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Filled Chocolate Spritz

 Filled Chocolate Spritz
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.
24 ServingsPrep: 15 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 3/4 cup semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 2 eggs, 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 milk
  • 1/2 teaspoon peppermint extract
  • 3 to 4 drops green food coloring
  • GLAZE:
  • 2/3 cup milk chocolate chips
  • 1 teaspoon shortening

Directions

  • 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.
  • 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.

2 of 2

Filled Chocolate Spritz (continued)

Directions (continued)

  • In a small bowl, combine filling ingredients; stir until smooth.
  • Spread on the bottoms of half of the cookies; top with the remaining
  • cookies.
  • In a microwave, melt milk chocolate chips and shortening; stir until
  • smooth. Drizzle over cookies. Let stand until set. Yield: about 2
  • dozen.
Nutritional Facts: 1 cookie equals 152 calories, 7 g fat (4 g saturated fat), 29 mg cholesterol, 57 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.