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Chocolate Spritz Cookies


2 hours
Skill Level
54 cookies

What would special occasions be without these tender, chocolate butter cookies in fun and creative shapes and sizes? These cookies first appeared in the "HERSHEY'S Cocoa Cookbook" as "Cocoa Press Cookies," and have been used in numerous HERSHEY'S cookbooks.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
6 minutes
Cool Time
30 minutes


  • 1 cup
    butteror margarine (2 sticks) , softened
  • 2/3 cup
    granulated sugar
  • 1
  • 1 tsp
    vanilla extract
  • 2-1/4 cups
    all-purpose flour
  • 1/3 cup
    HERSHEY'S Cocoa
  • 1/2 tsp
  • decorating sugar, sprinkles or candied cherries (optional)

Step-By-Step Directions

Equipment Needed 
oven oven
 mixing bowl mixing bowl
bowl bowl
mixer mixer
spatula spatula
cookie press cookie press
cookie sheet cookie sheet
wire rack wire rack

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.

Additional questions?