Thick, delicious Chocolate Sprinkle Cookies are so easy to make and fun to eat! The kids will love all the SPRINKLES on these easy chocolate cookies. With a few pantry staples they are easy to mix up and enjoy warm from the oven.
They’re so easy to switch up for different holidays and events – just use coordinating sprinkles! After you give these chocolate cookies a try, you should check out our frosted sugar cookies, too.
Sprinkles just make everything better. These chocolate cookies and my ice cream cone cupcakes are proof of that! Together, they’d create an super cute dessert table.
Why You Will Love Chocolate Cookies with Sprinkles!
- This is a really easy chocolate cookie recipe made from scratch! Make them with the kids and they will love to help with the mixing, scooping the cookie dough, and adding all the fun sprinkles.
- These are soft and chewy chocolate cookies that are nice and thick! Follow the simple instructions and you’ll have a perfect batch each time you make them.
- They are so good warm from the oven with a cold glass of milk. The perfect anytime treat everyone will love!
- Made with pantry staples! I bet you have everything you need to whip up a batch of these easy chocolate cookies in your house, so get them and enjoy them fresh out of the oven.
Ingredients for Chocolate Sprinkle Cookies
- Softened unsalted butter – Leave it out at room temperature for 30 minutes or so.
- Brown sugar – Loosely pack it in the measuring cup.
- Granulated sugar – Sweetens the cookies perfectly.
- Large egg – Use a room temperature egg so it’s easy to mix with the other ingredients.
- Vanilla extract – Grab the real vanilla extract, it’s worth the money, the flavor is the best!
- All-purpose flour – Use the spoon and level method to measure the flour into a dry measuring cup. This will ensure your cookies have just the right amount.
- Cocoa powder – Chocolate cookies need cocoa powder to give them their rich chocolatey taste.
- Baking soda – Gives that cookie the rise!
- Salt – Compliments and brings out the sweetness of the cookies.
- Sprinkles – Choose your favorite kind of sprinkles!
Helpful Tools
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Baking sheet
- 1 tablespoon cookie scoop
How to Make Chocolate Cookies!
Wet Ingredients: Beat the butter with both kinds of sugar until light and fluffy. Beat in the egg and vanilla.
Dry Ingredients: In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt.
Combine: Add the dry ingredients to the wet ingredients and mix at low speed just until combined.
Scoop: Scoop one tablespoon of cookie dough to form each dough ball.
Roll: Take each ball and roll it in the sprinkles so they are evenly coated. Place them on the prepared baking sheet.
Bake! Place the pan in the preheated oven and bake the cookies until they are set around the edges.
Cool: Leave the cookies on the pan for 10 minutes before moving them to a wire rack to cool completely.
Recipe Variations
Sprinkles: There are so many possibilities with the sprinkles! Any kind you like will work – turn them into Halloween cookies, chocolate Christmas cookies, or make them for Valentine’s Day or St. Patrick’s Day!
Ice Cream Sandwiches: These soft and chewy chocolate cookies make the best ice cream sandwiches, too. Just add a scoop of ice cream on one and top it with another cookie to make a sandwich. Yum!
Tips for the Best Chocolate Cookies
- Mixing: Don’t overmix the dough when you add the dry ingredients. Mix long enough so the dough is combined – the dry ingredients should be absorbed. If you overmix the dough, your cookies won’t be as soft.
- Baking: Keep an eye on the cookies while they bake – they don’t need a lot of time. You will know they are done when the edges are set. They will continue to bake while they sit on the pan at room temperature. Overbaking will dry them out.
- Room Temperature Storage: Once the cookies are completely cooled, store them in an airtight container at room temperature. They will keep for several days.
- Freezer Tip: You can also freeze the baked cookies! Store them in a a freezer container and they will keep well for up to a month or so.
We love soft and chewy chocolate sprinkle cookies – they are so easy and so delicious! I hope you make a batch soon and enjoy!
More Fun Cookie Recipes
- Oreo Spiders are super fun to make for Halloween!
- Make a batch of M&M cookies for the perfect lunchbox or cookie jar treat.
- Short on time? My Cake Mix Cookies are soft and chewy plus they’re so easy to make!
- Monster Halloween Cookies are another fun chocolate cookie recipe we love to make when it’s time for the spooky season.
If you take a picture and share it Instagram make sure to #kidsactivityzone or tag us @kidsactivityzoneblog so we can see them!
Chocolate Sprinkle Cookies
Thick, chewy Chocolate Sprinkle cookies are so easy and fun to make.
Ingredients
- 1 stick unsalted butter, room temperature
- ½ cup brown sugar, loosely packed
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, scoop and level method
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sprinkles
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a baking sheet with nonstick baking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until fluffy, about 3-4 minutes.
- Add the egg and vanilla. Beat for 1 minute or until combined.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the flour mixture to the butter mixture, and beat on low until just combined. Do not overmix.
- Using a 1 tablespoon cookie scoop, scoop the cookie dough and roll it into a ball using your hands. Then roll in the sprinkles and place them on the prepared baking sheet.
- Bake for 11-13 minutes, or until the edges of the cookies are firm.
- Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Mixing: Don’t overmix the dough when you add the dry ingredients. Mix long enough so the dough is combined – the dry ingredients should be absorbed. If you overmix the dough, your cookies won’t be as soft.
- Baking: Keep an eye on the cookies while they bake – they don’t need a lot of time. You will know they are done when the edges are set. They will continue to bake while they sit on the pan at room temperature. Overbaking will dry them out.
- Room Temperature Storage:Â Once the cookies are completely cooled, store them in an airtight container at room temperature. They will keep for several days.
- Freezer Tip:Â You can also freeze the baked cookies! Store them in a a freezer container and they will keep well for up to a month or so.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 226Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 106mgCarbohydrates: 31gFiber: 1gSugar: 20gProtein: 2g
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