Chocolate-Chip Shortbread

Simply add chocolate chips to a basic sugar cookie recipe and drizzle raspberry preserves after baking to make these three-ingredient kid-favorite treats.

Chocolate-Chip Shortbread
Servings: 16 Prep 5 mins Chill 2 hrs Bake 350°F 27 mins to 30 mins


  • 1 Basic Sugar Cookie Dough (Find the recipe by brrowsing our recipe collection in the search bar above.)
  • 1/2 cup mini semisweet chocolate chips
  • 3 tablespoons seedless raspberry preserves

Make It

1. To basic sugar cookie dough, mix in 1/2 cup mini semisweet chocolate chips. Form into one disk and refrigerate for 2 hours.

2. Press into a 9-inch round fluted nonstick tart pan. Score into 16 pie-shaped wedges without cutting completely through dough.

3. Bake at 350 degrees F for 27 to 30 minutes. Let cool and remove side of pan. Just before serving, melt 3 tablespoons seedless raspberry preserves and drizzle over top of tart. Cut into 16 wedges along score marks.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 179, Fat, total (g): 8, chol. (mg): 28, sat. fat (g): 5, carb. (g): 25, fiber (g): 1, pro. (g): 2, sodium (mg): 36, Percent Daily Values are based on a 2,000 calorie diet.