The ultimate chocolate cookie enrobed in your favorite chocolate sprinkles! These Chocolate Sprinkle Cookies are made with melted chocolate for an extra fudgy, brownie-like cookie.
Chocolate Sprinkle Cookies
I’m not usually one to claim that any of my recipes are “the best” because, let’s be real, taste is subjective. But these chocolate cookies are honestly so good. They’re everything you want in a chocolate cookie. They’re fudgy (and gooey straight from the oven), sweet, and full of chocolate flavor. The sprinkles are really just a fun, added bonus 😉
I took the chocolate dough from my Marshmallow Hot Cocoa Cookies and swapped a few of the ingredients to get these dark chocolate cookies. There’s butter (plant-based if you’re dairy-free), Dutched cocoa powder, and melted chocolate. Is there any way these cookies couldn’t be good?! If you’re hesitant about the sprinkles, I get it. And adding them is totally optional. You could even roll half of the cookie dough balls in granulated sugar or keep them plain for some variety. However you choose to adorn these fudgy gems, I know you will love them.
What You’ll Need to Make Chocolate Sprinkle Cookies
- Chocolate chips are melted to create a sort of brownie-like cookie. This results in a cookie that is fudgy and so moist! You can use semi-sweet or dark chocolate chips, just make sure they’re milk-free if need be.
- Plant-based butter (or regular butter) adds moisture.
- Granulated sugar sweetens these cookies. Feel free to use your favorite granulated sugar (white, unrefined, raw, coconut sugar, etc). I sometimes like to use a mix of 1/2 unrefined sugar + 1/2 coconut sugar. Plain ol’ white sugar works just as well!
- Vanilla extract adds flavor.
- Eggs bind the ingredients together. I haven’t tested this exact recipe with any egg alternatives. But I do like to use the Bob’s Red Mill GF/V Egg Replacer in other cookie recipes.
- All-purpose flour – bleached or unbleached.
- Dutched cocoa powder is darker in color and richer in flavor than traditional, natural cocoa powder. Hershey’s Special Dark cocoa powder is an affordable, easy-to-find option.
- Baking soda helps the cookies rise and spread properly.
- Salt balances sweetness and develops flavor.
- Sprinkles! I like to use chocolate jimmies sprinkles (like the ones pictured), but you can use whatever sprinkles you’d like. These cookies are also delicious without the sprinkles!
Chocolate Sprinkle Cookies
The ultimate chocolate cookie enrobed in your favorite chocolate sprinkles! Made with melted chocolate and Dutched cocoa for an extra fudgy, brownie-like cookie.
Ingredients
- 1 cup (170g) semi-sweet chocolate chips
- 1/3 cup (78g) plant-based butter (or regular butter)
- 3/4 cup (175g) unrefined/raw cane sugar (see Note 1)
- 1 tsp vanilla extract
- 2 large eggs (106g)
- 1 cup (130g) unbleached all-purpose flour
- 1/2 cup (50g) Dutch-process cocoa powder (like Hershey's Special Dark)
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (150g) chocolate jimmies sprinkles
Instructions
- In small, microwavable bowl, add the chocolate chips and butter. Microwave in 15-30 second intervals, stirring between each interval, until chocolate is melted and smooth; set aside.
- In a large bowl, whisk together the sugar, vanilla, and eggs. Stir in the melted chocolate. Add the flour, cocoa powder, baking soda, and salt and use a large spoon to gently mix it all together. Your dough will resemble brownie batter.
- Cover and chill the dough for at least 1 hour.
- Preheat your oven to 350°F for 10 minutes and prepare a baking sheet (or two) with parchment paper. Add the chocolate sprinkles to a small bowl.
- Scoop dough balls, six at a time, 3 Tbsp in size. Roll all of the dough balls smooth (I wash my hands after this step). Roll each ball in the chocolate sprinkles and place on the baking sheet. I usually avoid adding sprinkles to the bottoms of the dough balls (see photo above).
- Bake cookies at 350°F for 8-10 minutes. The cookies should begin to spread and crack. Allow them to cool on the baking sheet for a few minutes before gently transferring to a cooling rack.
- Repeat steps 5 and 6 until all cookies are baked. Enjoy warm for a gooey cookie. Store leftovers in an airtight container at room temperature.
Notes
- If using regular white sugar, you'll need 150 grams. For coconut sugar, 135 grams. In cup measurements, they are all the same - 3/4 cup.
Did you make this recipe? I would love to see!
Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred
