If you’re looking for a new Christmas cookie this year, try this one. As kids we were obsessed with these cookies. There were a few treats I would consider staples at Grandmas. Chocolate Pillows was one of them. While I was in college I asked Grandma for the recipe (which I got) and also her cookie press! #win
These are always fun to make. But to me, it’s more about the memories associated with the cookie, than the cookie itself.
Let’s get started.
First, gather your ingredients.
Sift flour and salt together. I used to skip over sifting, but now I’m convinced it’s these simple steps that make a good cookie, great.
Cream butter (Grandma always used salted butter, so that’s what I used. But the original recipe calls for unsalted) and sugar. Beat until smooth.
Add egg and vanilla. Beat well.
Add in dry ingredients.
Chill the dough in the fridge for a few minutes. While my dough was chilling I washed up the dishes…
Got my cookie press out…
And got the chocolate ready…
Form the dough into a roll that will fit into your cookie press.
Follow cookie press directions to assemble and add dough.
Press out a “line” of the dough along the ungreased cookie sheet. Lay the rectangles of chocolate out end to end with just a little space between them. Press out another “line” of the dough over the chocolate, covering it completely. Repeat this procedure until your cookie sheet is filled, keeping the unused dough in the fridge so it will retain its shape when pressed. Until you get the hang of your cookie press, your dough will rip and tear. It is hard to get long pieces of dough. When my dough tore, I pinched it back together. Stick with it!
Using a knife, lightly score between each piece of chocolate.
Bake at 375 until golden, about 12 minutes. Upon removing from oven, immediately cut between each piece of chocolate and remove to a cooling rack.
- 2½ C Flour
- ½ tsp Salt
- 1 C Unsalted Butter
- ¾ C Granulated Sugar
- 1 Large Egg
- 2 tsp Vanilla Extract
- 10 Hershey's Chocolate Candy Bars
- Preheat oven to 375 F.
- Sift flour and salt together. Set aside.
- Cream butter and sugar. Beat until smooth.
- Add egg and vanilla. Beat well.
- Add dry ingredients and mix until combined.
- Chill the dough for a few minutes.
- While dough is chilling, break chocolate bars into small rectangles and prepare cookie press using the saw tooth disc.
- Form dough into a roll that will fit in your cookie press. Fill cookie press.
- Press out a "line" of dough onto an ungreased cookie sheet.
- Lay the chocolate pieces on top of the dough, leaving small gaps in between each piece of chocolate. Repeat this procedure until your cookie sheet is fill, keeping the unused dough in the fridge so it will retain its shape when pressed.
- Using a knife, lightly score the dough between each piece of chocolate.
- Bake until golden brown, about 12 minutes.
- Upon removing from oven, immediately cut between each piece of chocolate and remove to a cooling rack.