Chocolate Dipped Butter Cookies
Butter cookies are a comforting classic, but why not turn up the flavor by dipping them in chocolate!? This recipe for Chocolate-Dipped Butter Cookies does exactly that to make you fall deeply in love with it!
If you need an easy-to-make treat that everyone loves, nothing beats butter cookies, except maybe Chocolate-Dipped Butter Cookies!
These quintessential cookies are a holiday must-have hit on any occasion! I adore these cookies’ buttery texture and flavor and could not resist dipping them in delicious chocolate!
Try this simple recipe and see for yourself how easy and tasty baking classic sweets can be!
🥘 Ingredients
- Unsalted Butter: Unsalted butter is the first choice for bakers. Remember to take the butter out of the fridge to soften slightly before baking.
- Sugar: White sugar gives these butter cookies a sandy sweet texture and flavor that cannot be beaten!
- Vanilla Bean: Fresh scrapings from vanilla beans have the richest and most authentic vanilla taste; however, vanilla bean paste or vanilla extract are suitable substitutes.
- Egg White: The egg whites give the cookies a rise and deliciously light texture. This recipe uses just the white so you can buy a container of egg whites or split a few eggs and save the yolks for your next breakfast.
- Cake Flour: Cake flour is a lower protein than your typical pantry flour, making these treats buttery, soft, and irresistible!
- Cornstarch: Cornstarch helps give the cookies a melt-in-your-mouth feel.
- Dark Chocolate Couverture: This particular type of chocolate is made to melt. You can use those as substitutes if you prefer another variety of chocolate, like milk or white chocolate.
See the recipe card for quantities.
🔪 Instructions
Step One: Preheat the oven, line the baking sheets, and prepare the piping bag with a star tip.
Step Two: In the food processor or mixer, add the butter, sugar, and vanilla pulp. Mix until nice and creamy.
Step Three: Blend in the egg whites.
Step Four: Mix in the flour and cornstarch.
Step Five: Fill the piping bag with dough.
Step Six: Pipe the dough in circles onto the prepared baking sheets.
Step Seven: Bake the butter cookies. Remove from the oven and let them cool.
Step Eight: Melt the chocolate.
Water bath: If you use a water bath for melting, you need two pots of different sizes. Fill one pot 3-4 finger-widths with water and place the second, smaller pot in it. The second pot should not touch the water! Now put the chocolate to be melted into the upper, smaller pot and melt it over moderate heat while stirring over the rising steam.
Tempering unit: Add the chocolate to be melted to the tempering unit and set it to the appropriate melting temperature. White and milk chocolate: 40 °C // 104 °F, dark chocolate 50 °C // 122 °F.
Step Nine: Dip the butter cookies halfway into the chocolate coating. Let them drip off then place them on baking paper to dry. Allow the chocolate to set and then enjoy!
Dip the butter cookies halfway into the chocolate.
Place the cookies on a sheet of baking paper to dry.
Drizzled
Dipped
Line the cookie jar with parchment paper.
Enjoy!
🍫 Variations
You can easily tweak these cookies by using milk, white, blonde, or even ruby chocolate. Amp up the flavor and decor by adding chopped nuts to the wet chocolate or sprinkles for a festive flair!
Another tasty way to switch things up is to swap the vanilla bean for a little almond paste. This trick gives the cookies a vibrant nutty taste that will surprise and delight your taste buds!
🍽 Equipment
- Food Processor: A food processor or electric mixer is the ideal tool to mix this thick, rich, buttery dough!
- Piping Bag and Number 32 Star Tip: To make perfectly shaped and evenly sized cookies use a piping bag with a large star tip. If you don’t have a piping bag, cut a hole in the corner of a plastic bag and attach the tip at that opening.
- Mixing Bowl
- Lined Baking Sheets: You will need about two parchment or silicone-lined baking sheets for these cookies.
- Water Bath or Tempering Device: You will need to melt the chocolate and keep it warm while dipping, so a water bath, double-boiler, or tempering device will do the trick!
🌡 Storage
Unless you eat them in an instant, these cookies will keep for up to three weeks in an airtight container or well-sealed cookie tin.
Before filling, line the container with parchment paper and between each layer of cookies. This layer will keep the chocolate butter cookies from sticking to the bottom or each other.
💭 Top Tip
Save the scraped vanilla bean from this recipe to make homemade vanilla sugar!
These cookies will be pale when they are done, and that’s okay! Their edges should appear to be crispy, which means they’re ready to go!
Avoid chilling this dough. It is so rich in butter that chilling will make it very hard and almost impossible to pipe.
🙋🏻 FAQ
You sure can! Dying the dough is a fun way to add some colorful flair to the cookies. Either paint food coloring onto your piping bag for a swirled look or fold the dye into the batter before filling your piping bags.
These delicious cookies can be kept in an airtight container for up to three weeks at room temperature. You can also place the cookies in a freezer-safe bag and freeze them for up to six months. To thaw frozen cookies, place them in the fridge overnight.
Yes, absolutely! If you have a cookie press, use it to make your favorite shape and style of butter cookies; however, it is not a necessary tool. You can simply pipe the cookies as directed if you lack a press.
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Chocolate Dipped Butter Cookies
Equipment
- Piping bag with a star tip Wilton Star Tip 32
- 2 Baking tray
- Baking Paper
- Water bath or tempering device
Ingredients
- 7.05 oz Unsalted butter room temperature
- ½ cup Sugar
- 1 Vanilla bean
- 2 Egg white
- 1¾ cups Cake flour
- ¾ cup Cornstarch
- 1¼ cups Dark chocolate couverture
Instructions
- Preheat the oven to 170 °C // 338 °F.
- Cover the baking trays with baking paper and set aside a piping bag with a star-shaped tip to have it quickly at hand.
- Take the mixing bowl of your food processor. Add the softened butter, the sugar, and the vanilla pulp and mix it until it has a creamy consistency. This will take about 5 minutes.7.05 oz Unsalted butter, ½ cup Sugar, 1 Vanilla bean
- Once you have a creamy mixture, blend in the egg whites.2 Egg white
- Mix in the flour and cornstarch.1¾ cups Cake flour, ¾ cup Cornstarch
- Fill the dough into a pastry bag with a star-shaped nozzle.
- Use the piping bag to pipe the dough in the form of circles onto the baking tray covered with baking paper.
- Bake the butter cookies in the oven on the middle rack for about 20 minutes (depending on your oven). You want to bake these cookies pale in color!
- Once baked, take them out and let them cool.
- Melt the chocolate couverture using a water bath or tempering device.1¼ cups Dark chocolate couverture
- Once the chocolate is ready, dip the butter cookies halfway into the chocolate coating. Let them drip off and place them on a sheet of baking paper to dry.
- Once the chocolate has set, enjoy the finished cookies with tea, coffee, or hot chocolate!
Nutrition
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⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling – FDA.
Mouthwatering. Thank you for the variation suggestions. White and dark chocolate sounds so much fun to make.
On my list to bake this weekend.
Thank you so much, Giangi! I am so glad you like the recipe!
These butter cookies bring back so many wonderful childhood memories! My grandma always had some in the house. I love this recipe and the chocolate is a bonus layer of deliciousness.
Thank you so much, Brittany! These butter cookies have also made my grandma for me, and I’m very happy that I’ve been able to present this traditional recipe here.
oh my Nora, your dessert recipes never cease to amaze me! These looks absolutely scrumptious!
Thank you so much for your kind words! It makes me really happy that you like my recipes so much!
Yum, these were so soft and buttery, reminded me of my favorite cookies that come in those Christmas tins!