Introduction

Salted Chocolate Shortbread Cookies combine the rich, buttery texture of classic shortbread with a decadent chocolate frosting and a touch of sea salt for balance. These cookies are perfect for anyone who loves a sweet and salty treat with a smooth, melt-in-your-mouth finish.

Salted Chocolate Shortbread Cookies Recipe - Recipe Image

Ingredients

2 cups butter (softened)
1 cup powdered sugar
1/2 cup corn starch
3 cups all-purpose flour
1 cup granulated sugar
6 tablespoons butter
1/3 cup milk
3 ounces Lindt Swiss Gold Bar milk chocolate (chopped)
3 ounces Lindt EXCELLENCE 70% Dark Chocolate Bar (chopped)
Fleur de Sel (for sprinkling)

Instructions

Step 1: In the bowl of a stand mixer, beat together the softened butter and powdered sugar until light and fluffy. Gradually add the corn starch and flour and beat until the dough is well combined. Refrigerate the dough for 30 minutes to firm up.
Step 2: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking.
Step 3: Using a 1 tablespoon cookie scoop, roll the dough into balls and place them on the prepared baking sheet, spacing them at least 2 inches apart.
Step 4: Bake the cookies for 12 minutes, or until they are set and the edges start to turn a light golden brown. Remove from the oven and let them cool completely before frosting.
Step 5: To make the frosting, combine the granulated sugar, butter, and milk in a small saucepan. Heat over medium heat, stirring constantly until the mixture reaches a boil. Continue cooking and stirring for 60 seconds before removing from heat.
Step 6: Stir in the chopped milk and dark chocolate until melted and smooth. Pour the frosting into a bowl and chill in the refrigerator for about 1 hour, until completely cold.
Step 7: Once chilled, use a mixer to beat the frosting until it becomes light and fluffy. Spread the frosting evenly onto the cooled cookies and sprinkle each with a pinch of fleur de sel to finish.

Tips & Variations

Use high-quality chocolate for the frosting to enhance the flavor. You can substitute with any good milk and dark chocolate bars you prefer.
For a different twist, add a teaspoon of vanilla extract to the dough or frosting for extra depth.
If you don’t have fleur de sel, a fine sea salt will also work well to balance the sweetness.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. If your kitchen is warm, keep them refrigerated and bring to room temperature before serving. The frosted cookies can also be frozen for up to 2 weeks; thaw in the fridge and then let sit at room temperature before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 24 hours before baking. Just cover it well to prevent drying out.

What if I don’t have a stand mixer?

You can use a hand mixer or mix by hand with a sturdy spoon, but beating the dough until light and fluffy is easier with a mixer.

Salted Chocolate Shortbread Cookies Recipe

Print Recipe

★★★★★

5 from 103 reviews

Delight in these rich and buttery Salted Chocolate Shortbread Cookies featuring a crisp, tender texture with a luscious salted chocolate frosting made from both milk and dark chocolate. Perfect for those who love a balance of sweet and salty flavors with a creamy chocolate finish.

Author: zara
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 62 minutes
Yield: Approximately 36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

2 cups butter (softened)
1 cup powdered sugar
1/2 cup corn starch
3 cups all-purpose flour

Frosting

1 cup granulated sugar
6 tablespoons butter
1/3 cup milk
3 ounces Lindt Swiss Gold Bar milk chocolate (chopped)
3 ounces Lindt EXCELLENCE 70% Dark Chocolate Bar (chopped)
Fleur de Sel (for sprinkling)

Instructions

Prepare the Dough: In the bowl of a stand mixer, beat together 2 cups softened butter and 1 cup powdered sugar until the mixture is light and fluffy. Gradually add 1/2 cup corn starch and 3 cups all-purpose flour, beating until well combined to form the dough. Refrigerate this dough for 30 minutes to firm up.
Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Shape the Cookies: Using a 1 tablespoon cookie scoop, roll the chilled dough into balls and place them on the prepared baking sheet, ensuring they are spaced at least 2 inches apart to allow for spreading.
Bake: Bake the cookies for 12 minutes or until they are set and the edges are beginning to lightly brown, indicating a perfect shortbread texture.
Cool: Remove the cookies from the oven and let them cool completely on a wire rack before frostings to avoid melting the chocolate.
Make the Frosting: In a small saucepan, combine 1 cup granulated sugar, 6 tablespoons butter, and 1/3 cup milk. Heat the mixture to a boil, stirring constantly to dissolve the sugar. Once boiling, continue cooking and stirring for 60 seconds to reach the right consistency.
Add Chocolate: Remove the saucepan from heat and stir in the 3 ounces chopped milk chocolate and 3 ounces chopped dark chocolate until fully melted and smooth. Pour the frosting into a bowl and refrigerate until completely chilled, approximately 1 hour.
Frost the Cookies: Use a mixer to beat the chilled frosting until it becomes light and fluffy. Spread the fluffy frosting generously over the cooled cookies.
Finish with Salt: Sprinkle fleur de sel on top of the frosted cookies to enhance the flavor with a delightful salty crunch.

Notes

Ensure butter is softened to room temperature for easier creaming with sugar.
Chilling the dough is crucial to prevent spreading and to develop tender shortbread texture.
Watch the cookies carefully in the oven to avoid over-baking; edges should be lightly browned only.
The frosting must be completely chilled before whipping to achieve the right fluffy texture.
Fleur de sel adds a gourmet touch but can be substituted with coarse sea salt if unavailable.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Salted chocolate shortbread, chocolate frosting cookies, buttery shortbread, chocolate cookies, homemade cookies, salted chocolate dessert