Best Chocolate Sprinkle Cookies
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Giant Chocolate Sprinkle Cookies are thick, soft, chewy, super fudgy and brownie-like. Topped with colorful sprinkles and perfect for any occasion!
PIN these Chocolate Sprinkle Cookies to try later!
Chocolate Sprinkle Cookies
These Chocolate Sprinkle Cookies are packed with chocolate flavor and resemble a brownie in a cookie form. Chocolate lovers will be dreaming about these decadent, giant sized, fudgy cookies.
We use an extra large ice cream scoop to make these so they aren’t your average cookie size. My favorite thing about these cookies is how thick they are and you get mouthfuls of chocolate in each bite from the mini chocolate chips.
If you love sprinkle cookies, you’ll love my Giant Sugar Cookies, Funfetti Cookies, and Sprinkle Cookies.
Why You’ll Love This Recipe
key ingredients
- All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Baking powder and baking soda: Used as a leavening agent.
- Butter: Make sure to use room temperature butter. I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe.
- Sugar: We use both granulated sugar and brown sugar to add the perfect amount of sweetness.
- Large eggs: You’ll need one large egg and one egg yolk at room temperature.
- Vanilla extract: Adds warm flavor.
- Chocolate chips: Makes these cookies extra chocolatey and decadent.
- Sprinkles: I love using colorful rainbow jimmies sprinkles to get the most color or chocolate sprinkles. Use your favorite sprinkles and as as much as you want. Switch the colors for different holidays and celebrations.
how to make Chocolate Sprinkle Cookies
Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda together. Set aside.
Cream butter and sugar: In a large bowl with an electric mixer or stand mixer with a paddle attachment, cream together the butter until smooth. Add the sugars and mix until light and fluffy. Be sure to scrape down the sides of the bowl with a rubber spatula.
Add eggs and extract: Add in egg and egg yolk one a time to the butter mixture, then vanilla extract. Continue to beat until combined.
Add the flour mixture to the wet ingredients: Mix again just until dough has formed, then fold in chocolate chips. Be sure not to over-mix.
Scoop dough balls and roll in sprinkles: Using a regular large cookie scoop or 1/4 cup of dough, dip the top of the cookie dough balls in sprinkles. Place on a small cookie sheet or platter and cover with plastic wrap. Place in the refrigerator for at least 10 minutes.
Bake: Preheat oven to 350 degrees F and line cookie sheets with parchment paper. Place chilled dough balls at least 2 inches apart, be sure to give them plenty of room as they will spread. Bake for 10-12 minutes or until the edges are set. Let cool for a few minutes before transferring to a cooling rack. Enjoy!
tips
- Make these into ice cream sandwiches: Add a scoop of vanilla ice cream to the center of one cookie and press another cookie on top.
- Room temperature ingredients: It’s important that your eggs and butter are at room temperature. They incorporate with the other ingredients so much better then when they are cold. This will also help your cookies stay tender and soft.
- Sprinkles alternative: Roll the cookie dough balls into sparkling sugar or sugar crystals instead. You could also top the cookies with your favorite cream cheese or buttercream frosting.
- Chocolate chips: I love using mini chocolate chips but feel free to use chocolate chunks, regular milk chocolate chips, dark chocolate chips, or white chocolate chips.
- More sprinkles: Instead of dipping the tops of the cookies in sprinkles, roll the whole cookie dough ball in the sprinkles to add more!
leftovers & storage
Store cookies in an airtight container on the counter of a cool area for up to 1 week.
Freezing Cookie Dough: To freeze unbaked dough, wrap dough ball in plastic wrap and then place the large ball of dough in a freezer bag. Or you can place the dough in an airtight container to freeze. Thaw completely before scooping into cookie dough balls.
To Freeze Cookie Dough Balls: Freeze cookie dough balls by placing the balls of dough on a cookie sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight freezer-safe container and store in the freezer for up to 6 months.
other chocolate desserts
NEVER MISS A RECIPE
Join thousands of subscribers & get
easy recipes via email for FREE!
Want to be Featured?
If you make this recipe, please let me know how it turned out…
Kathryn’s Kitchen Blog
Easy, simple, and delicious recipes anyone can make. Click the button below so you don’t miss any recipes!
Chocolate Sprinkle Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup granulated white sugar
- 1 cup salted butter softened, room temperature
- 1/4 cup brown sugar
- 1 whole large egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup mini chocolate chips
- 1/3 cup sprinkles
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda together. Set aside.
- In a large bowl with an electric mixer or stand mixer, cream together the butter until smooth. Add the sugars and mix until light and fluffy. Be sure to scrape down the sides of the bowl with a rubber spatula.
- Add in egg and egg yolk one a time, then vanilla extract. Continue to beat until combined.
- Add the flour mixture to the wet mixture and mix again just until dough has formed, then fold in chocolate chips. Be sure not to over-mix.
- Using a regular ice cream scoop or 1/4 cup of dough, dip the top of the cookie dough balls in sprinkles. Place on a small cookie sheet or platter and cover with plastic wrap. Place in the refrigerator for at least 10 minutes.
- Preheat oven to 350 degrees F and line cookie sheets with parchment paper. Place cookie dough balls at least 2 inches apart. Bake for 10-12 minutes or until the edges are set. Let cool for a few minutes before transferring to a cooling rack. Enjoy!
The cookies were delightfully soft and chewy, with a perfect balance of rich chocolate flavor and a fun burst of colorful sprinkles. They were a hit with my family, and I can’t wait to bake another batch!
These cookies turned out so well!! They were chocolatey, sweet, chewy and totally delicious. My kids loved the sprinkles!
These were so tasty! We used them for a birthday party.
Thanks for sharing this delicious cookie recipe. I love the presentation to it. Best option for a take away or a Tea party treat too.
Delicious and perfect texture. My daughter loved the sprinkles! Thanks so much