Shortbread Cookies — Chocolate Dipped Shortbread
vegetariandessertsnackKid-FriendlyMeal-Prep
Dipping cooled shortbread cookies in chocolate turns them into an elegant dessert. Coconut oil ensures the chocolate stays glossy. Find the simple steps, ingredient amounts, and tips on this page.
Ingredients
- All base shortbread cookie ingredients
- 1/2 cup semi-sweet or dark chocolate chips
- 1 tablespoon coconut oil
- Optional: flaky sea salt, crushed pistachios, or sprinkles
Steps
- 01Make and air fry the shortbread cookies per the base recipe. Let cool completely.
- 02Melt the chocolate and coconut oil together (microwave 30-second bursts or double boiler).
- 03Dip half of each cooled cookie into the melted chocolate.
- 04Place on parchment paper. Top the chocolate with salt, pistachios, or sprinkles before it sets.
- 05Let the chocolate set at room temperature (20 minutes) or in the fridge (5 minutes).
The cookies must be completely cool before dipping. Warm cookies melt the chocolate on contact and you get a smeared mess instead of a clean line. Coconut oil in the chocolate keeps it glossy and gives it a satisfying snap when it sets. The half-dip looks elegant and gives you two textures in one cookie: buttery shortbread and snappy chocolate.
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How to Air Fry It
- 01Preheat air fryer to 320 F.
- 02Mix butter, sugar, and flour until a crumbly dough forms.
- 03Press the dough together and slice into half-inch thick rounds.
- 04Place on a perforated parchment liner in the basket.
- 05Cook for 10 minutes until the bottoms are lightly golden.
- 06Let them rest in the basket for 5 minutes to firm up.
- 07Check and serve once completely cooled.
Recipe Notes
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