Description
Deliciously rich and chocolatey Chocolate Frosted Cookies featuring a soft, fudgy cookie base topped with a creamy cocoa frosting and festive sprinkles. These cookies are perfect for chocolate lovers and make an irresistible treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup Butter (softened)
- 1 cup Sugar
- 3/4 cup Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1/2 cup Unsweetened Cocoa Powder
- 2 1/3 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Semi-Sweet Chocolate Chips
Chocolate Frosting
- 12 Tablespoons Salted Butter (3/4 cup or 1 1/2 sticks, softened)
- 1/2 cup Unsweetened Cocoa Powder
- 3 cups Powdered Sugar
- 2 Tablespoons Light Corn Syrup
- 3 to 4 Tablespoons Heavy Cream or Milk
- Chocolate Sprinkles or any sprinkles
Instructions
- Preheat and Cream: Preheat oven to 350 degrees F. In a large mixing bowl, cream together the softened butter, sugar, and brown sugar for 4 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs & Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture and beat for 1 more minute until fully combined.
- Combine Dry Ingredients: Add the unsweetened cocoa powder, flour, baking soda, and salt to the wet mixture. Mix gently just until the ingredients are fully combined. Fold in the semi-sweet chocolate chips carefully to distribute evenly.
- Scoop Dough: Using a cookie scoop or spoon, place cookie dough balls onto parchment paper-lined, light-colored baking sheets, spacing them at least two inches apart. For flatter cookies, lightly press down on each dough ball before baking.
- Bake Cookies: Bake the cookies at 350°F for 8-10 minutes. Take care not to overbake, as the cookies will continue to cook slightly after removal. Allow cookies to cool completely on a wire rack before frosting.
- Prepare Frosting: In a mixing bowl, beat together the softened salted butter and cocoa powder until smooth. Gradually add powdered sugar, alternating with light corn syrup and heavy cream (or milk), mixing until creamy and fluffy. Adjust consistency with additional cream or powdered sugar as needed.
- Frost & Decorate: Once cookies are completely cooled, spread or pipe the chocolate frosting over the top of each cookie. Finish by sprinkling with chocolate sprinkles or your choice of decorative sprinkles. Allow frosting to set before serving.
Notes
- Use room temperature butter and eggs for best mixing results.
- Do not overbake the cookies to keep them soft and chewy.
- Adjust frosting consistency depending on preference for spreading or piping.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter and heavy cream with plant-based alternatives.
