Chocolate button shortbread cookies. Buttery, crumbly, and delicious. Perfect treat loved by kids and adults alike. Easy homemade recipe!
Shortbread Biscuits
These cookies are inspired by the viral M&S chocolate button shortbread cookies, and I just had to make my own version. If you’re looking for the perfect cookie recipe that both kids and adults will love, these Chocolate Button Shortbread Cookies are it. They’re buttery, crumbly and seriously delicious.
They may (or may not) be inspired by the famous M&S shortbread cookies, but honestly, these homemade cookies are even better. Nothing beats the taste of freshly baked shortbread straight from your own oven.
This easy cookie recipe is simple to make and perfect for snacking, gifting, or enjoying with a cup of tea. Whether you’re a beginner baker or a more confident baker, this recipe delivers crispy edges, melt-in-the-mouth centres and chocolatey goodness in every bite. A must-try for any cookie lover.
Why You’ll Love This Chocolate Button Shortbread Cookie Recipe
- Easy to make– Simple ingredients, minimal effort
This recipe uses everyday pantry ingredients like butter, sugar, flour, and chocolate buttons, making it perfect for beginner bakers or busy parents. With just a few simple steps, you can create homemade shortbread cookies that taste far better than store-bought versions. - Family favourite– Perfect for kids’ lunchboxes, parties, or treats. These cookies are loved by both kids and adults, making them ideal for school snacks, birthday parties, bake sales, or afternoon tea. They are bite-sized which makes the perfect snack.
- Perfect texture– Buttery, crumbly, and just the right sweetness. The classic shortbread texture is buttery, crumbly, and melts in your mouth, while the chocolate buttons add a delicious creamy contrast. This recipe balances sweetness perfectly, creating cookies that are soft on the inside with lightly crisp edges, just like the viral M&S shortbread cookies but better!
- Customizable– Swap chocolate buttons for white chocolate, caramel, or nuts. Make these cookies your own! Try white chocolate buttons, caramel chunks, or even a sprinkle of nuts to suit your taste. You can also add a dash of cinnamon, orange zest, or vanilla extract to enhance the flavour, making these cookies a versatile homemade shortbread recipe that can be tailored to your family’s preferences.
Ingredients
- 210g Unsalted Butter– Butter is the foundation of shortbread cookies, giving them that rich, buttery flavour and crumbly texture. Softened butter blends easily with sugar, helping create a smooth dough and ensuring the cookies hold their shape while baking. Unsalted butter lets you control the salt content, so the sweetness of the cookie and chocolate shines through.
- 100g Caster Sugar– Caster Sugar sweetens the cookies without being grainy. Caster sugar dissolves easily into the butter, helping give the cookies a melt in the mouth crumb. It also contributes to a slight crispiness on the edges when baked.
- 200g Plain Flour– Plain flour provides structure and stability to the cookies. Combined with butter, it creates the classic shortbread texture, soft yet crumbly.
- 100g Cornflour/Cornstarch– Cornflour makes the cookies extra tender and melt-in-the-mouth. It reduces gluten formation in the flour, which prevents the cookies from being tough and helps achieve that iconic soft shortbread crumb.
- 200g Chocolate– Chocolate buttons add sweet, creamy pockets of chocolate throughout each cookie. Using both milk and white chocolate creates contrast in flavour and texture, making the cookies visually appealing and delicious. They also add a touch of indulgence, transforming a classic shortbread into a fun, irresistible treat loved by both kids and adults.
Tips & Tricks
- Don’t overbake– Overbaking will make the cookies dry.
- Chill the dough– This prevents spreading and keeps the cookies thick and crumbly.
- Use room temperature butter– It mixes more easily and creates a smoother dough.
- Let the cookies cool fully– Shortbread firms up as it cools, giving the perfect texture.
- You can substitute the cornflour for rice flour.
Storage Tips
- Store in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the baked cookies for up to 2 months. Defrost at room temperature before serving.
Tips & Variations
- Chocolate swap: Try white chocolate buttons, caramel chunks, or peanut butter chips.
- Decorate: Dust with icing sugar or drizzle melted chocolate on top.
- Flavour twist: Add a pinch of cinnamon or orange zest to the dough for a subtle twist.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
You can, but reduce or skip adding extra salt. Unsalted butter is preferred because it allows the sweetness of the chocolate and cookie to shine.
How should I store these cookies?
Store them in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months, just defrost at room temperature before serving.
Can I use other types of chocolate instead of buttons?
Absolutely! You can use chocolate chips, chopped chocolate, or even a mix of milk, dark, and white chocolate. Just make sure the pieces are roughly the same size so the cookies bake evenly.
How do I get the perfect crumbly texture?
The combination of plain flour and cornflour, along with softened butter, creates the classic shortbread crumb. Don’t overmix the dough, as this can make the cookies tough.
Can I make these cookies without a mixer?
Yes! You can cream the butter and sugar with a wooden spoon by hand or using your fingertips to bring the dough together. It might take a little longer, but the cookies will still turn out buttery and delicious.
Can I Customise the flavour?
Yes! Try adding vanilla extract, orange zest, cinnamon, or even a pinch of sea salt on top. You can also swap the chocolate buttons for caramel chunks, peanut butter chips, or nuts for variety.
Recommended Equipment/Ingredients
- Electric hand whisk
- Stand mixer (Use Code BITEOFBAKES for 20% off).
- Cocoa Powder
- Vanilla
- Baking Tray
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These buttery, crumbly chocolate button shortbread cookies are simple to make and guaranteed to be loved by everyone. With a soft, melt-in-your-mouth texture and a chocolatey centre, they’re the ultimate cookie for any occasion. Perfect for gifting, sharing, or keeping all to yourself!
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Chocolate Button Shortbread Cookies
Ingredients
- 210g Unsalted Butter (Softened).
- 100g Caster Sugar
- 220g Plain Flour
- 80g Cornflour/Cornstarch
- 200g Chocolate Buttons (I used a mix of milk and white chocolate buttons).
Instructions
- Add the softened butter and caster sugar to a large bowl and cream together until smooth and fluffy. If you don't have a mixer, you can rub the butter and sugar together with your fingers until combined.
- Add the plain flour, and cornflour, beat or mix until the dough comes together. It may be slightly crumbly at first, just knead gently with your hands to form a smooth dough.
- Fold in the chocolate buttons (milk and white chocolate) until evenly distributed throughout the dough.
- Lightly flour your work surface and roll the dough out to a thickness of 1.5cm.
- Use a 7cm cookie cutter to cut out the cookies and place them on lined baking trays. Space them out, about 6 per tray, as they are quite large.
- Place the cut cookies in the fridge for 30 minutes. While chilling, preheat your oven to 180°C (160°C fan/ Gas Mark 4).
- Sprinkle a little extra sugar over the tops of the cookies. Bake for 20–25 minutes or until golden.
- Leave the cookies to cool on the trays for a few minutes before transferring to a wire rack. Once cooled, enjoy your shortbread cookies with a cup of tea or coffee!