Chocolate Chip Shortbread Cookie Logs Recipe -
Chocolate Chip Shortbread Cookie Logs Recipe
  • READY IN 1 hr

Chocolate Chip Shortbread Cookie Logs

Recipe by  

"Delicious shortbread logs with chocolate chips in the cookie and dipped in chocolate and nuts on the end."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. Cream together butter and confectioners' sugar until smooth. Stir in vanilla. Mix in the flour, and then one cup of the chocolate chips. Shape dough into 2x1/2 inch logs. Place logs 2 inches apart on prepared cookie sheets.
  3. Bake for 10 to 13 minutes in preheated oven, or until firm. Let cookies cool completely before removing from pan (shortbread is brittle).
  4. Melt the remaining 1 cup chocolate chips and shortening over a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate, then into the nuts. Place onto waxed paper until set.
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Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2003

yum! I made mine into 1" balls and flattened them. Then I dipped half the cookie in the choclate/shortening mixture THEN rolled the edge of the cookie (with the chocolate on it) into crushed candy cane.. drooool. If you like mint chocolate then you will love the candy cane on it :) Thanks for a great cookie recipe!

Most Helpful Critical Review
Jul 20, 2004

These were tasty, but a bit dry. Also... I first tried making the dipping chocolate using butter for the "shortening" and it didn't turn out at all.... so shortening means shortening - when I used Crisco, they coated beautifully.

May 14, 2011

i would like to have given 5 stars, but found we needed to add a splash of milk to dough to get logs to hold shape. No other problems, recipe was easy and delicious. My mother gives 5 stars, but she didn't bake them, just ate them. I will absolutely make these again, and especially for parties and events. A very good recipe!

Dec 13, 2003

This recipe is excellent. I followed it exactly & did not let the bottoms get too brown. They will truly melt in your mouth! I did half dipped and the other half lightly drizzled with the chocolate. Place the cookie sheet in the refrigerator to help the chocolate set up.

Jan 25, 2004

I made these for a wedding reception - what a hit! They were so easy to make and looked so nice on the cookie trays. And everyone raved about them. I'm making them again for Christmas cookie trays.

Dec 13, 2003

These turned out great! I followed the recipe exactly and had no problems with them breaking. Maybe cut the baking time by a minute and they won't be so dry...aka the breaking. Wonderful cookie!

Jan 20, 2010

Amazing cookie! I forgot to add the mini chips into the first batch, but both with and without them, they're delicious. The only problem I had with them is that more than half the batch broke while I was dipping them. I waited until they cooled to take off cookie sheet as called for, but many broke.. maybe that's a positive thing because I had to eat all of those ones!

Jan 05, 2010

It's true! I made this for a holiday cookie exhange and won both "best use of chocolate" and the grand daddy award for "best over all cookie". It pleased both the adult and children judges. I dipped the ends 3 different ways...assuring to garner the votes of the various judges. Ha! I dipped some in just plain chocolate on both ends, some in chocolate with nuts and the remainder in chocolate then in red and white non pareil balls which made for a festive, eye catching cookie. The recipe is good the way it is but it is a fairly soft dough because of the shortbread texture so be cautious. The chocolate dip using shortening was perfect and melted nicely in the microwave. Be sure to try this recipe and make sure you have the red and white non pareils to top it off. It's a winner!


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  • Calories
  • 107 kcal
  • 5%
  • Carbohydrates
  • 10.1 g
  • 3%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 28 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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