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?

Edible Mittens!!! (chocolate dipped shortbread cookies)

Brrr! What a COLD week we had last week. I know it was that way in most of the country – but that thought did not warm me as I was walking to work in the single digits (“feels like -30something” with the windchill). I seriously bundled up and wasn’t ashamed – I had my mittens, scarf, hat AND furry hood. Don’t worry, I took a selfie for you.

Remind me not to take pictures of myself looking like this again.

Remind me not to take pictures of myself looking like this again.

Anyway, there’s not much you can do when the weather’s cold besides bundle up, eat a lot of soup, run on a treadmill – and of course bake! Don’t you agree? And with the weather so cold, it was only fitting to make a buttery shortbread cookie (borrowed from Ina Garden) – and shape them like mittens. Cute, don’t you think?

chocolate dipped mitten cookies - i crashed the web

Mitten Cookies! (Or Chocolate Dipped Shortbread Cookies)

Here’s what you need:

  • 3/4 pound butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 cup semi-sweetened chocolate chips

Here’s what you do:

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, combine butter and sugar. Mix well with an electric mixer until combined. Add in vanilla and mix well.
  3. Add in flour and mix on low speed until the dough starts to come together. Dough should be well combined and not powdery. Shape dough into a ball and chill in the refrigerator for 30 minutes.
  4. After dough is chilled, roll out the dough and cut with your cookie cutter into fun shapes. I thought I had a mitten cutter – but I didn’t. Whoops! So instead I free cut a few fun shapes (beer, a B for B, and some more) and then made a mitten stencil out of thick paper and traced that with a knife.
  5. Place the cookies on a baking sheet lined with parchment paper.
  6. Bake for 20 to 25 minutes, until the edges are light brown.
  7. Allow to cool to room temperature.

Once cool, you can melt chocolate and dip your dough shapes in them!

  1. Put about 1 c. chocolate chips in a microwave safe bowl and microwave for 30 seconds. Your chocolate won’t be melted yet (likely) but continue to stir and nuke the chocolate in 30 second intervals until it’s fully melted- this will help to ensure the chocolate doesn’t burn.
  2. Dip the cookie in the chocolate. I dipped the bottom of the mittens and then sprinkled them with sprinkles to make them the way they are. But you could also drizzle you cookies with chocolate as well.

Enjoy!

mitten shaped template

the paper mitten I drew for a template … and other cookies in the background

some cookies cooling, some cookies ready for the oven

some cookies cooling, some cookies ready for the oven

some other fun shapes I cut

some other fun shapes I cut