How about treating yourself to a batch of delightful Chocolate Sprinkle Cookies that taste just like fudgy brownies? These cookies are a must-bake, boasting a rich and chewy texture, along with a burst of colorful sprinkles. Trust me, they’ve quickly become one of my favorites, and the best part is, they’re a breeze to make.
Chocolate Sprinkle Cookies
Servings 24
Ingredients
- 1 cup melted salted butter
- 1 ¼ cup granulated sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs at room temperature
- 1 ⅔ cup all-purpose flour
- 2 tsp cornstarch
- 1 cup cocoa powder I prefer dark chocolate cocoa powder, but you can use your favorite!
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ cup rainbow sprinkles
For garnish:
- ½ cup rainbow sprinkles
Instructions
- In a stand mixer bowl, combine the melted butter, granulated sugar, light brown sugar, and vanilla extract. Mix on medium for 30 seconds until well combined.
- Add in the eggs and mix on low until incorporated.
- Mix in the flour, cornstarch, cocoa powder, baking soda, and salt on low speed until everything is well combined.
- Stir in ½ cup of sprinkles using a spatula.
- Line a baking sheet with parchment or wax paper. Scoop 24 even cookie dough balls, rolling the tops in the remaining rainbow sprinkles, and space them evenly on the sheet. Chill in the refrigerator for 30 minutes.
- Preheat the oven to 325°F. Line another cookie sheet with parchment paper and space 4-6 cookies 2 inches apart.
- Bake for 12 minutes or until the edges are just set. Remove from the oven and let them cool on the cookie sheet for 3 minutes before transferring to a cookie rack to cool completely.