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Filled Chocolate Spritz

Total Time

Prep: 15 min. + chilling Bake: 10 min./batch + cooling

Makes

about 2 dozen

Updated: Dec. 16, 2022
I like how the creamy mint filling peeks through between the layers of these sandwich cookies. A chocolate drizzle on top is a flavorful finishing touch. —Marilyn Blankschien, Clintonville, Wisconsin
Filled Chocolate Spritz Recipe photo by Taste of Home
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Ingredients

  • 3/4 cup semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature, lightly beaten
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/8 teaspoon baking soda
  • PEPPERMINT FILLING:
  • 1/4 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1 tablespoon 2% milk
  • 1/2 teaspoon peppermint extract
  • 3 to 4 drops green food coloring
  • GLAZE:
  • 2/3 cup milk chocolate chips
  • 1 teaspoon shortening

Directions

  1. In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the butter, brown sugar, eggs and vanilla. Add flour and baking soda and mix well. Cover and refrigerate for 30 minutes or until easy to handle.
  2. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 6-8 minutes or until set. Remove to wire racks to cool completely.
  3. In a small bowl, combine filling ingredients; stir until smooth. Spread on the bottoms of half of the cookies; top with the remaining cookies.
  4. In a microwave, melt milk chocolate chips and shortening; stir until smooth. Drizzle over cookies. Let stand until set.

Nutrition Facts

1 each: 152 calories, 7g fat (4g saturated fat), 29mg cholesterol, 57mg sodium, 20g carbohydrate (14g sugars, 1g fiber), 2g protein.

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