Chocolate-Dipped Parmesan Shortbread Cookies

Grated parmesan cheese adds nutty richness and a bit of saltiness to the cookies. Dip them in your favorite chocolate— semisweet, bittersweet or dark—you just can’t go wrong!

Wisconsin Cheese Chocolate-Dipped Parmesan Shortbread Cookies Recipe
Active Time
35 Minutes
2 Dozen Cookies



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Parmesan can be used in this recipe.


  1. Cream butter and sugar until light and fluffy in a large bowl. Combine the flour, parmesan and salt in another bowl; gradually add to butter mixture.
  2. Divide dough in half. Place half of the dough on waxed paper; shape with paper into a 1 1/2-inch thick, round roll. Wrap in plastic wrap. Repeat step with remaining dough. Refrigerate for at least 2 hours or up to 1 week.
  3. Heat oven to 350°F.
  4. Cut dough into 1/4-inch slices. Place 1 inch apart on parchment-lined baking sheets. Bake for 10-12 minutes or until golden brown. Cool completely on wire racks. 
  5. Melt chocolate chips in a microwave-safe bowl on high in 20-second intervals, stirring until smooth. Dip half of each cookie into chocolate; let any excess chocolate drip off. Place on waxed paper-lined baking sheets. Let stand until set.
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