Looking for a fancy cookie without a lot of fuss?
This. This is the one you want.
Inspired by my recent attempt at easy, delicious shortbread cookies, I decided to try my hand at a homemade version of French pétit Écoliers.
My initial thought was to create a shortbread cookie and marry it with a beautiful molded piece of chocolate. Turns out, I couldn't find beautiful chocolate molds - or at least the ones I envisioned in my head.
So I chose to use a soap mold I found and ordered a set of oval cookie cutters to match and the rest is cookie history.
I'm thrilled it actually worked. I had some doubts but that didn't stop me from trying.
I had to do a little tweaking with the cookie cutter (see "TIP" on the recipe card), otherwise, they were a piece of cake...errr...cookie. *wink*
You start with making your chocolates so they can be ready to place on your slightly cooled but warm-enough-to-melt-chocolate-a-tee-tiny-bit baked cookies. (that was a mouthful - and these cookies will be too). *wink*
These cookies will make a real impression (pun intended), especially if you package them up really cute like I did here. FREE printable Shortbread Cookie gift label set linked below.
The images below will give you a visual of the step-by-step process and then the recipe is below, hopefully giving you the nudge to try them yourself.
Chocolate Topped Shortbread Cookies (Homemade Pétit Écoliers)
Yield: 24 cookies
prep time: 2 hourcook time: total time: 2 H
ingredients:
INGREDIENTS FOR MOLDED CHOCOLATE
- 2 - 12oz. bags semi sweet chocolate chips
INGREDIENTS FOR SHORTBREAD COOKIES
- 1 cup butter, room temperature
- 1 cup powdered sugar
- 2 + 1/4 cups all purpose flour
- 2 TBSP pure vanilla
- Special Tools:
- Oval Chocolate Molds
- Oval Cookie Cutters - you'll want to use the largest oval from this set
- TIP: Squeeze to adjust the cookie cutter to be more elongated - using your chocolate mold as a guide. The shape of your chocolate and cookie should match...leaving a perfect 1/4 inch edge of cookies showing after molded chocolate has been placed.
instructions:
How to cook Chocolate Topped Shortbread Cookies (Homemade Pétit Écoliers)
CHOCOLATE TOPPERS
- Melt chocolate, 1 bag at a time using microwave or double boiler.
- Pour 1 TBSP of melted chocolate into mold cavities.
- Allow to cool until set and firm.
- Pop out and set aside.
- Repeat with 2nd bag of chocolate.
SHORTBREAD COOKIES
- Preheat oven to 325º.
- Cream butter and powdered sugar using stand mixer on medium to high speed until light and fluffy.
- Scrape down sides of bowl.
- Turn mixer on low and add flour to butter mixture, just until combined.
- Scrape down sides of bowl.
- Add vanilla. Mix until combined.
- Place dough on lightly floured surface.
- Use rolling pin to rolllout the dough to 1/4 inch thickness.
- Use oval cookie cutter to cut out 24 cookies.
- Place cut out cookies on parchment lined cookie sheet, 1/2 inch apart.
- Bake for 15 minutes or until edges are lightly golden brown.
- Remove from oven.
- Allow to cool 3 minutes - you want them warm but not hot so as not to completely compromise your molded chocolate.
- Gently set prepared chocolate pieces onto each warm cookie.
- The warmth from the cookies will melt the chocolate enough to beautifully adhere it to the cookies.
- TIP: If your cookies are too cool and chocolate does not adhere, simply add a small amount of melted chocolate to cookie as a glue to secure the chocolate.
- Allow to set and then package up for gift giving or store in airtight container.
They are simply delightful.
And don't forget to grab the FREE printable Chocolate Topped Shortbread Cookie Gift Tags to go with your pretty cookies.
PS - Let's stay cozy + connected in-between posts...find me on Instagram for daily inspiration.
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I thought I had it all together this year with Christmas and now all of a sudden I'm realizing it's exactly one week away and I've still got a few more gifts to get. Eeks!
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