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a plate of chocolate peppermint spritz cookies with a cookie press and disk
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5 from 1 vote

Chocolate Peppermint Spritz Cookies

These chocolate-dipped peppermint chocolate spritz cookies combine a tender chocolate mint cookie with a layer of rich, dark chocolate. Chop them up to mix them into a peppermint ice cream, or make the spritz cookies heart-shaped to share with your boo on Valentine's Day.
Prep Time40 minutes
Cook Time20 minutes
Tempering chocolate and dipping cookies2 hours
Total Time3 hours
Course: Cookies
Cuisine: Unspecified
Servings: 96 cookies
Calories: 35kcal


  • Stand mixer or hand mixer
  • Cookie press


Chocolate peppermint spritz cookies

  • cups all purpose flour (281 grams or 9.9 ounces)
  • cup baking cocoa (27 grams or 1.0 ounce)
  • ½ teaspoon salt
  • 1 cup unsalted butter (16 tablespoons, 227 grams, or 8 ounces) softened
  • cup granulated sugar (133 grams or 4.7 ounces)
  • 1 egg
  • 1 teaspoon vanilla extract
  • teaspoons peppermint extract

Tempered chocolate

  • 1 to 2 pounds dark chocolate


  • Sift the flour, cocoa, and salt into a medium sized bowl.
    2¼ cups all purpose flour, ⅓ cup baking cocoa, ½ teaspoon salt
  • Preheat your oven to 350°F and place your oven racks towards the middle of the oven.
  • In the bowl of your stand mixer, or a medium to large bowl if using a hand mixer, beat the butter and sugar until light and fluffy, about five minutes on medium speed with a stand mixer.
    1 cup unsalted butter, ⅖ cup granulated sugar
  • Scrape down the bowl, add the egg, and beat on medium speed for one minute.
    1 egg
  • Add the vanilla and peppermint extracts, and beat on medium speed for another minute.
    1 teaspoon vanilla extract, 1½ teaspoons peppermint extract
  • Add the dry ingredients and mix on low speed or by hand until the dry ingredients are fully incorporated.
  • Load about one-quarter of the dough into your cookie press and fit it with your desired disc. Press out cookies onto a baking sheet, leaving a small amount of space between the cookies.
  • Bake for 8 minutes for soft cookies, or 9 to 10 minutes for crispier cookies.
  • Let the cookies cool for about 5 to 10 minutes on the baking sheet before moving them to a cooling rack to cool completely before dipping in chocolate. Let the baking sheet cool completely before making another batch of cookies.
  • Temper the chocolate for dipping, dip, and let the cookies cool on a rack.
    1 to 2 pounds dark chocolate
  • Spritz cookies can be stored at room temperature for several days.


This recipe will make between 4 and 8 dozen cookies, depending on your cookie press.


Serving: 3cookies | Calories: 35kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 13mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Calcium: 2mg | Iron: 1mg