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Mini Chocolate Chip Shortbread

  • Cooking time17 min
  • Prep time20 min
  • Recipe serves 16


  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 1 cup icing sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 2 cups all-purpose flour
  • 1 cup mini semi-sweet chocolate chips

Nutrition facts

Total Fat15.00 g
Saturated Fat5.000 g
Trans Fat0.000 g
Polyunsaturated Fat2.500 g
Monounsaturated Fat7.000 g
Cholesterol0 mg
Sodium75 mg
Total Carbs26.00 g
Dietary Fiber1.0 g
Sugars13.00 g
Protein2.00 g
Vitamin D2.000 mcg
Calcium7 mg
Iron1.00 mg
Potassium62.000 mg
Omega-30.50 g
Omega-62.00 g


  1. Preheat oven to 325° F (160° C).
  2. Beat Becel® sticks and sugar until well blended and lightened in color, about 2-3 minutes. Stir in vanilla extract and salt until combined.
  3. Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.
  4. Divide dough into sixteen 1/2" to 1" (1.25 to 2.5-cm) balls, flattening with a fork dipped in flour or icing sugar. Arrange on baking sheets.
  5. Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.