Soft Frosted Chocolate-Chocolate Chip Sprinkles Cookies

If there’s something better than chocolate cookies topped with cream cheese frosting and chocolate sprinkles I want to know about it.

The cookies are slightly chewy around the edges with super soft with tender, pillowy centers. There’s plenty of chocolate chips in every bite.

Soft Frosted Chocolate-Chocolate Chip Sprinkles Cookies - Soft, chewy, very chocolaty cookies topped with tangy cream cheese frosting!! A match made in heaven! And everything's better with sprinkles!!

The dough base is adapted from Soft Frosted Holiday Sprinkles Cookies. It’s one of my newly remembered (but old) favorite bases and I chocolate-ified it.

There are two tablespoons of cream in the dough which makes the cookies creamy but also makes for a very soft dough so it must be chilled before baking. The cream also helps combat dryness which chocolate cookies are often plagued by because of the drying effects of cocoa powder. Just don’t overbake them.

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Soft Frosted Chocolate-Chocolate Chip Sprinkles Cookies - Soft, chewy, very chocolaty cookies topped with tangy cream cheese frosting!! A match made in heaven! And everything's better with sprinkles!!

There’s one teaspoon of instant espresso granules in the dough which doesn’t make the cookies taste like coffee and instead enhances and rounds out the chocolate flavor.

I used McCormick Pure Vanilla Extract in the cookies. It enhances the flavor of the cookies and I can’t imagine baking without it. It’s always my go-to vanilla because it delivers consistently great results every time. Tis the season for gifts from the kitchen and I’ll be using lots of it throughout the holiday baking season.

McCormick Pure Vanilla Extract

The tangy cream cheese frosting is the perfect contrast to the rich, dark cookies and the sprinkles on top add a perfect amount of texture.

Put the cookies on your holiday baking list or make them anytime you’re craving something rich, decadent, and chocolaty.

Soft Frosted Chocolate-Chocolate Chip Sprinkles Cookies - Soft, chewy, very chocolaty cookies topped with tangy cream cheese frosting!! A match made in heaven! And everything's better with sprinkles!!

Soft Frosted Chocolate-Chocolate Chip Sprinkles Cookies

The cookies are slightly chewy around the edges with super soft with tender, pillowy centers. There’s plenty of chocolate chips in every bite. Cream in the dough makes the cookies creamy but also makes for a very soft dough so it must be chilled before baking. Instant espresso granules enhance and round out the chocolate flavor and doesn’t make the cookies taste like coffee. The tangy cream cheese is the perfect contrast to the rich, dark cookies and the sprinkles on top add a perfect amount of texture. When you’re craving something rich, decadent, and chocolaty, make these.

Ingredients:

Cookies

  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 2 tablespoons cream or half-and-half
  • 1 1/2 teaspoons McCormick Pure Vanilla Extract
  • 1 1/4 cups all-purpose flour
  • heaping 1/2 cup (almost 2/3 cup) unsweetened natural cocoa powder
  • 1 teaspoon instant espresso granules, optional but recommended (doesn’t make the cookies taste like coffee; serves to intensify the chocolate flavor)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 2 cups semi-sweet chocolate chips

Frosting

  • 6 ounces cream cheese, softened (lite okay)
  • 1/4 cup (half of 1 stick) unsalted butter, softened
  • 1 1/2 cups confectioners’ sugar, sifted
  • 1/4 teaspoon salt, or to taste
  • chocolate sprinkles or chocolate shavings, to taste

Directions:

  1. Cookies – To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
  3. Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
  4. Stop, scrape down the sides of the bowl, and add the flour, cocoa powder, optional but recommended instant espresso granules, baking soda, salt, and beat on low speed until just combined, about 1 minute.
  5. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  6. Using a 2-tablespoon cookie scoop or your hands, form approximately 19 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. After chilling, flatten each mound about half the original height.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet completely before frosting. I let them cool on the baking sheet and don’t use a rack. Make sure they’re completely cooled before frosting them or the frosting will melt.
  8. Frosting – To a large bowl (or to the bowl of a stand mixer using the paddle attachment) add the cream cheese, butter, and beat with an electric mixer on high-speedy until fluffy, about 2 minutes.
  9. Add the confectioners’ sugar, salt, and beat until smooth and incorporated, about 2 minutes.
  10. Add about 2 to 3 tablespoons of frosting to each cookie, and spread into a smooth, flat layer using a knife, keeping a bare 1/4-inch perimeter.
  11. Add sprinkles to each cookie, to taste.
  12. Baked and frosted cookies will keep airtight at room temp for up to 5 days or in the fridge for up to 1 week. I’m comfortable storing items with cream cheese frosting at room temp, but if you’re not, store in the fridge noting cookies will be more prone to drying out in the fridge. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Extra frosting will keep airtight for weeks in the fridge.

Adapted from Soft Frosted Holiday Sprinkles Cookies

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Post is brought to you by McCormick. The recipe, images, text, and opinions expressed are my own.

23 comments on “Soft Frosted Chocolate-Chocolate Chip Sprinkles Cookies”

  1. I just love your recipes. You have become one of my favorite baking blogs! I was looking for a new chocolate cookie recipe to make for Christmas and I think I’m gonna try this one. Thank you for all your wonderful recipes!

  2. I wish all food bloggers had a free and very quick mail service so we could send one another all of our holiday cookie offerings! I definitely want to add these to my baking list. They look so soft!

  3. I think cream cheese frosting is just about as universal as buttercream and I bet the flavor is a nice contrast to the chocolate cookie. These look fun and delicious!

  4. These are my dream cookie!! OMG. Chocolate, frosting, soft – the trilogy of good cookie qualities!

  5. I’m drooling right now.  SO HUNGRY.

    Chocolate, chocolate chips, sprinkles (jimmies!!), AND frosting?  Plus, no cutting out the cookies?  YES YES YES!!

  6. I just ran to the store to get more McCormick Vanilla yesterday- and it was on sale woo hoo- looks like I need to whip up some chocolate cookies now!

  7. I love all the words in this cookie recipe! The cookies look so soft and perfect.

  8. I love all the chocolate and the frosting with sprinkles takes these cookies over the top! 
    Thanks for all of your delicious recipes!

  9. These chocolate cookies look amazing! I need them in my life asap!

    Paige
    http://thehappyflammily.com

  10. Woah! All this chocolate! Lovin it 

  11. Sounds like it’s time for a big batch of cookies!

  12. Ohhhh, I don’t have a words! These desserts all look amazingly delicious

  13. These were INSANELY delicious! Thank you for another wonderful recipe!

  14. That frosting looks SO good.  YUM!!

  15. I made these cookies the other day and they’re great!  I was multi–tasking while prepping the batter and missed adding the chocolate chips so I added mini chocolate chips to the frosting.  Then rolled the frosted cookies in colored sprinkles.  Yummy!!  Great and colorful for Christmas :)

  16. Lovely!
    Can’t wait to try them. By simply looking at them I’m falling in love.. The soft frosted cookies are a perfect offer for each season and all kind of parties. Thank you for sharing!

    Love, Jean

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