You’ll love these buttery Chocolate Stuffed Shortbread Cookies. With a hidden chocolate surprise and a drizzle of chocolate on top, these 6 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.
For an easy Christmas treat, you can’t go past these Chocolate Stuffed Shortbread Cookies.
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. Last year, I made slice and bake Chocolate Peppermint Shortbread Cookies, and the year before, Dark Chocolate Cranberry Shortbread Cookies.
But this year I wanted to pull out all the stops. So I did what I always do when I want to create something special. I stuffed them with chocolate! 👊🏻
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! Honestly, these cookies can be made in about 30 minutes flat. That’s right, you’re only 30 minutes away from having fistfuls of Chocolate Stuffed Shortbread Cookies!
Eeeek! Christmas is only one week away you guys! One WEEK! I only have 5 more days of work left and then it’s Christmas holidays for a week – I’m SO excited. I can’t wait to unplug and have some relaxation time. It’s summer here in Australia, so we plan on heading to the beach as much as we can.
I’ll be back with just another treat or two before Christmas, including an easy make-ahead dessert. I’m also hosting a Christmas baking party this week with a few girlfriends – I’m so excited.
We’re going to listen to Christmas carols, decorate cookies and celebrate all things Christmas. Let the holidays begin!
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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
- 200 grams (1 and 1/3 cup) milk or dark chocolate
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 until smooth and creamy. Sift in flour and cornflour and mix until combined. Pop cookie dough in the fridge for 15 minutes.
- Chop or break apart half the chocolate into 16 small squares, reserving the rest for the chocolate drizzle. Wrap a piece of cookie dough around each square of chocolate and roll using your hands into a small ball. Place on prepared trays. Repeat with remaining cookie dough and chocolate.
- Bake cookies for 10-12 minutes or until 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.
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!