By: Jessica Holmes
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
You’ll love these buttery Chocolate Stuffed Shortbread Cookies. With a hidden chocolate surprise and a drizzle of chocolate on top, these 6 ingredient cookiesmake 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 gotsomething 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!
Did you make this recipe? Don’t forget to rate the recipe andleave a comment below. Hungry for more? Join me onInstagram,Facebook,PinterestandTwitterfor more amazing recipe ideas.
Let’s Bake
Chocolate Stuffed Shortbread Cookies
Yield Makes 16 cookies 1x
Prep: 20 minutesCook: 12 minutesTotal: 32 minutes
A buttery shortbread cookie stuffed with milk chocolate!
Print Rate
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.
Nutrition Information
Serving Size: 1 cookie Calories: 184
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CookiesCuisine: American
Recipe Card powered by
MORE BAKES YOU'LL LOVE
Chocolate Cookies
Chocolate Gingerbread Cookies
Chocolate Cranberry Shortbread Cookies
Free ebook
our favourite easy cakes
Sign up to the sweet club and we'll send our one layer cakes ebook straight to your inbox.
Reader Interactions
Leave a Comment
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.
Reply
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!
Reply
Amy Walker says
Made/Baked these cookies for my brothers takeaway pack 😊😄
He asked me to bake these for him.Reply
Jessica Holmes says
So glad you enjoyed them!
Reply
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.Reply
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!
Reply
Melissa stetler says
Do you think I could use some failed fudge that didn’t set and stayed creamy to fill the cookies?
Reply
Jessica Holmes says
Yes I think so! You might just want to freeze it first.
Reply
Older Comments
