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Chocolate Sprinkle Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/chocolate-sprinkle-cookies-recipe/