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Fish-and-Chips Cookies

Photo: Iain Bagwell; Styling: Linda Hirst


Prep time 20 mins
Bake time 8 mins
Cook time 15 mins
Yield Makes 1 1/2 dozen
Delicious and oh-so cute, Fish-and-Chips Cookies can be made using your favorite fishy cookie cutter.


  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate morsels
  • 24 large chocolate morsels

How to Make It

  1. Beat butter at medium speed with an electric mixer until creamy; beat in powdered sugar until smooth. Stir in vanilla extract.

  2. Combine flour and salt in a medium bowl; beat into butter mixture. Stir in mini morsels. Flatten dough into a disk, wrap in plastic wrap, and chill 1 hour or until firm.

  3. Preheat oven to 350°. Line 2 baking sheets with parchment paper.

  4. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut out shapes with a 4-inch fish-shaped cutter. Place on prepared baking sheets. Bake 8 to 10 minutes. Place large morsels on cookies to resemble fish eyes. Cool on pan 10 minutes, and transfer to wire racks to cool completely.