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Chocolate Press Cookies

Chocolate Press Cookies

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This is one of two recipes that my family ALWAYS makes at Christmas. Chocolate spritz cookies with holiday sprinkles will add variety to any cookie tray with a minimum of effort.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 45 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg, and stir in vanilla and milk. Combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. Fill cookie press, and press onto ungreased baking sheets. Decorate with sprinkles if desired.
  3. Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
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I heeded other reviewers' warning about the dough being too dry and substituted the water for 4 teaspoons of buttermilk. My batter turned out perfect for use with a cookie press. The batch yielded 80 beautiful, delicious cookies. Thank you!!


I tried this recipe in hopes of finding something new to use with my spritz cookie press. I'm not sure if the orignial poster used their spritz press, but it did not work with mine. The dough was to stiff and dry. I even tried adding more milk and vanilla, and it still didn't work in the spritz press. On a positive note, I rolled the dough into small balls and used a cookie stamp. The cookies turned out pretty good that way. The taste reminded me of brownies...definately something the kids love as does my husband. I will make this cookie again, but would have to experiment with maybe less flour if using a spritz press.

Jessica B

I give it four stars for potential. After reading all of the reviews I added a full teaspoon of vanilla and an extra egg to compensate for the dryness that everyone spoke of. But found that it wasn't thick enough at all so added more flour! I finally decided that it wasn't the thickness that's the problem, but the stickiness. So I added a couple more tablespoons of margarine and it worked perfectly. I think that the recipe as it stands would work best if just more margarine/shortening was added. They pressed our perfectly for me after that and are delicious, like spritz brownies!