Chocolate Butter Cookies

chocolate butter cookies image
304
30 Reviews
Shape this chocolate butter cookie dough into a variety of shapes.
30 min
Prep Time
2:55
Total Time
36 cookies

Ingredients

3/4 cup
sugar
3/4 cup
Land O Lakes® Butter, softened
1
large Land O Lakes® Egg
1 teaspoon
almond extract
1 2/3 cups
all-purpose flour
1/3 cup
unsweetened cocoa
1/4 teaspoon
salt

Directions

  1. Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until well mixed.
  2. Combine flour, cocoa and salt in another bowl.  Add flour mixture gradually to butter mixture, beating at low speed and scraping bowl often, until well mixed.
  3. Divide dough into thirds. Wrap each third in plastic food wrap; refrigerate 2 hours or overnight until firm.
  4. Heat oven to 375°F.
  5. Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or follow variations as directed below. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes or until set. (Surface may crack slightly.) Cool completely. Decorate as desired.

Recipe Tips

- If you want to use a cookie press to form cookies, it is not necessary to chill dough before forming cookies.

- Too much flour can make your cookies dry and crumbly. To measure flour, lightly spoon flour into measuring cup and level off with a straight edge.



Variations:

Nut Rolls: Shape dough into 2- to 3-inch logs. Bake as directed. Cool completely. Dip both ends of each cookie into melted chocolate chips, then in finely chopped nuts.

Surprise–Filled: Shape dough into 1-inch balls. Make depression in center of each cookie with back of teaspoon. Bake as directed. Cool completely. Fill with maraschino cherry half. Spoon melted vanilla milk chips over top of cookie.

Cut-Out Cookies: Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake as directed. Decorated as desired.

Nutrition Facts (1 cookie)

Calories
80
Cholesterol
15mg
Carbohydrates
9g
Protein
1g
Fat
4g
Sodium
40mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

Hi Lauren,

You can use salted or unsalted in this recipe, both will work fine. It all comes down to personal preference or whatever you might have on hand. Happy baking!

Rating

Is the butter in this recipe supposed to be 'salted' or 'unsalted'?

Test Kitchen Comment
From: Mallory
Hi Lauren,

You can use salted or unsalted in this recipe, both will work fine. It all comes down to personal preference or whatever you might have on hand. Happy baking!
Posted March 03, 2016

Rating

I do the chocolate-cherry version. Everyone loves it and can't stay out of them!

Rating

try this recipe like a thumbprint but fill with raspberry jam then when cool, drizzle melted chocolate chips across them, I swear the best cookie you will ever eat!

Rating

I make them every year. Everyone loves them. I may try a batch with the orange flavoring as suggested in one of the reviews.

Rating

try this

Rating

I have made these every Christmas for 15 or 20 years. Now if I show up without them ... well I don't. Everyone has come to expect them each year. There are never enough. Last year while hosting a friend during the holidays I left my "personal stash" in the microwave while I went to my mothers for dinner. When I returned in the evening to have "My cookies" I found the plate was empty. It seems my friend thought the tray of these delicious cookies was as everyone else finds them...just wonderful. Two thoughts. I use Vanilla instead of almond, and I gave up on the press years ago. Just fork them and decorate.

Rating

I've been making these cookies for christmas EVERY year! They are fun to decorate and can look very elegant. I give them as gifts to the dismay of my family, but I always make sure they get their fair share. My husbands starts bugging me to make them on the 1st of December every year..... It would break his heart if I stopped making them...... the smell means christmas to him and sort of kicks off the season for us! Enjoy and have a Merry Christmas!!!!

Rating

I found this recipe years ago in a Readers Digest magazine and absolutely love it. I use a cookie press and I rarely have a "do over" with this formula. I has replaced my traditional spritz recipe.

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I have been making this recipe every Christmas for years. I substitute orange extract for the almond extract. These are my husbands favorite cookies!

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I've tried it several ways tonight and it keeps on winning. Rolled in balls and dusted in powdered sugar, poked a hole in the middle before baking and filled with strawberry jam and pressed flat to make a more cookie shaped cookie. I'm going to try adding different extracts the next couple of batches and see how they work out! Great recipe!

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i have made these before and they are delicious! one of my families favorites!

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I have been making these cookies at Christmas time for years and everyone loves them!

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The best in the world! I have made them for many years and everyone gobbles them up and wants the recipe. FYI - after all of the ingredients are added I have to use my hands to mix it because the dough is so thick.

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These cookies are some of my family's favorites - my mom and I have been making them for years. Nice and chocolatey, not too sweet, always a hit!

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I LOVE this recipe! It's like cookie fudge! I usually make balls and roll them in walnut fluff. Everyone loves them and they're always a hit at my cookie exchanges.

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I have been making this cookie for over 15 years and it is always one of the first gone on a cookie tray! Buttery and not overly sweet - like chocolate shortbread. A quick "short cut" - I mix everyting in the food processor - works great!

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I have been making this cookie recipe for years. It has become a family holiday favorite. The almond with chocolate is a hit with everyone. I have used the recipe in my cookie press with great results. Wonderful cookie with a cup of tea or a glass of milk.

Rating

Wonderful! The mixture of almond and chocolate were a perfect blend. These cookies are easy to cut with little to no spreading, keeping the cut out image clear.

Rating

too much cocoa, not enough sugar

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