Name: Chocolate Spritz Cookies with Melted Chocolate Recipe
Prep time: 15 min
Cook time: 9 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (226 grams) butter, softened to room temperature; ¾ cup (150 grams) granulated sugar; ½ teaspoon salt; 1 large egg; 1 teaspoon vanilla extract; 2 ⅓ cups (282 grams) all-purpose flour; ¼ cup cocoa powder; 8 ounces semi-sweet chocolate; 1-2 tablespoons sprinkles (optional)

Jump to Recipe·5 from 85 reviews

If you’re craving a cookie that’s both classic and a little decadent, you’re going to fall head over heels for this Chocolate Spritz Cookies with Melted Chocolate Recipe. These cookies are crisp, buttery, and topped off with a luscious layer of melted chocolate that’s just so irresistibly good. Trust me, once you try these, they’ll become a staple in your cookie arsenal. Keep reading because I’m sharing all the tips and tricks so you nail them every single time!

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Why You’ll Love This Recipe

Simple Ingredients: You probably already have everything you need in your pantry for this easy recipe.
Perfect Texture: These spritz cookies come out crisp on the edges but tender in the center — the perfect bite every time.
Chocolatey Finish: The melted chocolate drizzle or dip elevates these cookies into something truly special and gift-worthy.
Fun to Make: Using a cookie press is surprisingly satisfying, and you’ll love customizing your cookie shapes!

Chocolate Spritz Cookies with Melted Chocolate Recipe - Recipe Step

Ingredients You’ll Need

The beauty of these Chocolate Spritz Cookies with Melted Chocolate Recipe ingredients is their simplicity and how well they come together to make something elegantly delicious. Keep your butter at room temperature for the best creaming results, and choose a good quality semi-sweet chocolate for melting — it really makes a difference!

Butter: Use unsalted, softened butter to control saltiness and get a smooth dough.
Granulated Sugar: Adds sweetness and helps create that perfect crumbly cookie texture.
Salt: Just a pinch to balance flavors and enhance the chocolate.
Egg: Binds the dough and adds richness.
Vanilla Extract: Brings warmth and aromatic depth to the cookie dough.
Flour: Use all-purpose for the traditional tender cookie structure.
Cocoa Powder: Adds a rich chocolate flavor throughout the cookie.
Semi-sweet Chocolate: For melting and dipping — pick a bar you love to eat on its own!
Sprinkles (optional): Adds a fun pop of color that’s perfect for holidays or special occasions.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Chocolate Spritz Cookies with Melted Chocolate Recipe is! Over the years, I’ve played around with flavors and mix-ins, and the flexible nature means you can truly make it your own. Don’t be shy about trying out new toppings or chocolate varieties.

Almond Extract Substitute: I’ve swapped vanilla for almond extract before, and the almond-flavored cookies get rave reviews!
White Chocolate Drizzle: For a twist, try melting white chocolate instead of semi-sweet; it changes the flavor profile beautifully.
Gluten-Free Version: Use a one-to-one gluten-free flour blend, and your cookies will still hold their shape and taste fabulous.
Colored Sprinkles: Seasonal or themed sprinkles are a simple way to personalize these cookies for any event.

How to Make Chocolate Spritz Cookies with Melted Chocolate Recipe

Step 1: Prepare Your Workspace and Oven

First things first: preheat your oven to 350°F (175°C). Grab your baking sheets and line them with silicone baking mats if you have them — they work best here. I avoid parchment paper for these cookies because they stick more, which can be a pain when you’re trying to keep their delicate shapes perfect. If you only have one baking sheet, no worries — just bake your cookies in batches!

Step 2: Cream Butter and Sugar

Using a stand mixer fitted with the paddle attachment (or a hand mixer works fine), beat your softened butter and granulated sugar on medium speed. You’ll want to get this mixture light and fluffy — about 2 minutes usually does the trick. This step is crucial because it creates that lovely light texture we all adore in spritz cookies.

Step 3: Add Eggs, Salt, and Vanilla

Next up, toss in the salt, one large egg, and vanilla extract. Beat it all together just until incorporated — you don’t want to overmix at this point. I learned early on that mixing too long here can make the cookies tough instead of tender, so take it easy!

Step 4: Mix Dry Ingredients and Combine

In a separate bowl, whisk together your flour and cocoa powder. Gradually add this dry mixture to the wet batter, mixing on low speed until everything comes together to form a soft dough. Be mindful not to overwork the dough — once the flour is combined, stop mixing.

Step 5: Shape Your Cookies Using a Cookie Press

This is the fun part! Transfer the dough into your cookie press fitted with your favorite shape plate. I love the classic flower or tree designs — so cute and traditional. Press the cookies directly onto your lined baking sheets, spacing them about 2 inches apart. If you like a little extra color, sprinkle your cookies with sprinkles now before baking.

Step 6: Bake to Perfection

Bake for 7 to 9 minutes, keeping an eye on the edges and bottoms — they should turn a light golden brown. I like to start checking at 7 minutes to avoid overbaking. Once baked, let the cookies rest on the baking sheet for 5 minutes; this helps them firm up and prevents breakage when you move them to a cooling rack.

Step 7: Melt Your Chocolate

Time for the chocolate! You can melt it either in a double boiler or the microwave. I prefer the double boiler method because it’s gentler and reduces the risk of burning your chocolate. Just stir constantly until smooth and silky. If you’re short on time, microwave in 30-second bursts and make sure to stir in between. This step is key — the smoother your melted chocolate, the prettier your final cookies will look.

Step 8: Dip or Drizzle the Cookies

Once the cookies are completely cool, you get to choose your chocolate finish style: dip them fully for a decadent coating, halfway for a two-tone effect, or use a spoon to drizzle a pretty chocolate pattern on top. If you’re using sprinkles, this is the moment to add them as the chocolate is still wet. Afterward, place them on a lined baking sheet and let the chocolate set, either at room temperature or in the fridge to speed things up.

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Pro Tips for Making Chocolate Spritz Cookies with Melted Chocolate Recipe

Room Temperature Butter Is Key: Using butter that’s softened but not melted helps create the perfect dough texture and ensures your cookies keep their shape.
Don’t Skip the Cooling Step: Let your cookies cool completely before dipping or drizzling chocolate, or the warmth will melt the chocolate unevenly.
Use a Cookie Press with Clean Hands: If your hands get too warm, the dough can soften too much and clog the press, so wash and dry your hands occasionally when working.
Avoid Overbaking: These cookies bake quickly; pulling them out just when the edges turn golden keeps them crisp without drying out.

How to Serve Chocolate Spritz Cookies with Melted Chocolate Recipe

Chocolate Spritz Cookies with Melted Chocolate Recipe - Serving

Garnishes

I absolutely love topping these cookies with colorful sprinkles — it adds such a festive touch and a bit of crunch that contrasts nicely with the smooth chocolate. Crushed nuts or a light dusting of sea salt on the chocolate can also add an interesting flavor twist if you want to mix things up.

Side Dishes

These cookies are perfect alongside a warm cup of coffee, hot chocolate, or tea. I’ve found they also pair surprisingly well with a scoop of vanilla ice cream for a little dessert plate that will impress guests!

Creative Ways to Present

For special occasions, I like arranging these cookies on a tiered dessert stand, adding fresh berries and edible flowers around them for a stunning display. You can also package them in clear gift boxes tied with a ribbon, making a beautiful edible gift.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature, separated by parchment layers to keep them from sticking. They hold up beautifully for about a week — just keep them in a cool place away from sunlight and heat.

Freezing

If you want to make a big batch and freeze them, I recommend freezing the cooled cookies in a single layer on a baking sheet first, then transferring them to freezer bags. They freeze well for up to a month and thaw quickly at room temp without losing any crispiness.

Reheating

When I want my cookies warm, I pop them in a preheated oven at 250°F for just a few minutes — about 2 to 3 — which refreshes their crispness without melting the chocolate too much. You can also microwave them in short bursts, but be careful so they don’t get too soft.

FAQs

Can I use parchment paper instead of a silicone baking mat?

While you can use parchment paper, I’ve found that these spritz cookies tend to stick more to parchment, especially during baking and cooling. Silicone mats provide a slicker surface that helps keep your cookie shapes intact.
How do I clean my cookie press if dough gets stuck inside?

To make cleaning easier, I usually press some oil around the inside before filling it with dough. If dough does get stuck, disassemble your cookie press and soak in warm soapy water before scrubbing gently.
Can I use dark chocolate instead of semi-sweet for melting?

Absolutely! Dark chocolate offers a more intense chocolate flavor. Just remember it can be more bitter, so choose a quality chocolate bar you enjoy eating on its own.
What if my dough is too soft to press?

Try chilling the dough in the fridge for about 15–20 minutes. This firms it up and makes pressing much easier without sticking or losing shape.
Can I skip the chocolate topping?

You definitely can! The cookies are delicious on their own, but the melted chocolate really adds that special something that makes these spritz cookies stand out.

Final Thoughts

I absolutely love how this Chocolate Spritz Cookies with Melted Chocolate Recipe turns out every time — the combination of that tender, buttery dough and smooth, melted chocolate just can’t be beat. When I first made these, my family went crazy, and now they’re our holiday go-to. If you make just one batch of spritz cookies this year, make it this one. I know you’ll enjoy baking and sharing these as much as I do!