Chocolate Sprinkle Sugar Cookies

Do you all think these cookies are bright enough? ! I love these neon sprinkles up against a chocolate sugar cookie…they just scream “EAT ME”!!!

OK, so we did! Before I photographed them, I ate 3 or 4. Honey bunny ate 2 or 3 (he was very disciplined). I ate the ones that I took a bite out of for the “bite” shot (let’s say 2 or 3). Then my brother-in-law, Gene, ate 2 or 3. Then my sister, Robyn, ate 2 or 3. Yeah, these are delicious!

Not only are they delicious, they are delightfully juvenile! It’s the sprinkles…they get me every time!

Chocolate Sprinkle Sugar Cookies

There is something about the dark chocolate flavor with the crunchiness of the sprinkles and a hint of salt. It’s a chewy, delicious crazy little cookie!

Chocolate Sprinkle Sugar Cookies

There are not many tips that I can give you on these cookies. Just make the batter, roll them in sprinkles and bake them.

You can use other kinds of sprinkles, like jimmy’s, but I love the non-pareil sprinkles best.

You can also use any kind of cocoa powder (black cocoa will give you an Oreo sense, but I used Dutch-processed).

These cookies freeze very well, so be sure to make extra and freeze them for late-night snacking!

Chocolate Sprinkle Sugar Cookies
Chocolate Sprinkle Sugar Cookies

Chocolate Sprinkle Sugar Cookies

Makes: 25-30 cookies

Prep Time: 11 minutes Bake Time: 12 minutes

Total Time: 47 minutes


1 3/4 cups plus 2 tbsp all-purpose flour

1/2 cup dutch process cocoa powder

3/4 tsp baking soda

1 tsp espresso powder

1 tsp salt

1 cup unsalted butter, at room temperature

1 1/3 cup plus 2 tbsp sugar

1 egg, at room temperature

1 tsp vanilla extract

1 tsp espresso powder

Sprinkles for rolling cookies

Preheat the oven to 350°F. Line three baking trays with parchment paper. Sift together the dry ingredients (flour, cocoa powder, baking soda and salt) in a medium bowl. 

Beat the butter and sugar until light and fluffy with a stand mixer, 2-3 minutes. Add the egg and vanilla, and beat until mixed. Add the dry ingredients, and beat on low until just blended. Don’t over-beat the batter.

With a scoop or large spoon, scoop 2 tablespoons of batter at a time. Roll into a ball using your hands, then roll the ball in sprinkles. Be generous…you’ll love all that crunch in each bite!

Place on the prepared sheet pans, spacing 3″ apart.

Bake each sheet pan separately for 11-12 minutes, until the cookies have begun to crack on the tops with the edges set. Remove from the oven and allow to cool on the sheet pan for 15 minutes. Move the cookies to a wire rack to cool completely. Repeat with the two remaining sheet pans.  Enjoy!

Recipe from Cloudy Kitchen


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