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Chocolate Drizzlers

Chocolate Drizzlers

Chocolate Drizzlers

0 from 0 votes
Chocolate Drizzlers
4.6 rating based on 12,345 ratings
4.6/5 (6)
Course: Refrigerator CookiesDifficulty: Medium



A chocolate dough drizzled with milk and white chocolate.


  • 2-1/4 cups all-purpose flour

  • 1/3 cup cocoa powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3/4 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 4 ounces semi-sweet chocolate, melted and cooled

  • 1 teaspoon vanilla extract

  • 3 ounces semi-sweet chocolate, finely chopped

  • 3 ounces white chocolate, finely chopped


  • In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. In another bowl, beat butter and sugar until creamy, about 2 minutes with an electric mixer. Beat in egg, 4 ounces of melted chocolate, and vanilla. Gradually beat in flour mixture until blended. Divide dough in half. Shape each half into a log roll 2″ in diameter. Wrap rolls in waxed paper and freeze for 4 hours or until very firm. Preheat oven to 350F. Line two baking sheets with foil and coat them with cooking spray. Cut dough into 1/4″ slices. Arrange 1″ apart on prepared baking sheets. Bake cookies 10 to 11 minutes. Cool on sheets for 1 minute then transfer to wire racks to cool completely. Repeat process until all cookies are baked. To decorate the cookies, place the chopped milk chocolate in one small zip-lock baggie and the white chocolate in another. Microwave on high 1 minute or until chocolate is melted. Knead until smooth. Snip off a tiny corner of each bag and drizzle chocolate over cookie. Let cookies stand until chocolate is firm, about an hour.


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(example: Sue in LA)

There are a lot of instructions and its very hard to make!! Once the cookies were very firm from the freezer they completely fell apart when we tried to cut them!
- A Baker

A great addition to this already great cookie recipe is before wrapping in wax paper- roll the dough in chopped walnuts then freeze and drizzle. It's delicious!
- A Baker

I simply love this great treat. if you showed how it would look like on the web site then more people would want to see this.
- A Baker

I made these cookies last year and they were a huge hit! The dough is a little tricky to get the temperature right from the freezer to slicing without it being a mess. But well worth the hassle.
- A Baker

These were delicious and easy to make. I made them for a cookie exchange. The recipe is easy to double. I made the dough a few days ago, and put it in the freezer. Then, I just needed to slice, bake and decorate them. I also used holiday sprinkles on the melted chocolate for a more festive look.Children really love them too. **Just a note that the dough is extremely sticky when putting it on the waxed paper. It definitely needs to freeze for four hours or more.
- A Baker

These cookies are so easy to make. Everyone who tasted them loved them, so I have been making extra rolls just to have in the freezer for those unexpected guests, though they need to unthaw a bit to be able to cut, if you keep them in the freezer for a couple of days.
- A Baker
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