You'll love the melt-in-your-mouth texture and chocolate flavour of these delicate cookies. Be sure to make extra to share with friends.

  • PREP: 0 hr(s). 20 min / Total: 0 hr(s). 38 min
  • PHOTOS: 1 Add your photo
  • Servings: 5 doz. or 30 servings, 2 cookies (29 g) each

Courtesy of:kraft

What you need

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Make It

  • Heat oven to 350°F.

  • Beat butter and 1 cup sugar in large bowl with mixer until light and fluffy. Add flour and corn starch; mix well. Stir in chocolate.

  • Roll dough into 60 (1-inch) balls; place, 3 inches apart, on baking sheets. Flatten slightly with bottom of glass.

  • Bake 13 min. or until centres are set and tops are lightly browned; cool on baking sheets 5 min. Add warm cookies, 1 at a time, to remaining sugar; turn to evenly coat both sides of each. Cool completely on wire racks.

Kraft Kitchen Tips


    Prepare as directed using Baker's Bittersweet Chocolate and 1 cup chopped pecans, stirring nuts into dough with the chocolate.


    You'll know it's a special occasion when the aroma of this special cookie fills the house.

  • NOTE

    Adding cookies to the icing sugar while warm melts the sugar and creates a frosting-like coating.

Ratings & Reviews




Awesome! I make this recipe every Christmas and received lots of + feedback from family and friends.


make them bite size



I've made these cookies two years in a row for Christmas and will do so again this year. It's really easy and the cookies just melt in your mouth.


Oh my God! So good and so easy. For half the recipe I didn't coat the cookies with icing sugar and instead dipped them in melted chocolate. Both versions were gobbled up!


It tastes awesome, ive dreamt of making this recipe for a while. Thank you Kraft.




I have made this recipe without the chocolate (it was my Mom's) but always chilled the dough and rolled it out for cutout cookies. for this ,I used half semisweet choclate chips and half unsweetened chocolate and this ws very good especially with coffee. I will definitely make this again.


This recipe is similar to my mum's regular shortbread cookies, but with a twist..chocolate. It's is wonderful and easy to make.


You don't melt the chocolate. Because you're chopping it, they will be almost like small chocolate chips.


HELP!!! I am most definitely NOT a baker but would love to give these ccokies a try...shortbread are my favorite. Anyway I know it doesn't "say" to melt the chocolate but I just want to confirm because most baking recipes require that. Any help would be a huge help :o) thanks and Merry Christmas!!


I can't bake, however these shortbreads are easy to make and taste soooo good. If you plan to eat a number of them - make sure you have a tall glass of cold milk!


These are the best shortbread cookies I've ever had. I normally don't even like shortbread cookies. I substituted the dark chocolate squares with semi-sweet chocolate chunks, and they were perfect. My only mistake was making the balls too big, but they still turned out good.


Very yummy little cookies. They melt in your mouth, whether fresh from the oven, or fresh from the freezer. The recipe makes a huge amount, so they make great gifts. Also, many reviewers have mentioned skipping the nuts in the recipe....there are no nuts in the recipe, so don't know what they're doing.


Really easy to make and with things I already had on hand. I used dark chocolate chips instead of the dark chocolate squares and it turned out just fine. I really enjoyed them.


I omitted the chocolate & add grated lemon peel & lemon extract instead.


Thies cookies have now become a Christmas staple in our home - and friends and family really look forward to their Christmas cookies tins with these inside along with the Big Batch Kris Kringle cookies!


I found them bland.


Excellent shortbread cookies! They are excellent warm from the oven and they freeze well (if you have any left). I used 72% dark chocolate and baked them a little less to make a more delicate cookie. This is a recipe to add to your favourites!


Absolutely delicious! Friends and family all loved these cookies! I made with both salted and unsalted butter and found the salted to be more flavorful.


Because of a nut allergy in the family, I used cranberries instead of nuts. They are very good that way.


I wasn't impressed, too dry, too bland and although I used semi sweet chocolate, they were bitter tasting.


excellent cookies very light & easy! I did not include the nuts because we can't eat them were excellent without nuts


These shortbread cookies were easy to make and very tasty, although I substituted the bittersweet chocolate for semi-sweet chocolate. Mmmm, good



my family just love them


I made these cookies for Christmas and they were a hit!! Within a few days all my cookies were gone. Very yummie! The bittersweet taste and the nuts add for a very interesting mix to shortbread cookies. Definitely a must-make-again cookie.




the combination of bittersweet, & nuts is very good


Everyone I gave this cookie raved. I now beats out even my chocolate chip recipe. Anything with that much butter, has to be good. Thanks for sharing.


I made these using the wrong kind of chocolate. I used unsweetened, so for the next batch in the oven I added some sweet choc. chips into the batter. Much better then. I will make them again with the right kind of chocolate..


Excellent!! Very simple and a big hit during the holidays!


These were a real hit! Considering I've never made shortbread before, they were very easy! TMB


These are excellent cookies and very easy to make.


ok but not so ok there prettey good all and all


these are a hit at home and work.... so easy and so yummy!!!!!! rainee


These were sure a hit at our house, and they freeze well, will be making these often, Florence


I've made this several times now and it has never failed me! I also always receive lots of compliments on it.


Very tasty! Will make it again. :)


I made these last year& they were a big hit. I usually make the whipped kind, and these were a nice change! The chocolate & cranberries were a great addition.


Easy to make. Very tasty and they melt in your mouth.


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Makes 5 doz. or 30 servings, 2 cookies (29 g) each.

Nutritional Info

Serving Size 2 cookies (29 g)

Total Fat 15g
Saturated Fat 9g
Cholesterol 35mg
Sodium 90mg
Total Carbohydrates 23g
Dietary Fiber 1g
Sugars 8g
Protein 2g
Vitamin A10%
Vitamin C0%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


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