Reba Mcentire Salted Chocolate Chip Shortbread Cookies

Alright, buttercup, buckle up! You know that feeling when you just *need* a cookie, but also really can’t be bothered with a whole song and dance? Yeah, me too. And guess what? Reba McEntire, bless her country-star heart, has got our backs with these ridiculously simple, melt-in-your-mouth salted chocolate chip shortbread cookies. They’re basically a hug in cookie form, without all the effort of, you know, actually hugging someone.

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just *any* cookie recipe. This is the kind of recipe you pull out when you want to look like a culinary genius, but really, you just stirred three things together. It’s so easy, even your dog could probably make it (if they had opposable thumbs and an understanding of ovens, which, plot twist, they don’t). Seriously, it’s like three main ingredients, a quick mix, and boom – gourmet-level cookies. Plus, it’s Reba. You know it’s gonna be good. It’s practically guaranteed to impress, or at least silence, any picky eaters in your life. **Foolproof? Absolutely.**

Ingredients You’ll Need

Get ready for the simplest shopping list ever. You probably have most of this on hand already!

• **1 cup (2 sticks) unsalted butter, softened:** The good stuff. Don’t skimp here, this is where the magic happens. Let it hang out on the counter for a bit to get nice and soft.
• **1/2 cup granulated sugar:** Just regular ol’ white sugar. No fancy stuff needed.
• **2 cups all-purpose flour:** Your kitchen workhorse. Don’t overthink it.
• **1 cup semi-sweet chocolate chips:** Classic for a reason, but hey, you do you. Dark chocolate lovers, unite!
• **1/2 teaspoon flaky sea salt (plus extra for sprinkling):** The *secret sauce*. This is what elevates these from “good” to “OH MY GOSH, WHERE HAVE YOU BEEN ALL MY LIFE?”

Step-by-Step Instructions

1. **Preheat Your Oven, Rookie!** First things first, get that oven up to **350°F (175°C)**. And while it’s heating, grab a 9×13 inch baking pan and line it with parchment paper. This makes cleanup a breeze, trust me.
2. **Cream That Butter and Sugar:** In a large bowl (or stand mixer, if you’re feeling fancy), beat the softened butter and sugar together until it’s light and fluffy. This should take about 2-3 minutes. You want it to look pale yellow and airy, like a cloud. A delicious, buttery cloud.
3. **Mix in the Flour:** Gradually add the flour, mixing on low speed until just combined. **Don’t overmix!** As soon as you don’t see any streaks of dry flour, stop. Overmixing shortbread makes it tough, and nobody wants a tough cookie.
4. **Fold in the Chips:** Gently stir in the chocolate chips and the 1/2 teaspoon of flaky sea salt. Use a spatula for this part; it’s less aggressive than a mixer and helps prevent overmixing.
5. **Press it Down:** Transfer the dough to your prepared baking pan. Press it evenly into the bottom of the pan. You can use your hands, a spatula, or even the bottom of a glass to get it nice and smooth. Make sure it’s packed in there pretty well.
6. **Bake ‘Em Up:** Pop that pan into your preheated oven and bake for 25-30 minutes, or until the edges are lightly golden brown. The center might still look a *little* soft, but that’s okay! It will firm up as it cools.
7. **Salt, Cool, Slice, Devour:** As soon as you pull the pan out of the oven, immediately sprinkle an extra pinch or two of flaky sea salt all over the top. Let the cookies cool completely in the pan on a wire rack. Seriously, let them cool. **Patience is a virtue!** Once cool, cut them into squares or fun shortbread fingers.

Common Mistakes to Avoid

Look, we all make mistakes. But these are easy to dodge:

• **Overmixing the Dough:** I mentioned it before, but it bears repeating. You’re not making bread, you’re making shortbread. Gentle is the name of the game.
• **Not Softening Your Butter:** Cold butter is a no-go for this recipe. It won’t cream properly with the sugar, and your texture will be off. Plan ahead, friend!
• **Forgetting the Salt (or not using flaky):** It’s in the name! The salt is crucial for that perfect sweet-and-salty balance. And **FYI**, flaky sea salt has the best texture for this.
• **Cutting While Warm:** I know, the smell is intoxicating. But warm shortbread crumbles. Let it chill out (literally, if you can wait that long) before slicing.

Alternatives & Substitutions

Feeling adventurous? Or just out of an ingredient? No worries, I got you:

• **Chocolate Chip Varieties:** No semi-sweet chips? Use milk chocolate, dark, or even white chocolate. Or mix ’em up! Peanut butter chips could also be fun if you’re feeling wild.
• **Add an Extract:** Want a little extra something-something? A teaspoon of vanilla extract (a classic for a reason!) or even almond extract would be lovely. Add it with the butter and sugar.
• **Salt Swap:** No flaky sea salt? Regular coarse salt works in a pinch, but the flakes are superior, **IMO**, for that burst of salty goodness.
• **Different Pan:** If you don’t have a 9×13, a 9×9 inch square pan will work for thicker shortbread (you might need to adjust baking time slightly).

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual and hopefully witty) answers!

• **Can I use margarine instead of butter?** Well, technically yes, but why hurt your soul like that? Butter is key for that rich, tender shortbread texture. Margarine just won’t cut it for the full Reba experience.
• **My cookies spread too much! What happened?** Did you chill your dough, friend? Or was your butter too soft? Shortbread shouldn’t spread *too* much, but if it’s too warm, it can. Also, ensure your oven temp is accurate.
• **Can I make these gluten-free?** Probably! A good 1:1 gluten-free flour blend should work fine, but I haven’t personally tested it. Just make sure it includes xanthan gum.
• **How do I store these beauties?** Keep ’em in an airtight container at room temperature for up to a week. If they last that long, you have incredible self-control.
• **Can I freeze the dough?** You bet! Press the dough into the pan, wrap it tightly in plastic wrap, and then foil. Freeze for up to 3 months. Thaw in the fridge overnight before baking.
• **Why did my shortbread turn out tough?** Ah, classic overmixing! Or perhaps your flour-to-butter ratio was off. Remember: just combine the flour, then STOP.

Final Thoughts

So there you have it, folks! Your new go-to cookie recipe that’s as easy as Sunday morning. These Reba McEntire-inspired shortbread cookies are proof that you don’t need a fancy pastry degree to make something utterly delicious. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! And maybe hum a little “Fancy” while you’re at it. You’re basically a star now.