Chocolate Dot Cookies

I’m always on the hunt for a fun new cookie recipe and this one hits the mark 🤩 These Chocolate Dot Cookies are thick, soft chocolate cookies topped with creamy homemade chocolate buttercream and coated in tons of colorful nonpareils. They’re rich, chocolatey, and have the perfect combination of a soft cookie, fluffy frosting, and a that perfect crunch from the sprinkles. And with the holiday sprinkles these are the PERFECT addition to a holiday cookie box.

If you’ve made my viral Soft Frosted Sugar Cookies, these are a fun chocolate twist on that recipe! I wanted to create a chocolate version with the same thick, soft texture, but with plenty of chocolate flavor and even more chocolate from the homemade buttercream. I used red, green, and white nonpareils to make these perfect for Christmas cookie boxes, but you can easily switch up the sprinkle colors for any holiday or occasion. And the best part? No chilling required!

Why You’ll Love These Chocolate Dot Cookies

• Chocolate on chocolate: A rich chocolate cookie topped with fluffy homemade chocolate buttercream. What’s not to love?!
• Thick and soft: These cookies bake up thick with soft centers and just a little spread.
• No chilling required: You can scoop and bake the dough right away!
• Easy to decorate: You don’t need any fancy decorating skills to make these cookies look adorable.
• Perfect for holidays: Change the nonpareils for Christmas, Valentine’s Day, birthdays, or any other occasion.
• Great for cookie boxes: The smaller size makes them perfect for adding to holiday cookie boxes and dessert platters.

Recipe Tips

1. Underbaking the cookies: This is one of my biggest tips for getting soft cookies! Chocolate cookies can be a little tricky because you can’t rely on their color to tell when they’re finished baking. I bake these for approximately 9–11 minutes, until the edges are set but the centers are still soft. Let them cool on the baking sheet for a few minutes before transferring to a cooling rack. They’ll continue to set as they cool, so don’t wait until they look completely firm to take them out of the oven!
2. Cocoa powder: For these cookies, I use Hershey’s Special Dark cocoa powder to give them that rich chocolate flavor but you can use any natural cocoa powder. Make sure you’re using actual cocoa powder and not hot chocolate mix! I recommend spooning and leveling the cocoa powder just like you would flour so you don’t accidentally add too much. Cocoa absorbs quite a bit of moisture, which is also why I added a little whole milk to this recipe.
3. Cornstarch: If you’ve made my original Soft Frosted Sugar Cookies, you know I love using cornstarch in my cookie recipes! Cornstarch helps create that soft, tender texture on the inside. I wouldn’t skip it for these cookies because we’re looking for a thick, soft chocolate cookie rather than something crispy.
4. Don’t flatten the dough: Unlike my original sugar cookie recipe, I don’t recommend pressing these cookies down before baking. I tested them both ways and preferred leaving the dough balls rounded. They’ll spread just a little on their own, giving you a nice thick cookie that’s perfect for frosting!
5. Cookie dough scoop: I always get questions about which cookie scoops I use! For these cookies, I use my medium 2-tablespoon cookie scoop. I love using a set of three different sizes because I use them for so many of my recipes. Using a cookie scoop helps make sure your cookies are all the same size so they bake evenly. I also used the smallest scoop for the frosting!
6. Baking sheet: For all of my cookie recipes, I prefer using a flat, light-colored baking sheet lined with parchment paper. I find that darker baking sheets can cause the bottoms of cookies to brown faster, and pans with high sides can sometimes affect how evenly they bake.
7. Chocolate buttercream: Make sure your butter is softened before making the frosting! I also recommend sifting the cocoa powder to avoid any lumps. Add the heavy cream a little at a time until the frosting is smooth and fluffy but still thick enough to hold its shape. Since we’re pressing the frosting into sprinkles, you don’t want it to be too thin or it’ll flatten when decorating.
8. Nonpareils: I love using nonpareils for these cookies because they give the frosting that fun, colorful coating and a little crunch! For Christmas, I’m using red, green, and white, but you can easily change the colors for any holiday. I recommend pouring the nonpareils into a shallow bowl and gently pressing the freshly frosted cookies into them. Make sure to do this before the buttercream starts to crust so the sprinkles stick.
9. Frosting the cookies: Always let your cookies cool completely before frosting! Even a slightly warm cookie can cause the buttercream to melt. I use a small 1 tablespoon cookie scoop, add the scooped frosting to the middle of the cookie and press that frosting down into a shallow bowl filled with the nonpareil sprinkles. You ca also use a large round piping tip to create a generous mound of frosting on each cookie, or use a small offset spatula if you don’t have a piping bag. Either way, don’t be afraid to add plenty of frosting. That’s what makes these Chocolate Dot Cookies so good!

HOW TO MAKE PERFECTLY ROUND COOKIES EVERY TIME

This step is optional, but I use it every single time. As soon as the cookies come out of the oven, while they’re still hot, place a large round cookie cutter, glass, or bowl slightly bigger than the cookie around it and gently swirl for 3–5 seconds. This reshapes the edges and gives you perfectly round, bakery style cookies with almost no effort.

The Best Sprinkles for Chocolate Dot Cookies

One of the best things about this recipe is how easy it is to customize! I used Christmas nonpareils for this batch, but you can make these cookies for just about any holiday by changing the colors.

Some of my favorite combinations include:

• Christmas: Red, green, and white nonpareils.
• Valentine’s Day: Pink, red, and white nonpareils.
• Easter: Pastel pink, yellow, blue, and purple nonpareils.
• Halloween: Orange, black, purple, and white nonpareils.
• Fourth of July: Red, white, and blue nonpareils.
• Birthdays: Classic rainbow nonpareils.

I prefer using nonpareils over traditional sprinkles for these cookies because they’re smaller and create a more even coating over the buttercream. You can also use chocolate sprinkles if you want an extra chocolatey cookie!

Can I Use Vanilla Buttercream Instead?

Absolutely! While I love the combination of chocolate cookies with chocolate buttercream, vanilla frosting would also be delicious. You can use the frosting from my original Soft Frosted Sugar Cookies recipe if you prefer a vanilla option. The white frosting also creates a really pretty contrast against the dark chocolate cookie, especially when you’re using colorful holiday sprinkles.

Can I Make Chocolate Dot Cookies Ahead of Time?

Yes! These cookies are a great make-ahead option, especially during the busy holiday baking season. You can prepare the cookie dough up to 48 hours in advance and store it covered in the refrigerator. When you’re ready to bake, allow the dough to soften slightly if needed so it’s easier to scoop.

You can also bake the cookies a day or two ahead of time and store them in an airtight container until you’re ready to decorate.

For the prettiest results, I recommend frosting and decorating the cookies closer to when you plan to serve them. This helps prevent the colors from the nonpareils from bleeding into the frosting.

How to Store Chocolate Dot Cookies

Room temperature: Store frosted cookies in an airtight container in a cool room for up to 2 days, as long as the buttercream remains stable and the room isn’t warm. Separate layers with parchment paper to prevent sticking.

Refrigerator: For longer storage, place the frosted cookies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving so the cookies and frosting can soften.

Freezer: I recommend freezing these cookies without frosting. Allow the baked cookies to cool completely, then transfer them to a freezer-safe container or bag and freeze for up to 3 months.

When you’re ready to serve, thaw the cookies at room temperature and decorate with fresh chocolate buttercream and nonpareils.

Frequently Asked Questions

Do I Need to Chill the Cookie Dough?

No! This recipe doesn’t require chilling, which makes it perfect when you want homemade cookies without waiting around. The dough should be thick enough to hold its shape when scooped. If your kitchen is particularly warm or your butter was too soft, you can refrigerate the dough briefly before baking.

Why Didn’t My Chocolate Cookies Spread?

These cookies are supposed to be thick and only spread slightly while baking. If your cookies aren’t spreading at all, you may have added too much flour or cocoa powder. I always recommend spooning flour into your measuring cup and leveling it off rather than scooping directly from the bag. Also, make sure you’re using the full ¼ cup of whole milk called for in the recipe.

Why Are My Chocolate Cookies Cakey?

A cakey texture can happen when there’s too much flour, too much leavening, or too much air incorporated into the dough. This recipe uses 1½ teaspoons of baking powder to help the cookies rise while keeping their thick shape. For the best results, measure your ingredients carefully and avoid overmixing the dough once you’ve added the flour.

Can I Make These Cookies Larger?

Absolutely! I use a medium 2-tablespoon cookie scoop, but you can use a large 3-tablespoon scoop if you prefer bigger cookies. Larger cookies will need a little additional baking time, so start checking around 10–12 minutes and adjust as needed.

Can I Add Chocolate Chips?

Yes! If you’re a serious chocolate lover, you can add mini chocolate chips to the dough for even more chocolate flavor. I’d recommend starting with approximately ½ cup of mini chocolate chips so they don’t overwhelm the texture. Personally, I like keeping the dough smooth because the chocolate buttercream already adds plenty of richness!

Can I Freeze the Cookie Dough?

Yes! Scoop the cookie dough into individual portions and place them on a parchment-lined baking sheet. Freeze until firm, then transfer the dough balls to a freezer-safe bag or container. Freeze for up to 3 months. You can thaw the dough overnight in the refrigerator before baking or bake directly from frozen, adding a few extra minutes as needed.

Can I Use Different Types of Cocoa Powder?

My personal favorite cocoa powder is Hershey’s Special Dark but any Natural unsweetened cocoa powder is my recommendation for this recipe. Avoid using hot cocoa mix or sweetened cocoa powder.

More Cookie Recipes You’ll Love

If you love these Chocolate Dot Cookies, make sure to check out some of my other favorite cookie recipes!

• Soft Frosted Sugar Cookies – The original viral recipe that inspired these chocolate cookies!
• Chocolate Dipped Chipless Cookies – Soft, buttery cookies dipped in chocolate.
• Chocolate M&M Cookies – Rich chocolate cookies loaded with colorful M&Ms.
• Pumpkin Patch Thumbprint Cookies – Another fun frosted cookie that’s perfect for decorating.

Whether you’re making these Chocolate Dot Cookies for Christmas, a birthday party, or just because you’re craving something chocolatey, they’re such a fun cookie to make! I love how something as simple as changing the sprinkles can completely transform these cookies for different holidays. With a thick chocolate cookie, creamy chocolate buttercream, and tons of colorful nonpareils, they’re just as delicious as they are fun to decorate! If you make these, be sure to leave a rating and comment below. I love hearing how my recipes turn out in your kitchens!