Soft Melty Chocolate Butter Viennese Cookie Recipe

Super fast, easy, and buttery melt-in-your-mouth cookies with a chocolate twist.

These Chocolate Butter Viennese Cookies are everything you love about a classic Viennese biscuit—but even better. They're soft, buttery, and melt-in-your-mouth, with a beautiful two-tone swirl of butter and chocolate dough. No chilling required, no fuss—just mix, pipe, and bake. If you're short on time but still want to impress, this recipe is your new best friend.

@cupfuldays Soft Melty Chocolate Butter Viennese Cookie Recipe

What Makes This Recipe Unique:

• Two-tone swirl effect – Easily achieved with a double piping bag trick!

• No chilling required – Fast from bowl to bake, ready in under 30 minutes.

• No eggs, no fuss – Just 5 ingredients and a piping bag.

@cupfuldays Soft Melty Chocolate Butter Viennese Cookie Recipe

Ingredients (makes approximately 30 pieces) :

• 240g unsalted butter (room temperature)

• 240g all-purpose flour (sieved)

• 60g cornstarch (sieved)

• 70g powdered sugar (sieved)

• 30g cocoa powder (sieved)

Instructions:

1. Preheat oven to 160°C (320°F). Line baking trays with parchment paper.

   
   

2. Beat the butter

   In a stand mixer, beat the butter on medium-high speed until smooth and creamy (about 1–2 minutes).

   
   

3. Add dry ingredients

   Reduce to low speed and add flour, cornstarch, and powdered sugar (all sieved). Beat for about 2 minutes until a soft dough forms.

   
   

4. Divide & flavor

   Split the dough evenly into two bowls. Add cocoa powder to one portion and mix until just combined.

   
   

5. Double piping technique

   Transfer each dough into its own piping bag. Snip a 10mm opening at the tip of each. Place both filled bags into a third piping bag fitted with a large star or flower tip.

   
   

6. Pipe the cookies

   On the prepared trays, pipe cookies into rosettes or straight lines using firm, even pressure. You should see the chocolate and vanilla dough blend into beautiful swirls.

@cupfuldays Soft Melty Chocolate Butter Viennese Cookie Recipe

1. Bake

   Bake for 15 minutes. Cookies will be soft when hot but firm up as they cool.

   
   

   

   @cupfuldays Soft Melty Chocolate Butter Viennese Cookie Recipe

   
   

2. Cool & store

   Let cool completely on a wire rack for 30 minutes before serving. Store in an airtight container at room temperature for up to a week.

 Tips & Variations:

• Add a sprinkle of sea salt or dip half in melted chocolate for an elegant touch.

• For festive flair, tint the vanilla dough with food coloring (like pink or green).

• Pipe into mini sandwich cookies and fill with ganache or jam.