Chocolate Chip Shortbread with Cold Brew Buttercream


For the cookies

  • 1 cup butter, softened
  • 2/3 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 2 cups flour
  • 1/2 cup mini chocolate chips

For the buttercream

  • 6 tbs softened butter
  • 1 cup powdered sugar
  • 1/4 cup dark cocoa powder
  • 1 tsp vanilla
  • 1 tbs cold brew


  • In a large bowl, use an electric mixer to mix the butter and powdered sugar until creamy; add the vanilla
  • Add the flour to the butter mixture and blend until incorporated (it will be a crumbly texture)
  • Fold in the chocolate chips, then use your hands to gather the dough into a ball; refrigerate for 30 min
  • After your dough as chilled, remove from the fridge and preheat oven to 325 degrees
  • Roll out the dough until it is 1/4 inch thick, and begin cutting out your shapes
  • Put the shapes on a baking sheet covered in parchment and bake for 18 min.
  • To make the buttercream place all ingredients into a standing mixer and mix until smooth; add more cold brew if the mixture is too dry

Leave a Comment

Your email address will not be published. Required fields are marked *