introduction
These Chocolate Frosted Cookies are soft chocolate cookies topped with a rich chocolate buttercream and sprinkles. They bake up tender with a nice chocolate taste and a creamy frosting that sets softly. The recipe uses simple pantry ingredients and a short chill time that helps shape the cookies. If you like rich chocolate treats, you might also enjoy almond butter chocolate chip cookies as another easy cookie option. This introduction will help you see what to expect and why these are worth making.
Why You’ll Love This Chocolate Frosted Cookies
You will love these cookies because they give a strong chocolate flavor in both the cookie and the frosting. The cookie is soft and slightly chewy in the middle with set edges. The frosting is smooth, not too sweet, and it holds sprinkles well. They look fun and festive, so they work well for parties, school events, or a simple treat at home. The steps are straightforward and the ingredients are items most people keep on hand. The frosting soft-sets on top so the cookies still look neat but stay easy to eat.
Why Make This Recipe
Make this recipe when you want a reliable chocolate cookie that also has a creamy, chocolate frosting. It is a good choice for when you need a batch of cookies that look nice but do not take a lot of time or skill. The dough chills to help with handling and to make the cookies bake evenly. The frosting is quick to mix and spreads easily. You can make the dough ahead and bake later, which helps if you want fresh cookies for a party or dessert. This recipe gives consistent results and is easy to scale.
What You Need for Chocolate Frosted Cookies
You need a few basic tools and some simple ingredients. For tools, you will need a medium or large mixing bowl, a hand mixer or stand mixer with a paddle, a whisk, measuring cups and spoons, a baking sheet, parchment or silicone mat, a cooling rack, and a small offset spatula or butter knife for frosting. You also want a spoon or small cookie scoop and a bowl for the dry ingredients. The ingredients are listed in full in the next section. Chill time is important for the dough, so plan at least 2 hours for the dough to cool before shaping.
How to Make Chocolate Frosted Cookies
Follow these main steps: cream the butter and sugars, mix in the egg and vanilla, combine the dry ingredients, add them to the wet mix, chill the dough, scoop and bake, let cool, then make the frosting and spread it on the cooled cookies. Below are the full directions from mixing to storing. Read the full directions first so you know the timing. Chilling the dough is mandatory for this sticky cookie dough, so do not skip it. When baking, the cookies may need a nudge to spread—tapping the pan helps if they are not spreading on their own.
Ingredients:
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature, 1 Tablespoon vegetable oil, avocado oil, or olive oil, 1/2 cup (100g) granulated sugar, 1/2 cup (100g) packed light or dark brown sugar, 1 large egg, at room temperature, 1 teaspoon pure vanilla extract, 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled), 1/2 cup (45g) unsweetened natural cocoa powder, 1 teaspoon baking soda, 1/8 teaspoon salt, 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature, 2 cups (240g) confectioners’ sugar, 6 Tablespoons (30g) unsweetened natural or Dutch-process cocoa powder, 3 Tablespoons (45ml) heavy cream or milk, slightly warm (see Note), 1 teaspoon pure vanilla extract, pinch of salt, 1/4 cup (43g) sprinkles (such as these or these)
Directions:
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, oil, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low speed until combined. The cookie dough will be thick and sticky. Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove cookie dough from the refrigerator. (If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.) Scoop dough, 1 heaping Tablespoon (about 28–30g) of dough each, and roll into balls, and arrange 2–3 inches apart on the baking sheets.
- Bake the cookies for 12–13 minutes or until the edges appear set. Tip: If they aren’t really spreading by minute 10, remove them from the oven and lightly bang the baking sheet on the counter 2–3x. This helps initiate that spread. Return to the oven to continue baking.
- Cool cookies for 10 minutes on the baking sheet, then transfer cookies to a cooling rack to cool completely.
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream/milk, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Taste. Beat in another pinch of salt if desired.
- Spread the frosting on the cooled cookies with a knife or an offset spatula. Top evenly with sprinkles.
- Cover and store frosted cookies at room temperature for up to 1 day, or in the refrigerator for up to 5 days. Frosting “soft-sets” on the cookies after a few hours, meaning it will slightly dry on top.
Best Ways to Serve Chocolate Frosted Cookies
Serve these cookies at room temperature so the frosting stays soft but set on top. They pair well with cold milk, coffee, or hot chocolate. For a party, place them on a platter and add extra sprinkles or small candies around them. You can warm them briefly for a few seconds in the microwave for a softer center, but do not heat the frosting too long or it will melt. These cookies also work well in gift boxes or cookie tins for holidays. For a dessert plate, add a scoop of vanilla ice cream for a simple ice cream sandwich.
How to Store Chocolate Frosted Cookies
Store the cookies in an airtight container. At room temperature they last up to 1 day with the frosting on. In the fridge they keep up to 5 days. If you plan to freeze, place the cookies un-frosted in a single layer on a tray and freeze until firm, then stack with parchment between layers in a freezer container for up to 3 months. Thaw un-frosted cookies at room temperature and then make the frosting fresh and spread it just before serving for best texture. If you freeze frosted cookies, cover them well and thaw in the fridge to avoid condensation on the frosting.
Easy Tips to Make Chocolate Frosted Cookies
- Soften butter at room temperature, but do not melt it. Properly softened butter helps cream with the sugars for a light dough.
- Measure flour by spooning into the cup and leveling; do not scoop directly with the measuring cup.
- Chill the dough for at least 2 hours. This step is important for a good shape and texture.
- If cookies do not spread in the oven, gently tap the baking sheet on the counter 2–3 times at the 10-minute mark and return to the oven.
- Use room temperature egg for better mixing.
- Warm the cream or milk slightly for the frosting; warm liquid helps the butter and sugar come together to a smooth frosting.
- If your frosting is too thick, add a little more warm cream or milk a teaspoon at a time. If it is too thin, add a touch more confectioners’ sugar.
Try These Variations of Chocolate Frosted Cookies
- Double Chocolate: Add 1/2 cup chocolate chips to the cookie dough for extra chocolate bites.
- Mint Chocolate: Add 1/2 teaspoon peppermint extract to the frosting and top with crushed mint candies.
- Nutty Twist: Fold 1/2 cup chopped toasted nuts into the dough for crunch.
- Chocolate Orange: Stir 1 teaspoon orange zest into the frosting for a bright citrus note.
- Sprinkle Swap: Use colored sugar, nonpareils, or small candies in place of the sprinkles for different looks.
Common Questions About Chocolate Frosted Cookies
Q: Can I use salted butter instead of unsalted?
A: Yes. If you use salted butter, skip or reduce the extra salt in the recipe. Taste the frosting and add salt a little at a time.
Q: How long should I chill the dough?
A: Chill the dough for at least 2 hours and up to 3 days. If chilled longer than 3 days, let it sit about 20 minutes before scooping so it is easier to shape.
Q: Can I make the frosting ahead of time?
A: Yes, you can make the frosting up to 3 days ahead and store it in the fridge. Bring it to room temperature and beat it briefly before spreading.
Q: My cookies did not spread. What went wrong?
A: Either the dough was too cold, your oven temperature was low, or the baking sheet was very cool. Try tapping the sheet on the counter during baking as the recipe suggests, and make sure the oven is at the right temperature.
Q: Can I use milk instead of heavy cream in the frosting?
A: Yes. Slightly warm milk works but the frosting may be a bit thinner. Add less liquid or more powdered sugar to reach the right thickness.
Final Thoughts
These Chocolate Frosted Cookies are a simple and reliable treat. They use easy ingredients, follow clear steps, and give a tasty result every time. The double chocolate flavor comes from both the cookie and the frosting, and the sprinkles add a fun finish. The dough can be made ahead and baked when you want fresh cookies, making this recipe flexible and friendly for busy cooks.
Ready to Give It a Try?
Gather the ingredients, chill the dough, and plan for a short bake time. Follow the directions and use the tips here to get soft, chocolate cookies with smooth frosting. Enjoy making and sharing these Chocolate Frosted Cookies.
Print
Chocolate Frosted Cookies
- Total Time: 133 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft chocolate cookies topped with a rich chocolate buttercream and sprinkles, perfect for any occasion.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 tablespoon vegetable oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 cup (45g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature (for frosting)
- 2 cups (240g) confectioners’ sugar
- 6 tablespoons (30g) unsweetened natural or Dutch-process cocoa powder (for frosting)
- 3 tablespoons (45ml) heavy cream or milk, slightly warm (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
- Pinch of salt (for frosting)
- 1/4 cup (43g) sprinkles
Instructions
- In a large bowl, beat the butter, oil, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 3 minutes.
- Add the egg and vanilla extract, and beat on high speed until combined. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.
- With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Beat on low speed until combined; the dough will be thick and sticky.
- Cover dough tightly and chill in the refrigerator for at least 2 hours, or up to 3 days.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop 1 heaping tablespoon of dough, roll into balls, and arrange on baking sheets 2–3 inches apart.
- Bake for 12–13 minutes or until edges appear set. If cookies aren’t spreading, bang the baking sheet on the counter.
- Cool cookies for 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
- For frosting, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream/milk, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute.
- Spread frosting on cooled cookies and top evenly with sprinkles.
- Store frosted cookies at room temperature for up to 1 day or in the refrigerator for up to 5 days.
Notes
Chill the dough for at least 2 hours to achieve the best shape and texture. Store in an airtight container for optimal freshness.
- Prep Time: 120 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg