You’ll love these buttery Chocolate Stuffed Shortbread Cookies. With a hidden chocolate surprise and a drizzle of chocolate on top, these six ingredient cookies make for a delicious treat.
The magic of shortbread 👆🏻 There is something wonderful about the perfect blend of butter, flour and sugar. And when you take that buttery biscuit and stuff it with chocolate, well, then you’ve got something truly spectacular.
My simple Chocolate Stuffed Shortbread Cookies are quick and easy to make. But the chocolate surprise makes them a just a little bit special.
They make for a lovely summertime treat. Or they’re the perfect addition to your Christmas cookie box or cookie swaps.
Why you will love this recipe
- Quick and easy: These basic Shortbread Cookies come together in minutes.
- Kid-friendly: Even the kids will love rolling these and enjoying one warm from the oven.
- Egg-free: These cookies have no eggs and only use a handful of basic ingredients.
- Perfect for Christmas: These attractive homemade cookies or perfect for Christmas or cookie exchanges.
Amazing, another brilliant easy recipe that works!
– David
Recipe testing
I don’t know why shortbread tastes so good but there’s no denying it. It’s a special cookie and one that shouts the festive season.
Christmas time to me says shortbread in EVERY form, whether it’s Chocolate Peppermint Shortbread Cookies, Dark Chocolate Cranberry Shortbread Cookies or even buttery Melting Moments.
But when one of my colleagues mentioned that she had a shortbread cookie stuffed with chocolate, I knew I had to get creative.
And let me tell you, the result is AMAZING. Buttery melt-in-your-mouth cookies stuffed with whole chunks of milk chocolate. If you eat them while they’re still warm, you end up with the perfect gooey surprise.
Drizzle with a little extra chocolate and you’re done! That’s right, you’re only 45 minutes away from having fistfuls of Chocolate Stuffed Shortbread Cookies to enjoy.
Ingredients
This simple recipe requires only six ingredients – most of which you probably have in your pantry right now. You can use whatever chocolate you prefer. Here’s a quick overview of what to use and any substitutions you can make.
- Butter: I usually use unsalted butter and then add salt to the cookie dough. If you want to use salted butter, you absolutely can. Just omit the extra salt included in the cookie dough. You’ll want to use softened butter for this recipe.
- Icing sugar: Instead of caster sugar, we use icing sugar (also known as powdered sugar or confectioner’s sugar) in the recipe. It helps to create that buttery, melt-in-your-mouth texture.
- Vanilla extract: Vanilla is the hero in the biscuit, so use good quality vanilla if you have it! I prefer vanilla extract over vanilla essence or imitation vanilla.
- Plain flour: Use plain flour or all purpose flour.
- Cornflour: A small amount of cornflour or cornstarch is included in the recipe as it also helps to create that tender texture that shortbread is known for. However, you can absolutely leave it out and just add an extra one tablespoon of flour.
- Chocolate: When testing this recipe, I’ve used Cadbury milk chocolate. You can really use whatever chocolate you like! Even dark chocolate, white chocolate or hazelnut chocolate will work just fine. If you only have chocolate chips on hand, you can mix them through the dough to create regular chocolate chip shortbread cookies instead.
See recipe card below for a full list of ingredients and measurements.
How to make Shortbread Cookies
Beginner bakers will love how easy it is to make these Shortbread Cookies. You’ll need a hand mixer or a stand mixer fitted with a paddle attachment. Or you can do it by hand if your butter is soft and you are willing to put in some elbow grease.
Here’s a quick overview of how to make them.
Step 1: In a large mixing bowl, add butter, sugar and vanilla.
Step 2: Beat using an electric mix on medium speed until smooth and creamy (1-2 minutes).
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Step 3: Add flour, cornflour and salt. Mix until a soft cookie dough forms.
Step 4: Place cookie dough in the fridge for 10 minutes to chill.
Step 5: Scoop 2 tablespoons of dough and flatten using your hands. Place a piece of chocolate inside. Roll cookie dough smooth and place on prepared baking tray.
Step 6: Repeat with remaining cookie dough and chocolate. Place on a baking tray lined with baking or parchment paper.
Step 7: Bake cookies for 12-14 minutes or until just golden on the edges.
Step 8: Drizzle cooled cookies with a little extra melted chocolate. Enjoy.
Storage instructions
Storage: You can keep leftover baked cookies in an airtight container at room temperature for 4-5 days.
Make ahead: Alternatively, you make the cookie dough ahead of time. Wrap the cookie dough in plastic wrap and store in the fridge for up to 48 hours until you are ready to bake.
Alternatively, you can roll the cookie dough into balls and keep them in the freezer for up to 3 months. Thaw the cookie dough balls at room temperature for at least 15 minutes before baking.
Frequently asked questions
I’ve tested this recipe with both Cadbury chocolate and Nestle Plaistowe and both work well. I do find it easier to use a chocolate that is already divided into squares. You can try this recipe with milk or dark chocolate, white chocolate or even caramel chocolate.
No. You can leave the cookie dough balls in spheres on the baking trays. They will slightly spread as they are baked, creating a tall domed cookie.
Absolutely. You can use this recipe to just make plain shortbread cookies too.
More Christmas Cookies
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Let’s Bake
Chocolate Stuffed Shortbread Cookies
A buttery shortbread cookie stuffed with milk chocolate.
Ingredients
- 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
- 65 grams (1/2 cup) icing or powdered sugar
- 2 teaspoons vanilla extract
- 280 grams (2 cups) plain flour
- 2 tablespoons cornflour or cornstarch
- 1/4 teaspoon salt
- 200 grams (1 and 1/3 cup) milk chocolate or dark chocolate, pieces or squares
- Sea salt flakes, for decorating
Instructions
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two oven trays with baking or parchment paper.
- In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer on medium speed until smooth and creamy.
- Sift in flour, cornflour and salt and mix on low speed just until a smooth cookie dough forms. Place cookie dough in the fridge for 15 minutes.
- Set aside 16 small squares of chocolate, reserving the rest for the chocolate drizzle.
- Scoop out roughly 2 tablespoons of cookie dough, then flatten it using your hands. Place a piece of chocolate on top and then wrap the cookie dough around the chocolate (so you can’t see the chocolate).
- Roll into a smooth ball using your hand. Place cookie dough ball on prepared trays. Repeat with remaining cookie dough and chocolate.
- Bake cookies for 12-14 minutes or until just golden on the edges. Transfer cookies to a wire rack to cool completely.
- Melt the remaining chocolate in the microwave, stirring every 20 seconds, until smooth. Drizzle over cookies.
Notes
Butter: I usually use unsalted butter and then add salt to the cookie dough. If you want to use salted butter, you absolutely can. Just omit the extra salt included in the cookie dough.
Icing sugar: Instead of caster sugar, we use icing sugar (also known as powdered sugar or confectioner’s sugar) in the recipe. It helps to create that buttery, melt-in-your-mouth texture.
Vanilla extract: Vanilla is the hero in the biscuit, so use good quality vanilla if you have it! I prefer vanilla extract over vanilla essence or imitation vanilla.
Cornflour: A small amount of cornflour or cornstarch is included in the recipe as it also helps to create that tender texture that shortbread is known for. However, you can absolutely leave it out and just add an extra one tablespoon of flour.
Chocolate: When testing this recipe, I’ve used Cadbury milk chocolate. You can really use whatever chocolate you like! Even dark chocolate, white chocolate or hazelnut chocolate will work just fine.
Nutrition Information
Our favourite
Emily says
I made these vegan using vegan butter and they turned out great. I over-baked the first batch though, as it’s hard to tell when they’re done and I didn’t see a sizing guide/note for the balls, so I had to cook them longer. That batch turned out dry. But the next batch was delicious. I used a vegan candy bar by Lindt for the filling.
Jessica Holmes says
Oh that’s wonderful to hear a vegan version worked well Emily! You are right, it can be hard to tell when these ones are done because they don’t need to brown. So glad the second batch worked though!
Amy Walker says
Made/Baked these cookies for my brothers takeaway pack 😊😄
He asked me to bake these for him.
Jessica Holmes says
So glad you enjoyed them!
Barb says
Hi There from Canada!
These look so scrumptious! Just want to confirm that you don’t flatten the raw cookie before baking. Just leave as a ‘ball’ and it will slightly flatten in the oven.
This recipe is so similar to the Melting Moments, aka Custard Cookies here, wondering if you’ve ever put chocolate inside of your Melting Moments.
Jessica Holmes says
Hi Barb, yes that’s right. I don’t flatten the cookie before baking. It’ll spread a little as the chocolate inside melts but not too much. That’s interesting! Here in Aus, our Melting Moments are typically sandwich cookies? Something different again I assume!
Melissa stetler says
Do you think I could use some failed fudge that didn’t set and stayed creamy to fill the cookies?
Jessica Holmes says
Yes I think so! You might just want to freeze it first.