Description
Soft chocolate cookies topped with a rich chocolate buttercream and sprinkles, perfect for any occasion.
Ingredients
Scale
- 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