These Chocolate-Tipped Butter Cookies are buttery, tender, and are so fun to customize!
I’m super excited to be bringing you another amazing recipe from Christy’s new book, Sweetness. I love any kind of shortbread or butter cookie, so when I saw these Chocolate-Tipped Butter Cookies in the book, I knew I had to make it. It just so happens that it’s great for this time of year, too! It’s another great recipe that’s easy and would look great on your cookie platter!
This book is seriously slam full of amazing recipes. Just with everything Christy does, the recipes have all been perfection. Y’all familiar with my sister from another mister know exactly what I’m talking about. This book makes a great gift too if you’ve got a few last minute folks on your list. 🙂
These cookies buttery, tender, and are so fun to customize. Rather than crushed peppermint, you could sprinkle them with chopped pecans, toffee, sea salt, sprinkles… the options are endless.Â
It’s a great basic recipe that you can really make your own. And while the peppermint makes them perfect for the holidays, changing up the toppings will make them great for any time of the year!
Ingredients
- Nonstick cooking spray for coating the baking sheets
- 1 cup (2 sticks) butter, at room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon vegetable shortening
- 6 ounces semisweet chocolate chips
- ½ cup finely chopped pecans, or crushed peppermint, or other candies
Instructions
- Preheat the oven to 350ËšF. Lightly coat 2 baking sheets with cooking spray.
- Cream together the butter and confectioners’ sugar in a large mixing bowl with an electric mixer at medium speed until light and fluffy, about 2 minutes. Add the vanilla and flour and continue mixing, scraping down the side of the bowl as needed, until well combined and a dough forms, 1 to 2 minutes.
- Shape the dough into 2 ½-inch by ½-inch logs (or into small mounds for round cookies) and place them 2 inches apart on the baking sheets. Flatten three quarters of each log slightly with the tines of a fork, leaving the tip unflattened.
- Bake until lightly browned, 12 to 14 minutes. Allow to cool on a wire rack.5 Meanwhile, combine the shortening and chocolate chips in a microwave-safe bowl and heat in the microwave at 45-second intervals, stirring between each, until melted and smooth. Dip the unflattened end of each cookie into the melted chocolate and place on a plate. Sprinkle with chopped pecans and let cool.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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I’ve been making these cookies the mid-1980’s — the recipe is from a Southern Living magazine issue from 1984. They are a favorite.
They certainly are good!
I made these wonderful chocolate dipped butter cookies and they were delightful.
I took the liberty of sandwiching them together with raspberry jam.
One of the focal points of my Christmas cookie platter.
Thank you for sharing this recipe. It is definitely a keeper.
YUM!! That sounds amazing!
Thanks! I received her book “Sweetness” and love it recipes and good reading! Wonderful book!
Awesome! So glad you are enjoying it!
I love your recipes, Stacey. I already did the sugar cookies and the frosting with my grandkids. Did the rolled oats with walnuts and white chocolate chips oh and dried cranberries, my favorite by far. Doing the 2 ingredient thin mints tonight and I will do these tomorrow!! Thank you for all you great & simple cookie recipes. Love them!!!! Have a wonderful Christmas.
Love hearing that, Sue! Merry Christmas, my friend!
I love how those almost look like potato chips!
Kari
https://sweetteasweetie.com/honey-bunches-oats-almond-treats/
I hadn’t noticed that, but it’s so true!