These chocolate sprinkle cookies are soft, fudgy, and so easy to make! The cookie dough comes together in less than 10 minutes with no special equipment required.
Love it? Try my basic sugar cookie recipe!
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🍪 Why You’ll Love This Recipe
- It’s perfect for chocolate lovers! As a huge chocolate enthusiast myself, I knew I had to make a super rich, chocolatey cookie. So, I added half a cup of cocoa powder in the dough. 🤗
- The texture is amazing—thick, moist, and super soft!
- You won’t need any special equipment. Simply mix everything in one bowl with a silicone spatula, then scoop, and bake.
Looking for more easy cookie recipes? Try out my tiny chocolate chip cookies!
Ingredients
To make the best chocolate sprinkle cookies, you’ll need the following ingredients:
- I used Ghirardelli’s unsweetened 100% cocoa powder. It’s so rich and indulgent—my go cocoa powder!
- Melted unsalted butter makes the cookie dough really easy to mix by hand.
- I like to use a mix of brown sugar and granulated sugar to create the perfect balance of flavor and chew.
- Adding in both baking powder and baking soda gives us the exact texture and rise we’re aiming for!
- You can use either vanilla extract or vanilla paste (1:1) in this recipe.
- Use your favorite sprinkles. I used chocolate sprinkles and rainbow sprinkles!
Looking for a cute sugar cookie recipe? Try out my bunny sugar cookies!
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tips
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- For rounder cookies, place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round! This step is totally optional and purely for plating purposes! 🙂
How to Make Chocolate Sprinkle Cookies
Step 1: Mix melted butter and cocoa powder.
Step 2: Stir in egg and vanilla until smooth.
Step 3: Mix in dry ingredients until no dry spots remain. Use a cookie scoop (2-3 tablespoon capacity) to gather dough, then roll into chocolate or rainbow sprinkles. Place cookie dough balls on lined baking sheet about 3 inches apart.
Step 4: Bake at 325°F/162°C for 10-13 minutes or until the edges are set and lightly golden. Remove from the oven let cookies sit on baking tray for at least 5 minutes, then transfer to wire rack to fully cool.
For full instructions, see the recipe card below.
Storage
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals. You can also freeze dough balls. Bake as usual, just add 2-3 more minutes!
❤️ More Cookie Recipes
Did you try this recipe?
Please leave a review & share it with me on Instagram, Facebook, Tiktok, or Pinterest!
Thank you so much! -Bianca ❤️
📖 Recipe & Video
Chocolate Sprinkle Cookies
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Equipment
- 1 small bowl or plate for rolling dough in sugar
- 1 medium mixing bowl for dry ingredients
- 1 large mixing bowl for mixing dough
- 1 Medium cookie scoop 2-3 tablespoon capacity
Ingredients
Dry ingredients:
- 1 ¼ cups (156.25 g) all-purpose flour
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (2 g) baking powder
- ½ teaspoon (3 g) fine sea salt or fine sea salt
Wet ingredients:
- ½ cup (113.5 g) unsalted butter melted and cooled
- ½ cup (48 g) cocoa powder
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) brown sugar packed; light or dark
- 1 (1) egg room temperature
- 1 tablespoon (13 g) vanilla extract or paste
For rolling:
- ¼ cup (40 g) sprinkles chocolate, rainbow, your choice!
Instructions
For the cookie dough:
- In a large bowl, use silicone spatula to mix melted ½ cup (113.5 g) unsalted butter and ½ cup (48 g) cocoa powder until combined.
- Mix in ½ cup (100 g) granulated sugar and ¼ cup (55 g) brown sugar until smooth.
- Stir in 1 egg and 1 tablespoon (13 g) vanilla until fully combined.
- Add in all of the dry ingredients: 1 ¼ cups (156.25 g) all-purpose flour, ½ teaspoon (2 g) baking powder, ½ teaspoon (2 g) baking soda, and ½ teaspoon (3 g) fine sea salt. Mix until no dry spots remain.
Scoop & bake cookies:
- Preheat oven to 325°F/162°C and line two baking trays with parchment paper.
- In a small bowl or plate, add ¼ cup (40 g) sprinkles for rolling the dough.
- Use cookie dough scoop to gather dough (2-3 tablespoons). Roll into sprinkles and place on lined baking tray, spacing cookies about 3-4 inches apart.
- Bake for 9-11 minutes, or until edges are set and middles are mostly cooked. Cool cookies on pan for 5 minutes, then transfer cookies to wire rack to cool completely. Enjoy!TIP: For rounder cookies, place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round! This step is totally optional and purely for plating purposes! 🙂
Notes
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 10 minutes. Or, reheat in the microwave at 10-second intervals.
