, check out the links down below! 🧿


🗺️ Question of the Day: If you had five minutes to speak, and the entire world would listen, what would you say? 🗺️

🧭 Thanks a lot for reading, I hope you guys enjoyed this post! If you try the recipe, definitely let me know how it goes. See you guys next Friday, with another fun post! As always you can catch sneak peeks of my upcoming blog posts my following me on Instagram, @tanvibytes. 🧭

10 thoughts on “Chocolate-Dipped Shortbread Cookies That Are So Dough-pe!

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