Chocolate Espresso Spritz Cookies update traditional spritz with barista-style flavor. Sandwiched with melted chocolate, these festive butter cookies are a mouthful of deliciousness.
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Why you will love this recipe
It’s fun and easy to quickly make dozens of beautifully shaped cookies with a cookie press.
Spritz recipes are simple to throw together. The only hard part is deciding which shape to make first!
There are so many possibilities! I use an OXO cookie press that comes with discs to create 10 different shapes, both seasonal and generic.
Once I chose the discs to make Chanukah dreidels and Christmas wreaths, I needed a recipe that would be sturdy enough for mailing and gifting.
Fragile cookies will crumble in transit. Chocolate Espresso Spritz Cookies are lightly crunchy, with a melt-in-your-mouth quality, but are not crumbly.
To reinforce the sturdiness for shipping, I sandwiched them together with a melted chocolate filling. The dreidels are filled and decorated with dark melting chocolate and the wreaths are filled and decorated with white melting chocolate.
I had so much fun making these that I sent a text to my daughter saying that we should make them as Christmas gifts for her co-teachers.
My daughter had told me she was looking for a recipe for homemade treats for her co-teachers, but I didn’t realize she was talking about 19 co-teachers! That’s ok.
These treats fit our need for a recipe that makes a lot of beautiful and delicious cookies quickly. My press is going to get a real workout this weekend!
Chocolate Espresso Spritz Cookies are ideal for gifts, party platters, cookie exchanges, care packages, and Santa’s plate. Pick a shape and sprinkle that suites your celebration and enjoy!
More espresso and coffee cookies
Chocolate Espresso Spritz Cookies
- 1 ½ – 2 cups melting chocolate chocolate wafers formulated for melting or tempered chocolate
- Preheat oven to 400° F.
- In a medium bowl, whisk together the flour, cocoa, and espresso powder. Set aside.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.
- Add the egg and vanilla. Mix to combine.
- Beat in the melted chocolate.
- Gradually add the flour mixture. Mixing just until incorporated.
- Fill a cookie press, fitted with the desired design disc, with the dough.
- Press out the cookies 1 inch apart, onto an unlined cookie sheet.
- Bake for about 7 minutes or until set.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt chocolate for decorating.
- Sandwich pairs of cookies, bottoms together, with melted chocolate spread or piped between the cookies.
- Place left over melted chocolate into a small ziplock bag with a small bit of a bottom corner cut off.
- Drizzle or dot the top of one cookie with melted chocolate. Immediately add sprinkles.
- Stored in an airtight container at room temperature, Chocolate Espresso Spritz Cookies stay fresh for at least 2 weeks.
- For shipping, sandwiching the spritz cookies adds sturdiness as well as deliciousness to the cookies.
- Store with wax paper between layers in a plastic storage container.
- Use crinkled wax paper at the top to ensure no movement within the container during shipping.
- Cookies decorated with chocolate should only be mailed to and from cool weather locations.
- For warm weather shipping, spritz cookies can be decorated by sprinkling with nonpareils before baking.