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A close up of a shortbread cookie with chocolate icing
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Salted Chocolate Shortbread Cookies

These Salted Chocolate Shortbread Cookies are a great last minute addition to your cookie tray!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 24 cookies
Calories 320kcal

Ingredients

For the shortbread:

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

For the 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

  • In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Gradually add the cornstarch and flour and beat until well combined. Refrigerate dough for 30 minutes.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • Using a 1 tablespoon cookie scoop, roll dough into balls and place on prepared cookie sheet at least 2 inches apart.
  • Bake for 12 minutes or until cookies are set and edges are turning lightly brown.
  • Cool completely before frosting.
  • To make the frosting, add the sugar, butter, and milk to a small saucepan and heat to a boil, stirring constantly. Once mixture is boiling, continue cooking and stirring for 60 seconds. Remove from the heat and stir in the chocolate. Continue stirring until chocolate has melted. Pour mixture into a bowl and place in the fridge until completely chilled, about 1 hour.
  • Use a mixer to beat the frosting until light and fluffy. Spread onto the cookies.
  • Sprinkle with Fleur de Sel.

Nutrition

Calories: 320kcal | Carbohydrates: 31g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 48mg | Sodium: 163mg | Potassium: 61mg | Fiber: 1g | Sugar: 16g | Vitamin A: 565IU | Calcium: 15mg | Iron: 1.3mg