Buttery and chocolatey, Piped Hot Cocoa Cookies are delicious just as they are, but they’re even better dipped in silky smooth melted milk chocolate! Not only are these fun to make, but everyone loves them! Be sure to include these tasty little treats on your holiday dessert table this year!

The very first time I successfully prepared a piped cookie was back in 2018. It was a cookie that was included in the first 24 Cookies of Christmas series. Last year, I prepared these Piped Hot Cocoa Cookies, but they didn’t make the cut in my 5th annual cookie series. You see, Dear Reader, when preparing a series like this, I’ll usually compile at least 30 recipes, bake them, photograph them, and then decide which cookies are going to be a part of the series. It was a tough call to exclude this one last year, so I promised myself it would make it into this year’s series.
Making these pretty cookies really couldn’t be any easier! All you need is a piping bag and a star piping tip. It’s as simple as placing the piping tip in the bag and loading the bag up with the cookie dough. I like to pipe the dough into 2-3 inch lengths and dip them into melted milk chocolate. The little sprinkles you see in the photographs are optional, of course. But, I think it makes the cookie look a little more festive.
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I’m going to tell you all about this cookie recipe and how you can make it in your home this holiday season, but first, I want to tell you about what you can expect from Lord Byron’s Kitchen this Christmas. I know we’re getting closer to the big day, so it’s time to get to the cookie recipes! Before I get into this brand-new series, let me make mention of the three previous holiday confection countdowns that I just finished up this year.
Back in October, I kicked off the holiday season with a holiday recipe series called Lord Byron’s 12 Christmas Donuts and followed that up with a second series called Lord Byron’s 12 Christmas Appetizers. And now, I’m starting out on this new series, which is the sixth annual instalment! I cannot believe that this is the sixth year in a row that I’ve shared Lord Byron’s 24 Cookies of Christmas! But, before we get to a list of ingredients and instructions for today’s recipe, let me tell you about this series and more!

LORD BYRON’S 24 COOKIES OF CHRISTMAS SERIES
Another holiday series, Lord Byron? Yes – why not!? Welcome, Dear Reader, to the fourth of my annual holiday recipe series for this season! This one is called Lord Byron’s 24 Cookies of Christmas – Volume 6! I will try to keep the recipes in this series quick and easy, just like in previous years. Even if a recipe looks complex, I promise you that it is not! My goal, as always, is to share recipes with you that are not too complex to whip up as a holiday treat for your family.
Like every other holiday series I’ve shared over the years, this series will share a new recipe every day for the next 24 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday recipes year after year?
Looking For More Christmas Confections?
Lord Byron’s Kitchen has more than enough to satisfy your sweet tooth! Click on the links below to see a countdown series of holiday recipes from that category!
SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!
So, welcome, Dear Reader, to Lord Byron’s 24 Cookies of Christmas series! Even though this is the fourth series for this holiday season, you can always look back at previous years if you just cannot wait until the next recipe is published. Also, some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.
You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??
Lord Byron’s Annual Christmas Cookie Series
Did you know that Lord Byron’s Kitchen has been sharing a 24 Cookies of Christmas Series for the past several years? Click on the links below to see all of the recipes from each series on one page!
INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this Piped Hot Cocoa Cookies recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Cocoa Powder – Cocoa powder is an unsweetened chocolate product that adds deep chocolate flavour to desserts and beverages. Use a good quality cocoa powder, not the kind we used to stir into milk as kids! If you don’t have dark, you can use regular cocoa.
- Boiling Water – Hot water from the tap will not cut it. You will need to fully boil water in a kettle and use it immediately while it’s still extremely hot.
- Butter – Make sure your butter is softened and at room temperature.
- Confectioner’s Sugar – You might call it powdered sugar or icing sugar.
- Sugar – Sugar will caramelize when baked, which will help to brown the batter as it bakes.
- Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
- Vanilla Extract
- Flour – This recipe has only been tested with all-purpose, unbleached flour.
- Baking Soda
- Milk Chocolate Chips
- Sprinkles
HOW TO MAKE PIPED HOT COCOA COOKIES
Measure the cocoa into a bowl and pour over the boiling hot water. Stir until well combined and set aside to cool. Preheat your oven to 350 degrees F.
In a large mixing bowl, beat the butter and both sugars until light and fluffy. Add the egg yolks, vanilla extract, and cooled cocoa mixture. Beat until combined. Measure in the flour and baking soda. Beat until combined.
Fit a piping bag with a large star tip and transfer the cookie batter into the bag. Pipe 2-3 inch strips of dough onto parchment-lined baking sheets. Bake for 20 minutes. Remove the cookies from the oven and transfer them to a wire cooling rack to cool.
Once cooled, melt the chocolate chips in a microwave-safe bowl in 30-second increments at half power. Stir well between each increment until the chocolate is melted and smooth. Dip the cooled cookies into the chocolate and place them onto a parchment-lined baking sheet. Top the chocolate-dipped portion of the cookie with holiday-themed sprinkles. Once the chocolate is firm, transfer the cookies to a food-safe container with a tight-fitting lid and store them at room temperature.

COCOA POWDER
Cocoa powder is an unsweetened chocolate product that adds deep chocolate flavour to desserts and beverages. Use a good quality cocoa powder, not the kind we used to stir into milk as kids! I have two types of cocoa that I use when baking. In cookies like these Hot Chocolate Cookies, just a regular, inexpensive cocoa powder will do just fine. Even though I don’t care for Hershey’s chocolate, I do like to use Hershey’s cocoa powder for cookies.
If, however, I’m making a cake or a cookie recipe with very few ingredients, I want to use better-quality cocoa powder. For me, Fry’s Premium Quality Cocoa has all that I’m looking for. It has a stronger chocolatey scent than other cocoa powders. When it comes to flavour, Fry’s wins out again. The only thing that Fry’s doesn’t offer is a deeper, chocolatey colour like you see in the photos. I find that Hershey’s does a better job in terms of colour.

STORING, PACKAGING, & FREEZING
When it comes to most cookies, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. Cookies will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!
If you plan to freeze your Piped Hot Cocoa Cookies, you certainly can! Pile them into a clean, food-safe container. The container must be freezer-friendly! You’ll want to ensure a very tight-fitting lid too. I use these quite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!
You can freeze these cookies for up to three months. If you plan to give previously frozen cookies as a gift, I would lay them out on a wire cooling rack to thaw completely. If packaging, wait until the condensation has evaporated. Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.

QUESTIONS?
If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!
Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!

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Piped Hot Cocoa Cookies
Ingredients
- 1/4 cup boiling hot water
- 6 tablespoons cocoa powder
- 1 cup butter, softened
- 1/2 cup confectioner's sugar
- 1/2 cup sugar
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 cups milk chocolate chips
Instructions
- Measure the cocoa into a bowl and pour over the boiling hot water. Stir until well combined and set aside to cool.
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, beat the butter and both sugars until light and fluffy.
- Add the egg yolks, vanilla extract, and cooled cocoa mixutre. Beat until combined.
- Measure in the flour and baking soda. Beat until combined.
- Fit a piping bag with a large star tip and transfer the cookie batter into the bag.
- Pipe 2-3 inch strips of dough onto parchment-lined baking sheets.
- Bake for 20 minutes.
- Remove the cookies from the oven and transfer them to a wire cooling rack to cool.
- Once cooled, melt the chocolate chips in a microwave safe bowl in 30-second increments at half power. Stir well between each increment until the chocolate is melted and smooth.
- Dip the cooled cookies into the chocolate and place them onto a parchment-lined baking sheet. Top with holiday-themed sprinkles.
- Once the chocolate is firm, transfer the cooking to a food-safe container with a tight-fitting lid and store them at room temperature.
Nutrition
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Hilary Kenny says
Taste divine! Baked up flawlessly! I’m adding these to the holiday rotation to keep my chocolate loving family members happy.