Chocolate button cookies
Why wouldn’t you want cookies that were as cute as buttons! These chocolate button cookies are easy to make and are the perfect tasty afternoon treat.
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Why wouldn’t you want cookies that were as cute as buttons! These chocolate button cookies are easy to make and are the perfect tasty afternoon treat.
Why you will love this recipe
- These are simple to make. They are just a basic cookie dough with a few quick tricks to transform round cookies into adorable buttons.
- They make a great homemade gift. Thread a ribbon through the holes and tie a bow. Or pop them into a basket as a gift for any button lover.
- This recipe is made with a subtle chocolate flavour that is achieved by using hot chocolate mix instead of cocoa. This means that they are not at all at risk of becoming too dry or bitter. Your cookies will end up with that perfect balance of light chocolaty sweetness.
- Chocolate button cookies make absolute delicious smores! I like to coat the bases of these cookies with a thin layer of chocolate and then smoosh toasted marshmallows between two button cookies.
- You can use this same method to turn other cookies into buttons too. My shortbread recipe would be great for button cookies as well.
Chocolate button cookie ingredients
Hot chocolate mix – I have used Cadbury drinking chocolate for my button cookies but any brand should work well. If you do not have any hot chocolate mixture on hand, you could also use dry milk shake flavouring or 1 tablespoon of cocoa powder and 1 additional tablespoon of sugar. For a twist you could trade out the hot chocolate mix for two servings of your favourite instant coffee.
Hot water – This doesn’t need to be boiling but should warm enough to dissolve your hot chocolate mix.
Butter – Regular salted or unsalted butter is best for this recipe. Make sure the butter is softened and not melted otherwise your dough will be too sticky when you try to roll it out.
Sugar – Plain white sugar. Caster sugar would also work here. I wouldn’t recommend using brown sugar though as the flavour would be too strong in this recipe.
Egg yolk – One large egg yolk is added to these cookies for a little extra moisture and structure.
Flour – Use plain white all purpose flour.
Icing sugar – I like to roll out all of my cookies in icing sugar. This stops the cookies from sticking to your surfaces without adding any extra flour into your dough and causing the cookies to become harder and drier with each re-roll.
How to get that perfect chocolate button cookie shape
- Roll out your dough into a large disk that is about 1.5 cm thick. Use icing sugar on your work surface and rolling pin to ensure that the dough does not stick.
- Use a 9cm round cutter (or drinking glass) to cut out as many cookies as you can. Transfer the cut dough onto a lined baking sheet before reforming the dough into a ball. Roll out the dough and cut rounds as you did before. Repeat this until all of the dough has been used.
- To turn your rounds into buttons, find a small round lid ( I like to use a milk bottle lid). Use the flat side of the lid to indent the centre of your cookie. Press lightly, you only want to indent it enough to be visible. Next take a toothpick, make a small indent where you want the holes to be and gently press down in a small swirling motion until you have the button hole desired. Repeat to make 2-4 small holes in your button.
Repeat this process with the rest of your cookies until you have a bunch of button cookies ready to chill and bake
Ingredients
Method
- In a large bowl cream together your butter and sugar.
- In a small cup combine the hot chocolate mix with the hot water.
- Add chocolate mixture and egg yolk to the butter mixture. Mix until well combined.
- Add in the flour and fold together until it forms a soft dough.
- Sprinkle icing sugar over your work surface and rolling pin. Roll out your dough until it is about 1.5 cm thick.
- Using a 9cm round cutter (or drinking glass) cut out as many cookies as you can. Transfer the cut dough onto a lined baking sheet. Leave a few centimeters of space between each cookie. Re-form the dough into a ball. Roll out the dough and cut rounds as you did before. Repeat this until all of the dough has been used.
- To turn your rounds into buttons, find a small round lid ( I like to use a milk bottle lid). Use the flat side of the lid to indent the centre of your cookie. Next take a toothpick, make a small indent where you want the holes to be and gently press down in a small swirling motion until you have the button hole desired. Repeat to make 2-4 small holes in your button.
- Add indents and holes to all of your cookie buttons.
- Chill your prepared cookie sheets in the fridge for 30 minutes.
- Preheat oven to 160 degrees (180 fan)
- Bake the chilled chilled cookies in batched for 12 minutes.
- Let the cookies chill fully before placing into an airtight container to store.
Thank you so much for taking the time to read through my chocolate button cookies recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
Crystal Rose
