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Mini Chocolate Chip Shortbread Cookies

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."
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1 h 40 m servings 378 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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 reserved chocolate chips until melted, about 5 minutes. Dip cookies into chocolate and return to baking sheet. Refrigerate until firm.

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Read all reviews 12
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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...

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 ...

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 m...

Delicious shortbread cookie recipe with standard measurements being used for the butter, flour and sugar. After measuring the chocolate chips and based on other reviews I knew it would have been...

Made these for Recipe Group...DELICIOUS! I made 1/2 batch (just to try), and got 22 cookies. These were so simple, it's hard to believe that they turned out this good. Instead of dipping the, I ...

This cookies are perfect dunkers. I enjoy eating them in the morning with coffee. I would suggest adding less chocolate chips to the base, but that's just me.

These were easy and delicious. I will make them again. I didn't like the way they looked rolled into logs (I couldn't get them to look like the ones in the pictures and I don't know why), so end...

This is a very tasty shortbread cookie that could not have been any easier to make. I followed the recipe except to make the cookies about half the size indicated. I yielded about 48 cookies a...

Crunchy, buttery and loaded with chocolate goodness - what else is there to say besides DELICIOUS? I used my small cookie scoop (1 Tablespoon) to form balls and then just made into logs. I dipp...

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