This chocolate spritz cookies recipe will be your new go-to for whipping up holiday-ready treats in less than an hour. These melt-in-your-mouth Chocolate Spritz Cookies first appeared in the 1979 “HERSHEY'S Cocoa Cookbook” as cocoa press cookies for their use of a cookie press. Don’t have a cookie press? Cookie cutters work, too! While you’re baking these chocolate spritz cookies for that holiday party, pair them with Peanut Butter Blossoms — a classic cookie that comes together in less than 30 minutes.
Heat oven to 350°F.
Beat butter, granulated sugar, egg and vanilla until light and fluffy in large bowl. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended.
Fill cookie press with dough. Press dough onto cool, ungreased cookie sheet. Garnish with sugars, sprinkles or cherries, if desired.
Bake 5 to 7 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely.
Variation: Chocolate Dipped Chocolate Spritz Cookies:
Prepare dough as directed above.
Press dough onto cool, ungreased cookie sheet with ribbon plate in cookie press.
Bake and cool as directed. Melt 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips with 1 tablespoon shortening (do NOT use butter, margarine, spread or oil).
Gently dip part of each cookie into chocolate. Place on wax paper-covered tray. Refrigerate until firm.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
Nutrition information does not include optional ingredients or recipe variations.