These chocolate dipped short bread cookies are a staple in Hawaii. They are soft, buttery and full of aloha! Feel free to dip them in white chocolate and even sprinkle with macadamia nuts!
Aloha! I am back from my Hawaiian vacation and am nice and relaxed. My daughter and I got to spend an entire morning together as my husband, father-in-law and mother-in-law played a round of golf. She and I essentially did a mini food tour and ate our way through the western side of Maui.
We stopped by a fantastic local place for malasadas (Portuguese donuts), then made our way to a little restaurant that specializes in pies. After that, we walked around Lahaina and bought some souvenirs before heading to Whalers Village for more shopping.
While we were are Whalers Village, we stopped by the Honolulu Cookie Company and got to sample several of their flavors. I came home inspired and wanted to recreate the amazing shortbread cookies that they sold (I did end up buying 5 cookies to take home).
I found this recipe that originally came from the Honolulu newspaper. It is apparently a tried and true Hawaiian shortbread recipe that has been vouched by several locals. I opted to dip mine in chocolate, just like the cookies I bought from that store in the shopping mall.
If you like, you can dip yours in white chocolate and even sprinkle the tops with sprinkles, additional chocolate chips, nuts or dried fruit. Others have added things like macadamia nuts to the dough and enjoyed them that way.
I hope you enjoy this little taste from the Hawaiian islands!
Hawaiian chocolate dipped short bread cookies
- 2 sticks (16 Tablespoons) salted butter, room temperature If you don't have salted butter, then increase your total salt to 1 teaspoon below
- 1/2 cup granulated sugar
- 2 and 1/3 cups all-purpose flour sifted
- 1/2 teaspoon salt If you use unsalted butter above, use 1 teaspoon of salt instead
- 1/2 cup chocolate chips
- 1/2 Tablespoon vegetable oil
- Preheat your oven to 300 degrees F. Generously grease or line a standard 8"x8" baking pan and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until light and fluffy, about 2-3 minutes. Add the sugar and mix for another 5 minutes (do not skimp on this step! Make sure you really mix for 5 minutes.).
- Turn the mixer to low and add in the flour and salt. Mix well until everything comes together and appears slightly crumbly.
- Press the dough into your prepared pan and poke holes all over the top with a fork.
- Bake in your preheated oven for 50-60 minutes or until light golden in color.
- Allow the cookies to set until cool.
- Slice into small squares.
- In a small bowl, melt the chocolate chips in the microwave and stir in the oil. Mix well until smooth.
- Dip the cookie squares into the chocolate and set them on a sheet of waxed or parchment paper. Allow the chocolate to set before serving.
I had a customer from Hawaii that would always bring shortbread cookies when she came to Las Vegas. I had tried so many times to make those cookies. I followed your shortbread recipe exactly! I’m so happy that I found a recipe that actually turned out right and taste so good. I dipped mine in dark chocolate. The second batch is already in the oven!
Oh yay! I’m so happy it worked out. You are so lucky to have had a customer bring those cookies to you. I’m jealous. 🙂