Chocolate Dipped Heath Bar Shortbread Cookies

Have you been baking Christmas cookies yet? If your schedule has been anything like mine, you’ve been busy baking up a storm for cookie exchanges, holiday parties and office gatherings.

For this year’s work cookie exchange, I opted to make these cookies. I knew I wouldn’t have time to make them completely the night before, so I actually made the dough, froze it, and then baked and dipped them in chocolate and sprinkles the night before. These cookies are good – not too sweet, but delicious and festive (if you add rainbow sprinkles)! A great cookie exchange addition.

Chocolate Dipped Heath Bar Chip Shortbread-icrashedtheweb

Chocolate Dipped Heath Bar Shortbread Cookies

Recipe from the kitchn. The original recipe says it makes 70-75 cookies. Don’t know what I did differently, but mine made about 45. If yours makes 70, PLEASE let me know what you did!

Here’s what you need:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, sifted
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cups mini semi-sweet chocolate chips
  • 3/4 cup Heath toffee chips
  • 1 cup chocolate melting wafers

Here’s what you do:

  1. Cream together butter, powdered sugar, and salt until smooth. Add vanilla.
  2. Using a hand or stand mixer on, low speed, mix in the flour until combined and a dough is formed. Fold in 1 cup of the chocolate chips and the Heath Bar chips.
  3. Divide the dough in half and shape each half into a log about 10-12 inches long. Wrap both logs of dough in parchment or plastic wrap. Refrigerate the rolls until firm (a few hours, or up to three days). The logs can also be frozen if you don’t plan on baking them within a few days, just make sure to thaw in the fridge overnight before baking.
  4. When you’re ready to bake the cookies, cut the logs into 1/4- to 1/2-inch thick slices. Preheat the oven to 350°F and line two baking sheets with parchment paper. Arrange slices slightly apart on the baking sheets.
  5. Bake the cookies for 13 to 15 minutes, until the edges just start to brown brown. Let the cookies cool on the baking sheets before removing from the pan.
  6. Melt the 1 cup of chocolate melting wafers in the microwave in 15-second intervals, stirring between each interval. Dip one end of each cookie into the chocolate and use a butter knife to scrape off the excess chocolate. Place the dipped cookies on parchment paper. Optional: while still wet, add festive/colorful sprinkles. Wait until set before storing or tasting.
  7. Enjoy!

Chocolate Dipped Heath Bar Chip Shortbread~icrashedtheweb

Some questions for you:

  • What twists on traditional cookies do you make to give them more of a holiday appeal? I like to shape them into fun holiday shapes (candy canes, snowmen) or add red/green sprinkles (like these!).
  • What’s your go-to cookie for cookie exchanges?

Thumbprint Cookies with Jam

Let the countdown begin – Christmas Eve will be here in just a week! If you’re looking for a great cookie to add to your holiday cookie collection, look no further – here is a keeper.

Thumbprint Cookies with Raspberry Jam are a staple in my household and one of the cookies we have nearly every year during the holidays. When my friend Melgar, who typically joins us for dessert during the holidays (but sadly won’t be there this year), asked me to share the recipe, I couldn’t believe I hadn’t already posted it here! So here you go – enjoy!

Thumbprint Cookies with Jam - i crashed the web

Thumbprint Cookies with Jam

Here’s what you need:

  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup sugar
  • 2 egg yolks, room temperature
  • 2 teaspoons vanilla
  • 1 cup all purpose flour
  • about 1/4 c jam of your choice – I love raspberry!

Here’s what you do:

  1. Cream butter with sugar in large bowl of electric mixer until fluffy.
  2. Beat in egg yolks and vanilla, stopping machine as necessary to scrape down sides of bowl.
  3. Add flour and continue beating just until mixed through; do not overbeat or cookies will be tough.
  4. Refrigerate dough for 30 minutes for firmer cookies that will not spread very much.
  5. Shape dough into 2 tbs. size balls* and flatten with your palms. Transfer to cookie sheet.
  6. Smooth and round cookies using knife (or your finger) dipped in cool water. To make a simple filled cookie, press thumb into formed cookie to make an indentation. Fill with jam.
  7. Transfer to greased baking sheets.
  8. Position rack in center of oven and preheat oven to 350 degrees F. Bake cookies one sheet at a time until edges are brown and centers are just firm to touch, about 8-10 minutes. Cool on racks.

Makes about 2 dozen or so cookies.

Thumbprint Cookies w Jam - i crashed the web

*Feeling crafty and have extra time? Feel free to roll out dough and cut into cute, festive shapes instead of shaping dough into balls, before putting thumbprint onto dough.

Plus, as always, some questions for you:

  • Have you made these before? What do you do that’s different?
  • What’s your favorite type of jam?
  • What’s your favorite holiday cookie?  I love these! And Buckeyes, do they count? 

And here are two more of my favorite holiday cookies:

Super Easy Peasy Tuxedo Cookies - i crashed the web

Cherry Almond Chocolate Kiss Cookies - i crashed the web