Instructions
Step 1: Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
Step 2: In a medium bowl, whisk together the flour and salt.
Step 3: In a large bowl, beat the butter and brown sugar until light and creamy.
Step 4: Add the vanilla extract and mix well.
Step 5: Gradually add the dry ingredients and stir until a crumbly dough forms.
Step 6: Fold in the mini chocolate chips.
Step 7: Press the dough evenly into the prepared baking pan.
Step 8: Bake for 20 to 25 minutes until lightly golden.
Step 9: Allow the shortbread base to cool slightly.
Step 10: In a saucepan over low heat, combine the sweetened condensed milk, semi-sweet chocolate chips, and butter, stirring until smooth.
Step 11: Spread the chocolate mixture evenly over the baked shortbread layer.
Step 12: Sprinkle chocolate sprinkles on top if desired.
Step 13: Refrigerate until the chocolate topping is firm.
Step 14: Slice into rounds or bars before serving.
Storage and Reheating Tips
Store the cookies in an airtight container at room temperature for up to 5 days.
For a firmer texture, keep them refrigerated for up to 1 week.
Separate layers with parchment paper to prevent sticking.
These cookies can also be frozen in a sealed container for up to 2 months. Thaw before serving.
Continue on the next page