These chocolate sprinkle cookies are the perfect combination of chocolate, chewy and fun. A classic chocolate sugar cookie rolled in sprinkles for a bright twist!
Chocolate sprinkle cookies are perfect for when you need a little something more than your basic chocolate chip cookie. They're extra chewy and fudgy cookies rolled in bright and colorful sprinkles.
For more sprinkle recipes try my sprinkle sugar cookies, funfetti cookie cake, or my baked funfetti donuts.
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Why You Will Love These
- PERFECT FOR CELEBRATIONS: With the addition of sprinkles these cookies are perfect to make to celebrate a birthday or a first day of school. -
- NO CHILLING REQUIRED: You can bake these cookies extra quick because the dough doesn't require any chill time. -
- CHEWY CHOCOLATE COOKIE: These cookies have such a good flavor and texture.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I like to make these cookies with a slightly firm butter. Allow it to sit out for a bit, but you don't want to be able to make much of an indention when pushing on it.
- Egg + Yolk: Allow them to come to room temperature before beginning.
- Cocoa Powder: Make sure you whisk this with your other dry ingredients to help the cocoa from having clumps in the dough.
- Flour: If possible use a scale to weight, if not, spoon flour into measuring cup so it isn't too compact.
- Sprinkles: Jimmie sprinkles (like pictured) are the best for baking because they do not bleed color.
Recipe Instructions
Step 1: Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
Step 2: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
Step 3: Add egg, yolk and vanilla and mix on low until smooth, about 30 seconds.
Step 4: Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
Step 5: Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Roll the tops of the cookies in the sprinkles.
Step 6: Place 6 cookie dough balls on your lined baking sheet. Bake the cookies for 11-13 minutes. You're looking for some crackling along the top. Allow to cool on the baking sheet so they can finish setting up.
Expert Baking Tips
- Don't bake more than 6 cookies on a baking sheet at one time. These cookies spread pretty far and will end up running into each other.
- I like using dutch process cocoa for a richer chocolate cookie.
- You can skip the sprinkles and roll these in sugar for a chocolate sugar cookie.
FAQ
You can tell that these cookies are done baking when the tops have started to crackle and have a firm edge. They will continue to bake on the cookie sheet after you take them out of the oven, so make sure you don't over bake
Yes, just fold them in after the dry ingredients.
Yes, just sub gluten free flour in for the all-purpose flour.
Storing & Freezing
Chocolate sprinkle cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time, but wait until baking to roll the tops in sprinkles.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Chocolate Sprinkle Cookies
Ingredients
- 1 cup salted butter still a bit firm
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoon vanilla
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup cocoa powder
- 2 cups all-purpose flour
- ½ cup rainbow jimmie sprinkles for rolling cookies in
Instructions
- Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
- In a bowl, whisk together the baking powder, baking soda, salt, cocoa powder and flour. Set aside.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add egg, yolk and vanilla and mix on low until smooth, about 30 seconds.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Roll the tops of the cookies in the sprinkles.
- Place 6 cookie dough balls on your lined baking sheet. Bake the cookies for 11-13 minutes. You're looking for some crackling along the top. Allow to cool on the baking sheet so they can finish setting up.
Nec
These are, hands down, some of the easiest and best cookies I have ever made. 10/10!!!
brooke
I'm so happy to hear that...Thank you!!