This is a great recipe I wanted to try. I was attempting to make a copy of Safeway’s “Susan Cookies” and I think I did a good job, though if I was having them just for me, I would have used Milk Chocolate, as opposed to Semi-Sweet Chocolate. And maybe baked them a little less, a few days later and they are a little firm for Shortbread, at least to my personal taste.

Chocolate Topped Vanilla Shortbread Cookies

Joseph Guimarin
I wanted to make something similar to Safeway's "Susan Cookies", if you know what those are. And these turned out great!
Prep Time 10 minutes
Cook Time 25 minutes
Rest Time 30 minutes
Total Time 1 hour 5 minutes
Course Cookies, Dessert, Snack Time
Cuisine American
Servings 36 Cookies
Calories 130 kcal


  • 1 Cup Salted Butter
  • 2 ½ Cup All Purpose Flour
  • 2 Tsp Vanilla Extract
  • ¾ Cup Granulated Sugar
  • ¾ Bag Chocolate Chips


  • Cream butter, Sugar, and Vanilla.
  • Add Flour ½ Cup at a time till soft dough forms.
  • Turn dough out and kneed till smooth. Chill for about 30 minutes.
  • Form little balls, and flatten into "pucks". Bake 20-25 minutes till done.
  • After you remove from the oven, indent the pucks slightly in the middle. I used the bottom of a Table Spoon. Allow to cool on cooling racks.
  • Melt your preferred chocolate chips in a measuring cup. Spoon your desired amount into the indents on your shortbread pucks.


Just a general note. When I made mine, they were a little dry, so I added little splashes of water till the dough formed and stuck together without being “too dry”. 
Also, you can use any kind of chocolate you would like, it’s really up to you. I used semi-sweet chips, but I was taking them to a party. If they were just for me
Keyword Chocolate, Cookie, Dessert, Shortbread

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