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.

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
Yield: about 19 medium/large cookies

Soft Frosted Chocolate-Chocolate Chip Sprinkles Cookies

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

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

Instructions

  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

Nutrition Information:

Yield:

19

Serving Size:

1

Amount Per Serving: Calories: 281Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 161mgCarbohydrates: 38gFiber: 1gSugar: 29gProtein: 3g

Related Recipes

Soft Frosted Holiday Sprinkles Cookies – Tender, buttery cookies topped with cream cheese frosting and loaded with sprinkles! Easy, no-roll holiday cookies that everyone goes crazy for!

Soft Frosted Holiday Sprinkles Cookies - Tender, buttery cookies topped with cream cheese frosting and loaded with sprinkles!! Easy, no-roll holiday cookies that everyone goes crazy for!!

Hot Chocolate Cookies –  Rich chocolate cookies topped with a hunk of melted dark chocolate and toasted marshmallows! Best ‘hot chocolate’ you’ll ever have!

Hot Chocolate Cookies - Rich chocolate cookies topped with a hunk of melted dark chocolate and toasted marshmallows!! Best 'hot chocolate' you'll ever have!!

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies – Cream cheese keeps them super soft! Say hello to one amazing chocolate cookie!

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies - Cream cheese keeps them super soft! Say hello to your new favorite chocolate cookie!!

Soft and Chewy Nutella White Chocolate Chip Cookies – Thick, rich, chocolaty cookies that are so soft you won’t be able to resist them!

Soft & Chewy Nutella White Chocolate Chip Cookies - Thick, rich, chocolaty cookies that are so soft you won't be able to resist them!

Chocolate Crinkle Cookies – Soft, ultra fudgy and there’s NO butter and NO mixer needed! So easy and the crinkles make them irresistible! 

Chocolate Crinkle Cookies - Soft, ultra fudgy and there's NO butter and NO mixer needed! So easy and the crinkles make them irresistible!! Break them apart at the crinkly seams and start nibbling!!

Quadruple Chocolate Soft Fudgy Pudding Cookies – For true chocolate lovers, these super soft cookies are loaded with chocolate!

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

Nutella Peanut Butter Chocolate Chunk Cookies – Nutella and peanut butter are used in the dough based, along with big chocolate chunks

Nutella Peanut Butter Chocolate Chunk Cookies averiecooks.com

Mounds Bar Chocolate Coconut Cake Mix Cookies – Chocolate and coconut is a winning combination in these goofproof chocolate cake mix cookies that are so soft and moist

Mounds Bar Chocolate Coconut Cake Mix Cookies 

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies – Rich, soft chocolate cookies with chocolate chunks and peanut butter chips

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies - Soft and chewy cookies packed with peanut butter and oozing with dark chocolate!

Thick and Soft Chocolate Peanut Butter Cookies – Richly and intensely chocolate-flavored cookies with NO Flour, NO Butter, and NO White sugar used. They’re thick, dense, soft, chewy and almost brownie-like!

Thick and Soft Chocolate Peanut Butter Cookies 

Soft and Chewy Brownie Cookies – A soft, scrumptious, and nearly flourless brownie-like batter is baked into cookies that are rich, decadent, and lined with hidden chunks of dark chocolate!

Soft and Chewy Brownie Cookies 

Quintuple Chocolate Fudgy Brownie Cookies – For the ultimate chocolate lover, there’s chocolate five times: Cocoa powder, melted bittersweet baking chocolate, semi-sweet chocolate chips, diced chocolate and caramel-filled truffles, and chocolate-filled Oreos!

Quintuple Chocolate Fudgy Brownie Cookies

Andes Mint Chip Soft Fudgy Chocolate Cookies – Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!

Andes Mint Chip Soft Fudgy Chocolate Cookies - Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!

Caramel-Stuffed Quadruple Chocolate Cookies – Soft and chewy cookies with four kinds of chocolate and so much gooey caramel!

Caramel-Stuffed Quadruple Chocolate Cookies - Soft & chewy cookies with four kinds of chocolate and so much gooey caramel! Insanely good!

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

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.