Art Inspired Pink Chocolate Chip Shortbread Cookies

AuthorDawnReedCategoryDifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

 1 ¼ cups flour
 ½ tsp baking soda
 ½ tsp salt
 ½ cup unsalted butter (softened)
 ½ cup sugar
 1 egg
 ½ tsp vanilla extract
 8 drops of neon pink food coloring
 ¾ cup chocolate chips

1

Preheat oven to 350 F, and line 2 baking sheets with parchment paper.

2

In a bowl, mix flour, baking soda, and salt.

3

In another large bowl, or standing mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract and beat until blended. Add food coloring and beat until desired hue is reached.

4

Continue to beat while slowly adding the flour mix. If needed, add more food coloring.

5

Fold in chocolate chips.

6

Drop tbsp size batter onto the prepared cookie sheets, about 2 inches apart.

7

Bake for 8-10 minutes.

8

After pulling them from the oven, push more chocolate chips into the cookies to create more of a "Dots Obsessed" look, if desired.
Let them rest for 2 minutes, then transfer to cooling rack.
They can be stored for up to 2 weeks in air tight container.

Ingredients

 1 ¼ cups flour
 ½ tsp baking soda
 ½ tsp salt
 ½ cup unsalted butter (softened)
 ½ cup sugar
 1 egg
 ½ tsp vanilla extract
 8 drops of neon pink food coloring
 ¾ cup chocolate chips

Directions

1

Preheat oven to 350 F, and line 2 baking sheets with parchment paper.

2

In a bowl, mix flour, baking soda, and salt.

3

In another large bowl, or standing mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract and beat until blended. Add food coloring and beat until desired hue is reached.

4

Continue to beat while slowly adding the flour mix. If needed, add more food coloring.

5

Fold in chocolate chips.

6

Drop tbsp size batter onto the prepared cookie sheets, about 2 inches apart.

7

Bake for 8-10 minutes.

8

After pulling them from the oven, push more chocolate chips into the cookies to create more of a "Dots Obsessed" look, if desired.
Let them rest for 2 minutes, then transfer to cooling rack.
They can be stored for up to 2 weeks in air tight container.

Art Inspired Pink Chocolate Chip Shortbread Cookies
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