Chocolate Dipped Tea Infused Shortbread Cookies with Good Earth Teas

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It has always been a fantasy of mine to bring back proper tea time. While in London I went to an Alice in Wonderland Tea and it was fabulous! There is something about tea time that makes you feel like a “proper” lady. Everything just seems so pretty and dainty. Of course, I loved the theme!

Tea time is all about eating scrumptious little bites with a warm cup of tea, and good company. I have had the opportunity to work with Good Earth Tea company and try some of their delicious blends. The Puerh Indulgence blend is rich and unlike any tea I have tasted. It has a smooth chocolate undertone from the cocoa nibs, a sweetness from the raspberry and a warmth from the cinnamon. Making this definite comfort in a mug!

That is where the inspiration of a chocolate dipped cookie was born. A very traditional tea time cookie is shortbread. Shortbread is a rather plain and buttery cookie. I thought, why not spice it up with using the actual tea in the cookie? Dipping the cookie in a fudgy chocolate only helped complete this tea time bite.

Chocolate Dipped Tea Infused Shortbread Cookies with Good Earth Teas

Traditional shortbread cookies flavored with raspberry chocolate tea. Dipped in a fudgey milk chocolate making it a scrumptious treat!


  • 1 c butter, unsalted

  • 1/2 c confectioners sugar

  • 2 c all-purpose flour

  • 1/2 tsp salt

  • 2 Tbsp Puerh Indulgence Good Earth Tea, (loose tea), pulsed in food processor until it is a fine powder

  • 6 oz milk chocolate, melted


  1. Preheat oven to 350 degrees

  2. Cream butter and confectioners sugar in a large bowl with a hand mixer until fluffy.

  3. In a small bowl sift together the flour, salt, and loose tea leaves. Add to the butter mixture.

  4. Continue to mix until a soft dough forms. At first it may seem crumbly, that is okay! Try using your hands halfway through to form dough into a ball.

  5. Roll the dough out on a lightly floured surface, until it is about 1/4 of an inch thick.

  6. Cut out cookies using a 2 inch round cookie cutter. Or the bottom of a small juice glass like me haha!

  7. Bake on a parchment lined baking sheet for 18-20 minutes or until edges are a golden brown and transfer to a cooling rack to cool completely.

  8. Meanwhile, melt chocolate using a double broiler or microwave.

  9. Dip cooled cookies half way into the chocolate and drain excess off. Place back onto the cooling rack

  10. Place cookies in the fridge to cool and harden chocolate.

RECIPE NOTES: I put parchment paper under the cooling rack to catch the chocolate drippings!