Filed Under: Chocolate | Cookies | Dessert

Chocolate Dipped Shortbread Cookies

Recipe By Tessa Arias
August 10th, 2018
5 from 7 votes
5 from 7 votes

Easy Chocolate Dipped Shortbread Cookies feature a buttery shortbread made with oats and brown sugar dipped in chocolate for the ultimate afternoon treat!

Yield: 18 cookies

Prep Time: 15 minutes

Cook: 25 minutes

This recipe and story are sponsored by Ancestry. Thank you for supporting me in working with brands I love to bring you new recipes.

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Easy Chocolate Dipped Shortbread Cookies feature a buttery shortbread made with oats and brown sugar dipped in chocolate for the ultimate afternoon treat!

The test showed that I’m about 54% British, specifically 35% from Ireland / Scotland / Wales with a likelihood that my family is from northeast and central Scotland. No big surprise there since my mom was born in Scotland and I actually have British citizenship!

It was super interesting to see the geographic detail the test showed. I think it’s just crazy that your DNA can reveal the path your ancestors took that led you to exactly where you are right now.

What was a total surprise is that I’m 8% Native American! What?!

Since this covers both North & South America, I’m thinking it must come from my paternal grandfather’s side since he’s Honduran.

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Being that such a large part of my heritage is Scottish, I wanted to share a Scottish-inspired recipe with you!

Since shortbread is a Scottish biscuit cookie and we all adore cookies in the Handle the Heat community, I thought this Chocolate Dipped Shortbread Cookie recipe would be the perfect creation inspired by my results.

Easy Chocolate Dipped Shortbread Cookies feature a buttery shortbread made with oats and brown sugar dipped in chocolate for the ultimate afternoon treat!

I did a little Internet sleuthing and apparently the invention of shortbread has often been credited to Mary, Queen of Scots in the 16th century. The popular triangle shape for shortbread was inspired by the shape of fabric pieces used to make petticoats during the reign of Queen Elizabeth I. Who knew?!

I deviated from the traditional recipe by using a higher ratio of sugar to make these cookies sweeter and using brown sugar for a deeper complexity of flavor. Since I increased the sugar, I wanted to make sure I used a more traditional Scottish ingredient to balance things out: oats!

And as a true chocolate lover, I just had to add the stuff into this recipe somewhere. I opted for dipping the cookies in chocolate, which I think makes them all the more beautiful.

This recipe uses a food processor to make quick and easy work of assembling the dough. If you don’t have a food processor, use quick oats, which are finer in texture, and make the dough with an electric mixer instead.

For a fun flavor twist, add 1 tablespoon freshly grated orange zest in with the dough ingredients for chocolate-orange goodness!

Easy Chocolate Dipped Shortbread Cookies feature a buttery shortbread made with oats and brown sugar dipped in chocolate for the ultimate afternoon treat!

5 from 7 votes

How to make
Chocolate Dipped Shortbread Cookies

Yield: 18 cookies
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Easy Chocolate Dipped Shortbread Cookies feature a buttery shortbread made with oats and brown sugar dipped in chocolate for the ultimate afternoon treat!


  • 2 sticks (227 grams) unsalted butter, at room temperature
  • 3/4 cup (150 grams) light brown sugar
  • 1/2 teaspoon fine salt
  • 1 cup (100 grams) oats, old fashioned or quick cooking
  • 1 1/2 cups (191 grams) all purpose flour
  • 4 ounces (113 grams) semisweet or bittersweet chocolate


  1. Preheat oven to 350°F. Line an 8 by 8-inch square baking pan with parchment paper or foil, leaving an overhang.
  2. Place all ingredients except the chocolate in the bowl of a food processor and process until a smooth, soft, and slightly sticky dough forms.
  3. Press the dough evenly into the prepared pan. Bake for about 25 minutes, or until very lightly golden brown and set. Let cool completely. Remove the sheet of shortbread from the pan and cut into squares with a big sharp knife. Cut each square into two triangles.
  4. In a medium microwave-safe bowl, microwave the chocolate for 45 seconds. Stir, and continue heating in 30-second bursts, stirring between bursts, until the chocolate is smooth.
  5. Dip each cookie in chocolate, allowing the excess to drip off. Place on a parchment lined baking sheet and allow the chocolate to set before serving or storing.
  6. The cookies can be stored in an airtight container at room temperature for up to 5 days.
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Amy W — August 1, 2021 at 12:33 pm

    This is a very tasty recipe. I love the oatmeal in it. Every recipe I’ve tried from you has been perfection!! Thank you for another great one!

    • #
      Emily — August 2, 2021 at 3:36 pm

      So happy to hear that, Amy! Thanks for the comment!

  2. #
    Seema — November 27, 2020 at 4:05 am

    Hi Tessa,

    I made these and they are so, so good. Only thing is the 25 minute bake time didn’t work for me – they tasted bit raw. Had to bake again almost 45 minutes in total and they are perfect now. Crunchy, but soft and so very yum. I used an 8″ x 8″ pan. Any suggestions or comment on this?

  3. #
    Stacie Ysidro — July 13, 2020 at 12:52 pm

    These are amazing! I am usually not much for short bread but I have made these multiple times! I even used my favorite tea to flavor then, just added it to the flour…
    and on a side note, one time I didn’t have all purpose flour and used almond flour- its a no go! I found out the hard way the beauty of gluten

  4. #
    Sheila in MD — August 14, 2018 at 8:06 am

    Do you think it would work to roll these out and cut in shapes? I am looking for an oatmeal shortbread recipe that is similar to cookies served with your check at a beachfront restaurant in the San Diego area-they are to die for there! Thanks-

  5. #
    Yvonne — August 13, 2018 at 3:02 pm

    Hi Tessa! Tried these today, what a wonderful easy shortbread recipe. Made as directed and they came out beautiful. They were so light and buttery that some of them broke while dipping in the chocolate!

  6. #
    Donna B Oliphint — August 13, 2018 at 11:04 am

    My husband’s family is Scottish. In fact, Robert the Bruce, the father of Scotland, is in their lineage. My father in law was of the Bruce family. I LOVE shortbread and have 2 wonderful recipes already, but definitely plan to try this one. By the way, Walker’s round shortbread cut into triangles is called “petticoat”. Now I know where that came from.

    • #
      Tessa — August 16, 2018 at 10:39 am

      Wow, that’s so crazy! Thanks for sharing!

  7. #
    Kelly — August 13, 2018 at 10:01 am

    I apologize for the food processor question, I just noticed the comment regarding a hand mixer in the dialogue. Pat, thanks for the tip regarding freezing. I will be making these soon as part of my dry run. 🙂

  8. #
    Myra — August 13, 2018 at 9:10 am

    In UK we call these Flapjacks when they have oats in them.
    The very old recipes for shortcake [shortbread] have ground rice in them but the modern ones don’t.
    They are shaped into oblongs, or a round, which is marked into triangles, both marked with a fork in regular rows all over before baking.

  9. #
    Patricia — August 13, 2018 at 8:31 am

    Will try this very soon. I was given a recipe from a Scottish lady who uses brown rice flour combination with regular flour. I will try this recipe using it as well as using the recipe as stated above. Her recipe also has you dipping the finished product with chocolate. Can’t go wrong with that! 🙂

  10. #
    Pat — August 13, 2018 at 6:01 am

    This is almost the exact recipe i’ve used for years. A Scottish baker told me they have the authentic shortbread taste! Thanks for making them in the food processor; that’s a great time saver. Kelly, the cookies can be frozen, but if I’m dipping in chocolate, I wait until the cookies are thawed to dip them.

  11. #
    Susan — August 13, 2018 at 3:55 am

    It looks like your cookies were made in a round pan or springform but the recipe calls for 8 X 8. I like the pie or wedge shape….what size would work best? I have not made the recipe but have recently been to Scotland and am looking forward to hosting for dinner some of those with whom we traveled. This would make a yummy dessert.

  12. #
    Kelly — August 13, 2018 at 3:30 am

    I am searching for cookie recipes to make for our daughter’s wedding and this looks like a winner. I have two questions though. I do not have a large food processor but do have a strong hand mixer with beater blades, would that work just as well? Also, are these cookies able to be frozen? I will most likely be baking LOTS of cookies so anything I can do to start in advance is appreciated. 🙂

  13. #
    Amanda — August 10, 2018 at 4:26 pm

    I swear you were going to say that found your long-lost relative, Amanda Seyfried. With your pretty hair and eyes, I think you two are doppelgangers. (And please! I hope you will take this as a compliment.)

    • #
      Tessa — August 11, 2018 at 12:04 pm

      Haha! Thank you 🙂 I’ve been told this many times before!

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