Homemade Fudge Stripe Cookies
These buttery, crisp shortbread cookies with a signature chocolate drizzle are a classic treat everyone loves.
recipesbynani.comThere is something so nostalgic about these little striped cookies. They are buttery, sweet, and have that perfect snap that makes them impossible to stop eating after just one. I love making these at home because the flavor is so much better than the store bought version.
My best tip for success is to make sure your butter is softened but not melted. If the butter is too warm, the cookies will spread too much in the oven. Taking an extra moment to chill the dough before baking will ensure they keep their beautiful shape.
🧺 Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 cup semi sweet chocolate chips
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
- 3
Stir in the vanilla extract.
- 4
Slowly mix in the flour and salt until a soft dough forms.
- 5
Roll the dough into small balls and place them on the baking sheet, then flatten them gently with your palm.
- 6
Bake for 10 to 12 minutes until the edges are just barely golden.
- 7
Let the cookies cool completely on a wire rack.
- 8
Melt the chocolate chips in the microwave in 30 second intervals, stirring in between.
- 9
Drizzle the melted chocolate over the cooled cookies in stripes and let them set before serving.
💡 Tips
Store these cookies in an airtight container at room temperature to keep them crisp. They also freeze beautifully for up to two months. If you want a clean look, use a fork or a piping bag to create precise chocolate stripes.
Made this recipe? Let us know how it went.
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