These Chocolate Sprinkle Cookies feature a soft, chewy, and fudgy chocolate base and are rolled in sprinkles. They are an awesome combination of rich chocolate flavor and a fun, festive appearance!
If I were to be stranded on a desert island, the first thing I'd take with me would be chocolate. I can't live without it, which is why I have the most overflowing chocolate section on the blog.
Some of my favorite recipes are these Bakery Chocolate Chip Cookies, these Triple Chocolate Brownies (they'll literally change your life), and these Peanut Butter Nutella Cookies.
Why You'll LOVE This Recipe
Chocolate Flavor: Chocolate sprinkle cookies are rich in chocolate flavor, with both a chocolate cookie dough AND chocolate sprinkles!
Soft and Chewy Texture: These are so soft, so moist, and so fudgy!
Easy to Make and Share: This recipe is straightforward, can be easily whipped up with no mixer, and require simple ingredients. Plus, they are universally loved and appealing to people of all ages.
Ingredients
- Unsalted Butter: You’ll melt your butter for flavor and moisture in every bite! Using melted butter also makes this a no-mixer recipe!
- Light Brown Sugar & Granulated Sugar: Both sugars work together to create flavor, moisture, and structure.
- Egg: An egg at room temperature adds structure and chewiness.
- Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
- All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
- Cocoa Powder: Cocoa powder is where these cookies get their chocolate flavor. I use natural cocoa powder.
- Baking Powder & Baking Soda: Together, both of these leavening agents give these cookies their rise and create gorgeous, thick domes!
- Salt: Salt enhances the flavor and brings out sweetness.
- Sprinkles: I use these chocolate sprinkles, but you can use rainbow sprinkles or any color jimmie you'd like!
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.
STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature egg, and vanilla extract together.
STEP 3: Add all purpose flour, cocoa powder, baking soda, baking powder, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth.
STEP 4: Then, roll the dough into about 1 ½-tablespoon (35-40g) sized balls. Immediately, roll each ball in the sprinkles.
STEP 5: Bake the cookies for 7-9 minutes or until the tops look cracked and shiny.
Frequently Asked Questions
No! You can use various types of sprinkles for your chocolate sprinkle cookies. Rainbow jimmies are a classic choice, but you can also use colored sugar, nonpareils, or other decorative sprinkles as long as they're suitable for baking and will hold their shape and color during the baking process.
Yes! Though I recommend 1 ½ tablespoons (35-40g) of dough per ball, you can make them smaller or larger as you desire. You'll need to adjust the baking time since smaller cookies will require less time and larger cookies will require more time.
Expert Tips
- Use Parchment Paper or Silicone Baking Mats: Line your baking sheets to help prevent the cookies (and sprinkles) from sticking to the pan.
- Measuring Flour: These cookies are chewy and soft if you measure your flour properly. Do this using a measuring scale to measure 175g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top to level.
- Sprinkle Coating: Add sprinkles immediately after portioning the dough to ensure that the sprinkles stick well to the dough before baking. If the dough starts to dry out, lightly moisten the surface with a bit of water before adding the sprinkles.
How to Store
To store your chocolate sprinkle cookies, allow them to cool completely and then place them in an airtight container or resealable plastic bag for up to 4 days or in the freezer for up to 3 months. Thaw the cookies at room temperature for a couple of hours before serving.
To make these cookies ahead of time, freeze the dough by shaping it into balls, rolling the balls in sprinkles, and placing them on a baking sheet lined with parchment paper. Freeze the balls for 15 minutes before transferring them to a resealable freezer bag for up to 3 months.
More Sprinkle Recipes
Print
Chocolate Sprinkle Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 cookies 1x
- Category: Cookies, Chocolate, Sprinkles
- Method: Bake
- Cuisine: American
Description
These Chocolate Sprinkle Cookies feature a soft, chewy, and fudgy chocolate base and are rolled in sprinkles. They are an awesome combination of rich chocolate flavor and a fun, festive appearance!
Ingredients
- ½ cup (110g) unsalted butter, melted
- ½ cup (120g) light brown sugar
- ½ cup (110g) granulated sugar
- 1 large egg (50g), room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup (175g) all purpose flour
- ½ cup (50g) cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate sprinkles
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- In a large bowl, use a whisk to stir slightly cooled melted butter, light brown sugar, granulated sugar, room temperature egg, and vanilla extract together until smooth and fully combined.
- Pour all purpose flour, cocoa powder, baking soda, baking powder, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all dry ingredient pieces disappear into the batter.
- Roll the dough into about 1 ½-tablespoon (35-40g) sized balls. Immediately, roll each ball in the sprinkles.
- Bake the cookies for 7-9 minutes or until the tops look cracked and shiny. Use a knife to push into the warm cookies to round the shape out further if desired.
- Allow the cookies to fully cool before storing. Store in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.
Notes
Measuring Flour: These cookies are chewy and soft if you measure your flour properly. Do this using a measuring scale to measure 175g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top to level.
Don't overbake: Keep a close eye on the cookies while they are in the oven. They should be slightly puffed and set around the edges but still slightly soft in the centers. Overbaking can result in dry and crispy cookies, so it's best to err on the side of underbaking slightly.
Keywords: Chocolate Sprinkle Cookies, Chocolate Cookies with Sprinkles
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