Chocolate Sprinkle Cookies Recipe

Introduction

These Chocolate Sprinkle Cookies are a delightful treat featuring rich bittersweet chocolate and a festive coating of red, white, and green sprinkles. Soft, chocolatey, and chewy, they bring both flavor and fun to any occasion, especially around the holidays.

Ingredients

• 1 (10-ounce) bag bittersweet chocolate chips (about 2 cups), divided
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 1/2 cups granulated sugar
• 2 sticks (1 cup) unsalted butter, at room temperature
• 1 tablespoon vanilla bean paste
• 2 large eggs
• 1 1/2 cups mixed red, white, and green sprinkles

Instructions

1. Step 1: Place 1/4 cup of the bittersweet chocolate chips in a small microwave-safe bowl. Microwave on high in 30-second intervals, stirring between each, until the chocolate is completely smooth, about 1 to 1 1/2 minutes. Set aside to cool slightly.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
3. Step 3: Using an electric mixer, beat the granulated sugar and butter in a large bowl on medium-high speed until light and fluffy, about 4 minutes. Add vanilla bean paste and eggs, then beat until smooth.
4. Step 4: Beat in the melted chocolate until combined. Gradually add the flour mixture in two additions, mixing on medium-low until just combined. Fold in the remaining bittersweet chocolate chips.
5. Step 5: Scoop about 3 tablespoons of dough for each cookie (22 to 24 portions) and roll each portion into a ball. Refrigerate the dough balls for about 1 hour until chilled through.
6. Step 6: Preheat the oven to 375 degrees F. Line three baking sheets with parchment paper and position a rack in the center of the oven.
7. Step 7: Pour the sprinkles into a small bowl. Coat each chilled dough ball generously with sprinkles, pressing them evenly onto the surface. Arrange the balls about 2 inches apart on the prepared baking sheets, around 8 per sheet.
8. Step 8: Bake one sheet at a time, rotating halfway through baking, until cookies have puffed slightly and edges are just set, about 15 minutes. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.

Tips & Variations

• For extra flavor, substitute half the butter with browned butter before mixing with sugar.
• Use different colored sprinkles to suit any occasion or season.
• Chill the dough longer for thicker, chewier cookies.
• Try adding chopped nuts like walnuts or pecans for added texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To reheat, warm briefly in a low oven or microwave to soften slightly and revive the chocolate chips’ melt.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of bittersweet?

Yes, you can substitute semisweet or milk chocolate chips, though the cookies will be sweeter and less intense in chocolate flavor.

Why should I chill the dough before baking?

Chilling the dough firms it up, which helps the cookies keep their shape while baking and enhances the texture, making them chewier and richer.

Chocolate Sprinkle Cookies Recipe

Print Recipe

★★★★★

4.6 from 129 reviews

These Chocolate Sprinkle Cookies combine rich bittersweet chocolate with a cocoa-infused dough, coated generously in festive red, white, and green sprinkles for a fun, colorful treat. Perfectly soft and slightly puffed, these cookies deliver a delightful balance of chocolate flavor and crunchy sprinkles, making them a festive favorite for any occasion.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 15 minutes per baking sheet (total approx. 45 minutes for all sheets)
• Total Time: 1 hour 20 minutes
• Yield: 22 to 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Chocolate Base

• 1/4 cup bittersweet chocolate chips (from the 10-ounce bag)
• Remaining bittersweet chocolate chips from a 10-ounce bag (about 1 3/4 cups)

Dry Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda

Wet Ingredients

• 1 1/2 cups granulated sugar
• 2 sticks (1 cup) unsalted butter, at room temperature
• 1 tablespoon vanilla bean paste
• 2 large eggs

Coating

• 1 1/2 cups mixed red, white, and green sprinkles

Instructions

1. Melt Chocolate: Place 1/4 cup of the bittersweet chocolate chips in a small microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth, about 1 to 1 1/2 minutes. Set aside to cool slightly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, kosher salt, and baking soda. Set aside.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer on medium-high speed to beat the granulated sugar and unsalted butter until the mixture is light and fluffy, about 4 minutes. Add vanilla bean paste and eggs; beat until smooth.
4. Incorporate Melted Chocolate: Beat the cooled melted chocolate into the butter mixture until fully combined.
5. Add Dry Ingredients: Add the flour mixture to the wet mixture in two additions, beating on medium-low speed just until combined. Avoid overmixing.
6. Fold in Chocolate Chips: Gently fold the remaining bittersweet chocolate chips into the dough until evenly distributed.
7. Chill Dough: Scoop about 3 tablespoons of dough (about 22 to 24 portions) and roll each into a ball. Refrigerate the dough balls for about 1 hour until chilled through.
8. Preheat and Prepare Baking Sheets: Position a rack in the center of the oven and preheat the oven to 375°F (190°C). Line three baking sheets with parchment paper.
9. Coat Dough with Sprinkles: Pour the mixed red, white, and green sprinkles into a small bowl. Roll each chilled dough ball generously in the sprinkles, pressing gently so the sprinkles adhere well. Place the coated dough balls on the prepared baking sheets about 2 inches apart (roughly 8 per sheet).
10. Bake Cookies: Bake one sheet at a time, rotating the baking sheet halfway through, until cookies puff slightly and edges are set, approximately 15 minutes. Keep remaining dough balls refrigerated until ready to bake.
11. Cool Cookies: Allow the cookies to cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
12. Store Properly: Once cooled, store the cookies in an airtight container for up to 3 days to maintain freshness.

Notes

• Use room temperature butter to ensure easier creaming and a fluffier cookie texture.
• Chilling the dough balls is essential to prevent excessive spreading during baking and helps maintain the shape.
• Rotate baking sheets halfway through baking for even cooking and browning.
• You can substitute vanilla bean paste with pure vanilla extract if needed.
• For a gluten-free option, substitute all-purpose flour with a gluten-free all-purpose baking flour blend.

Keywords: chocolate sprinkle cookies, chocolate cookies, festive cookies, holiday cookies, chocolate chip cookies, cocoa cookies