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. 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!
Recipe Card
Chocolate-Tipped Butter Cookies
Ingredients
- Nonstick cooking spray for coating the baking sheets
- 1 cup (2 sticks) butter, at room temperature
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon vegetable shortening
- 1 package 6 ounces semisweet chocolate chips
- 1/2 cup pecans finely chopped, or crushed peppermint or other candies
Instructions
- Preheat the oven to 350˚F. 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 1/2-inch by 1/2-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
Chocolate-Tipped Butter Cookies will keep, in an airtight container at room temperature, for up to 1 week.
Did you make my Chocolate-Tipped Butter Cookies?I'd love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
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!