Cocoa Nib Shortbread Cookies

Preparation time: 15 min (plus 1 hour for chilling)
Bake time: 25 minutes

How do you enjoy your cocoa nibs? We couldn't help but try them in a cookie recipe! These buttery shortbread cookies are the perfect combination of sweet and salty. Embellished with cocoa nibs and chocolate, its a simple cookie perfect for gifting as we head into the holidays.


1 cup butter or margarine (room temp)
3/4 cup confectioners sugar
1 large egg yolk
2 tsp vanilla extract
1/8 tsp salt
2 1/2 cups all-purpose flour
1/2 cup cocoa nibs
1/4 cup dark chocolate
1/4 tsp coconut oil
pinch of flaky sea salt (optional for garnish)


  1. Beat together butter and confectioners' sugar until smooth and fluffy. Beat in egg yolk, vanilla, and salt until combined. Beat in flour until just combined, then fold in cocoa nibs.
  2. Shape dough into a cylinder, about 2" in diameter. Wrap in plastic wrap and chill for 1 hour. 
  3. Pre-heat oven to 325 degrees. Slice the cookies to be 1/4 inch thick, and place on a lined cookie sheet
  4. Bake cookies until they are puffy and golden, around 18-25 minutes. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling completely.
  5. Place chocolate in a small bowl with coconut oil. Melt in the microwave until smooth.
  6. Using a fork, drizzle chocolate over cooled cookies. Sprinkle with flaky sea salt while the chocolate is still melted.
  7. Let chocolate set for at least an hour before serving, or store them in an air tight container to enjoy later.

(recipe adapted from New York Times Cooking)