Buttery, tender shortbread cookies infused with caramel‑like brown sugar, dipped in rich dark or milk chocolate, and finished with sparkling sugar crystals or chopped nuts – an elegant, melt‑in‑your‑mouth indulgence.

Why You’ll Love This Recipe

These cookies offer the perfect balance between buttery richness and sweet caramel notes from the brown sugar. Dipped in chocolate, they gain a luxurious, sophisticated touch. Whether styled for a holiday dessert table, an afternoon tea, or a thoughtful homemade gift, they bring comfort and elegance in every bite

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup unsalted butter, softened
½ cup light brown sugar, packed
1 tsp vanilla extract
2¼ cups all‑purpose flour
¼ tsp salt
6 oz dark chocolate, chopped (or milk chocolate to taste)
2 Tbsp turbinado or demerara sugar (for garnish)

directions

Preheat oven to 325 °F (160 °C). Line a baking sheet with parchment paper.
In a bowl, cream butter with brown sugar until light and fluffy. Mix in vanilla.
Add flour and salt; stir until dough comes together.
Roll dough to ¼″ thickness on a floured surface. Cut into rectangles or shapes.
Bake for 15–18 minutes, until edges are lightly golden. Cool fully.
Melt chocolate using a double boiler or in 20‑second microwave bursts until smooth
Dip one edge or half of each cookie into melted chocolate, tapping off excess.
Place on parchment and immediately sprinkle with turbinado sugar.
Let set at room temperature or chill briefly until chocolate is firm.

Servings and timing

Yield: ~30–36 cookies
Prep & active time: ~35 minutes
Baking + chilling: ~50 minutes
Total time: ~1 hour 25 minutes, including setting time
Other variations report ~1 hr 30 min (with chill steps)

Variations

Nut topping: Sprinkle chopped pecans, toffee bits, or crushed nuts onto wet chocolate
Chocolate choice: Use milk, semi‑sweet, or dark chocolate as preferred.
Festive design: Opt for turbinado sugar for sparkle, or add colored sprinkles for seasonal flair.
Shape options: Slice dough into logs, chill, then cut into rounds before baking

storage/reheating

Storage: Once chocolate is set, store cookies in an airtight container at room temperature for up to 3 days.
Freezing: Freeze cooled cookies (undipped or dipped) in a single layer, up to a month; allow to thaw before garnishing and serving

FAQs

1. How many cookies does this make?

Approximately 30–36, based on Ina Garten’s version

2. Why use brown sugar instead of white?

Brown sugar imparts a deeper, caramel-like flavor that elevates the shortbread’s taste

3. Do I need to chill the dough?

Not always necessary, but chilling makes cutting easier and reduces spreading

4. How long should I bake them?

Bake at 325 °F for 15–18 minutes, until the edges are just turning golden.

5. How do I melt the chocolate properly?

Use a double boiler or microwave in short intervals, stirring frequently, to ensure even melting

6. Can I use store-bought chocolate bars?

Yes—just chop into small pieces for even melting. Higher quality yields richer flavor .

7. What garnishes work best?

Turbinado sugar, chopped pecans, toffee bits, or decorative sprinkles all work beautifully

8. Can I freeze the cookies?

Yes—freeze unbaked or baked cookies in layers with parchment, up to 1 month; thaw completely before dipping or serving

9. Are these gluten-free?

Not as written, but you can substitute a gluten-free flour blend with good results .

10. Can I make them dairy-free?

Use vegan butter and dairy-free chocolate; they retain great flavor and texture.

Conclusion

Chocolate‑Dipped Brown Sugar Shortbread is a luxurious twist on a classic—simple to make yet unforgettable in taste. The rich combination of brown sugar, buttery dough, and luscious chocolate makes them perfect for gifting or treating yourself. Elegant, versatile, and utterly delicious—each bite is a melt-in-your-mouth moment.