Chocolate-Dipped Parmesan Shortbread Cookies

Chocolate-Dipped Parmesan Shortbread Cookies
Active Time
25 minutes



Ingredients List


  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, mixing well. Divide dough in half. Place half of dough on waxed paper; shape with paper into a 1 1/2-inch thick, round roll. Wrap in plastic wrap. Repeat with remaining dough. Refrigerate for at least 2 hours or up to 1 week.
  2. Heat oven to 350°F.
  3. Cut dough into 1/3-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. 
  4. Melt chocolate chips in a microwave, stirring every 20 seconds until smooth. Dip half of each cookie into chocolate, letting any excess chocolate drip off. Place on waxed paper-lined baking sheets; let stand until set.

Recipe Tip

  • Any brand of Wisconsin parmesan can be used.

Cheesemonger Tip

The parmesan cheese adds a nutty richness to the cookies balancing out the sweetness— it’s actually kind of sweet and salty. Yum!