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
Holly says
They where pretty good – a bit too soft, they crumbled apart when I put them on a wire rack though. It was so satisfying breaking them in half and all the chocolate oozed out 😍
Jessica Holmes says
Hi Holly, I’m so glad you enjoyed them. Definitely let them cool before transferring to a wire rack as shortbread will be short and crumbly, but will firm up and hold it’s shape once completely cooled.
Jude says
For the 200 grams of milk or dark chocolate do you need both cause otherwise it woudln’t be chocolate filled
Jessica Holmes says
Hi Jude, you need 200 grams of either milk chocolate or dark chocolate – whichever you prefer.
Jude says
I’ve never tasted anything like it
Jessica Holmes says
Glad you enjoyed them Jude!
Jude says
Best ever cookies
Jessica Holmes says
Love that!
Abigail says
I was just wondering what type of sugar you mean. Domtoy mean the really fine sugar or just normal granulated sugar? Does the type of sugar you use make a difference?
Jessica Holmes says
Hi Abigail, I use icing or powdered sugar for this recipe as it dissolved easily and gives you that ‘melt in the mouth’ texture.
Abigail says
Thanks. I’m making these for my mum but I may end up eating them all by accident 😂😂
Constantina Noble says
I enjoyed making these recipe . Thanks for this lovely recipe. Would it turned out fine if I used sweet red bean paste. I will be definitely making this again.
Jessica Holmes says
Hi Constantina, so glad you enjoyed this recipe! I have never tried using red bean paste so I can’t say – sorry!
David says
Amazing, another brilliant easy recipe that works! No way they are lasting 5 days lol!
Jessica Holmes says
Awesome! Glad you enjoyed them David!
Nav says
Was a tricky job but I made two batches and used Nutella and Salted Caramel for the centre. Delish!
Jessica Holmes says
Oh wow, well done! Definitely would be harder with softer fillings like Nutella and caramel – but sounds delicious!
Madeline Y says
I doubled the recipe & used a little rice flour (I was short regular flour) Plus used nutella inside instead of chocolate! Turned out great. This is now my favourite recipe for shortbread 😀 Great when I don’t have many ingredients at home. <3
Next Time I will put my homemade jam inside. yum.
Jessica Holmes says
Aww so glad you enjoyed them Madeline! Love the idea of using Nutella too!
Carol M Tesson says
Do you roll out the dough and cut into circles to wrap around the chocolate? Thanks
Jessica Holmes says
Hi Carol, no just treat this like regular cookie dough. Scoop it out using a cookie scoop or a large spoon and then wrap it around the chocolate using your hands – I hope that helps!
Snowman says
haven’t tried them yet , can you fill with raspberry preserves or fig filling ?
I think i ‘m going to try all.
Jessica Holmes says
Hi, it would be very hard to get the preserve inside the cookie – whereas the chocolate is solid when you wrap it in the cookie dough.
Soundarya Koppuravuri says
How long do they stay?
Jessica Holmes says
Hi! You can store these in an airtight container for up to 5 days.
Jane says
What brand of chocolate did everyone who made this recipe use?
Jessica Holmes says
Hi Jane! I used Cadbury milk chocolate for this recipe 😊
Jane says
Oooo…..good choice! Thanks for the quick reply!
SHALOEA says
Have not made these yet, but I am so glas you mentioned what type of chocolate you used- I thought, I was just simpling wrapping chcoloate chips inside!!!
Wish me luck!! Who doesn’t like a buttery shortbread and chocolate- I don’t knownof anyone who doesn’t!!
I will let you know!!
Jessica Holmes says
I hope you love them!
Chandni LAKHWANI says
I made this recipe.. it’s yummy.
Jessica Holmes says
So glad you enjoy them! 😊
Jane says
What brand of chocolate did everyone use? Looks thick in the cookie
Josh says
These were so buttery and soft.
Jessica Holmes says
So glad you enjoyed them Josh!