Name: Mini Chocolate Chip Shortbread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16
Cuisine: US
Ingredients: 1 cup Plant-Based Butter Alternative (Salted); 1 cup Icing Sugar; 1 teaspoon Vanilla Extract; 0.5 teaspoon Fine Sea Salt; 2 cups All-Purpose Flour, plus more for dusting; 1 cup Mini Semi-Sweet Chocolate Chips

Desserts

Mini Chocolate Chip Shortbread

Jul 23, 2025
by Adriana Denesik
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

20 mins
COOK TIME

15 mins
TOTAL TIME

35 mins
SERVING

16 People
VIEWS

0

Indulge in these melt-in-your-mouth, plant-based delights! Our Mini Chocolate Chip Shortbread cookies offer a buttery, crumbly texture packed with sweet chocolate chips. A simple recipe that delivers extraordinary flavor, perfect for any occasion.

Ingridients

Adjust Servings

1 cup Plant-Based Butter Alternative (Salted)

1 cup Icing Sugar

1 teaspoon Vanilla Extract

0.5 teaspoon Fine Sea Salt

2 cups All-Purpose Flour, plus more for dusting

1 cup Mini Semi-Sweet Chocolate Chips

Nutrition

Carbohydrate

27 g
Fiber

1 g
Protein

2 g
Saturated Fat

2 g
Sodium

74 mg
Sugar

14 g
Fat

3 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat oven to 325°F (160°C). (5 minutes)

02

Step

In a large mixing bowl, cream together the Plant-Based Butter Alternative and icing sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer. (3 minutes)

03

Step

Stir in the vanilla extract and salt until well combined. (1 minute)

04

Step

Gradually add the flour, mixing until just a ball of dough almost forms. Be careful not to overmix. (5 minutes)

05

Step

Gently fold in the mini chocolate chips until evenly distributed throughout the dough. (2 minutes)

06

Step

Divide the dough into sixteen equal portions. Roll each portion into a ball, about 1/2-inch to 1-inch in diameter. (5 minutes)

07

Step

Place the dough balls onto ungreased baking sheets, leaving some space between each cookie. (2 minutes)

08

Step

Using a fork dipped in flour or icing sugar to prevent sticking, flatten each cookie gently. This creates a decorative pattern and helps them bake evenly. (3 minutes)

09

Step

Bake for 12-17 minutes, or until the edges and bottoms are very lightly golden brown. Keep a close eye on them to prevent burning. (15 minutes)

10

Step

Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For a richer flavor, use European-style plant-based butter alternative with a higher fat content.
Dusting the fork with flour or icing sugar is key to prevent sticking and ensuring a clean pattern on each cookie.
Store cooled shortbread cookies in an airtight container at room temperature for up to 5 days.
Feel free to experiment with different flavors by adding a pinch of cinnamon, citrus zest, or chopped nuts to the dough.

Adriana Denesik

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.