If you follow my page you know I am a sucker for anything sprinkles. If there is a recipe that could be filled or topped with sprinkles, I’m most likely going to try, and love it! These chocolate sprinkle cookies came to be because I am pregnant with my second child and this time around I am craving chocolate like crazy! I already have a Confetti Cookie recipe that I typically make if I’m craving sprinkle cookies, but I couldn’t stop picturing a chocolate version. I decided to use one of my favorite recipes as a base, my Cosmic Brownie Cookies, and build from there. The outcome… incredible! These cookies taste like brownies topped with sprinkles. They are seriously so so good, you’re going to want to try them!
Recipe tips
- Sprinkles: I feel like I needed to dedicate a section here to sprinkles because there are so many different varieties and not all of them will work in this cookie. For this recipe I use classic jimmies. They hold their shape and provide little bursts of color and flavor in every bite. Another sprinkle that could be used are confetti quins. I love how pretty these are, and they will hold their shape and color as well! For these cookies do not use nonpareils. They’re small and add a great crunch to the exterior but they will disappear inside the cookie. If you would like to make a recipe using nonpareils, try these Christmas Kiss Cookies!
- Underbaking the cookies: This is essential to getting the texture right. I bake my cookies for 12 minutes on the dot. Then remove from the oven and let cool on the cookie sheet. Letting them cool on the hot pan will keep them cooking at a lower temperature without becoming dry. If you prefer a dryer cookie, feel free to bake for 14 minutes. They’re still delicious, but I’m a sucker for a chewy cookie 🙂
- Corn starch: Do not skip the corn starch in this recipe! Corn starch gives the cookies that chewy texture (along with baking for the correct time).
- Chilling the dough: Chilling the dough will help with two things: cookie spreading and flavor. These cookies will spread a bit when they bake but by chilling the dough for 30 minutes prior to baking helps! Also as the dough chills the flavor will enhance. It’s truly a win win 🙂
- Cookie dough scoop: I always get a ton of questions about what scoop I use, so I wanted to link the ones I used for this recipe! I like this set because it comes in 3 different sizes. For these cookies I used the medium size. Using a cookie dough scoop gives you perfect cookie dough balls that are even and therefore will bake evenly!
- Baking sheet: For all of my cookie recipes you I suggest you use a cookie sheet. You can use a jelly roll however I find the edges of the cookies tend to brown a little faster and they bake differently.
Interested in trying other cookie recipes? Click here 🙂 If you end up trying the recipe please leave a rating a review below!
Chocolate Christmas Sprinkle Cookies
These Chocolate Christmas Sprinkle Cookies are chewy, packed with sprinkles and taste just like a brownie! They are super easy to make and bake up very quickly. If you're looking for an easy, colorful and delicious cookie, this is the recipe for you!
Ingredients
For the cookie dough:
- 1 cup salted butter melted
- 1 ¼ cup granulated sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 1 ⅔ cup all-purpose flour
- 2 tsp corn starch
- 1 cup cocoa powder I prefer dark chocolate cocoa powder, but use whatever you prefer!
- 1 tsp baking soda
- ½ tsp kosher salt
For garnish:
- ¾ cup holiday sprinkles
Instructions
- In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar and vanilla extract. Mix on medium for 30 seconds until combined. Add in both eggs and mix on low until incorporated. Add in the flour, corn starch, cocoa powder, baking soda and salt and mix on low until everything is combined.
- Line a baking sheet with parchment or wax paper. Scoop 24 even cookie dough balls, rolling the tops in the sprinkles, before evenly spacing on the cookie sheet. Chill in the refrigerator for 30 minutes.
- Preheat the oven to 325°. Line another cookie sheet with parchment paper and space 4-6 cookies 2 inches apart. Bake for 12 minutes or until the edges are just set. Remove from the oven and allow to cool on the cookie sheet for 3 minutes before transferring to a cookie rack to cool completely.
Delicious! Love a chocolate cookie recipe. Using my smaller cookie scoop I was able to get almost twice as many. Love the crisp edge & chewy centers.
So tasty and chewy outside gooey middle, just like a brownie
They turned out perfect! I made a small batch tonight and I’m freezing the rest for a Christmas cookie swap later this month 🙂 love!