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Chocolate Piped Butter Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 23 reviews
  • Author: Claire
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 30 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these rich and creamy Piped Chocolate Butter Cookies, featuring a tender cocoa-infused dough piped into elegant swirls and baked to perfection. The addition of espresso powder enhances the deep chocolate flavor, and optional toppings like semi-sweet chocolate, maraschino cherries, and sprinkles add a festive touch. Perfect for gifting or enjoying with a cup of coffee.

Ingredients

Scale

Cookie Dough

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1/3 cup (27g) natural or dutch-process unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 Tablespoons (30ml) milk, warm
  • 1 teaspoon espresso powder

Optional Toppings

  • 4 ounces (113g) semi-sweet chocolate, finely chopped
  • maraschino cherries
  • sprinkles or coarse sugar

Instructions

  1. Prepare for Chilling: Read through the recipe and set aside space in your refrigerator for chilling the shaped cookies for 20–30 minutes to prevent overspreading during baking.
  2. Line Baking Sheets: Line 2–3 large baking sheets with parchment paper or silicone baking mats, or leave them unlined without greasing.
  3. Cream Butter and Sugar: In a large bowl using a mixer fitted with a paddle attachment, beat the softened butter on medium-high speed until very soft and creamy, about 2 minutes. Add granulated sugar and beat until smooth and creamed, another 2 minutes.
  4. Add Egg and Vanilla: Beat in the egg and vanilla on high speed until combined, about 1 minute, scraping down the bowl as needed to ensure even mixing.
  5. Incorporate Dry Ingredients: On low speed, beat in the flour, cocoa powder, and salt until combined, then increase to high speed and beat until the dough is smooth and fully combined.
  6. Prepare Espresso Milk: Warm milk to about 150°F (66°C) and dissolve the espresso powder within. Add this warm mixture to the dough and beat on medium speed to achieve a creamy, pipe-able but still thick dough; add up to an additional 1/2 tablespoon milk if needed.
  7. Pipe Dough onto Sheets: Fit a piping bag with a large tip and fill it with a small amount of dough. Pipe 1- to 2-inch swirls or lines spaced 3 inches apart on prepared sheets. Add toppings like maraschino cherries or sprinkles if desired. Continue piping, adjusting milk if dough is too thick.
  8. Chill Piped Cookies: Transfer baking sheets to the refrigerator and chill shaped cookies for 20–30 minutes to prevent overspreading in the oven.
  9. Preheat Oven: Preheat oven to 350°F (177°C) while cookies chill.
  10. Bake Cookies: Bake chilled cookies for 12–15 minutes until edges are set. Smaller cookies will take about 12 minutes.
  11. Cool Cookies: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. Melt Chocolate (Optional): Melt semi-sweet chocolate in a double boiler or in 20-second increments in the microwave, stirring between increments until smooth. Dip cooled cookies in chocolate, add sprinkles if desired, and allow to set at room temperature for 1 hour or 20 minutes in refrigerator.
  13. Store Cookies: Store cookies with toppings in airtight containers at room temperature for 4 days or refrigerated up to 1 week. Cookies without toppings stay fresh for 1 week at room temperature.

Notes

  • You can chill shaped cookies on baking sheets for up to 1 day before baking; cover if chilling longer than 30 minutes.
  • The dough can be frozen unbaked for up to 3 months; bake frozen dough with an extra minute or two of baking time.
  • Cookies freeze well baked for up to 3 months whether decorated or plain.
  • If you don’t have a large piping tip, you can pipe with a cut plastic bag or use a cookie press, skipping milk and adding espresso powder with the flour.
  • Do not roll out this dough for cookie cutters as the cookies won’t hold shape.
  • Use baking chocolate bars for melting chocolate as chips contain stabilizers preventing smooth melting; add 1 teaspoon vegetable oil if the melted chocolate is too thick for dipping.
  • Espresso powder enhances chocolate flavor without tasting like coffee; instant coffee can be substituted.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110 kcal
  • Sugar: 8 g
  • Sodium: 40 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 20 mg

Find it online: https://butterybowl.com/chocolate-piped-butter-cookies-recipe/