Description
Soft, chewy, and fudge-like, these chocolate frosted cookies are the ultimate treat! Topped with a creamy chocolate frosting and sprinkles, they’re perfect for any occasion. The dough is easy to prepare, and chilling ensures the best texture. No rolling pin required!
Ingredients
Units
Scale
- 1/2 cup (113g) unsalted butter, softened
- 1 tbsp 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 tsp pure vanilla extract
- 1 1/4 cups (156g) all-purpose flour
- 1/2 cup (45g) unsweetened natural cocoa powder
- 1 tsp baking soda
- 1/8 tsp salt
- Chocolate Frosting:
- 3/4 cup (170g) unsalted butter, softened
- 2 cups (240g) confectioners’ sugar
- 6 tbsp (30g) unsweetened natural or Dutch-process cocoa powder
- 3 tbsp (45ml) heavy cream or milk, slightly warm
- 1 tsp pure vanilla extract
- Pinch of salt
- 1/4 cup (43g) sprinkles
Instructions
- Make the cookies: Cream butter, oil, and sugars until light and fluffy. Add the egg and vanilla, mixing well.
- In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Gradually mix into the wet ingredients. Cover and chill dough for at least 2 hours.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Scoop dough (1 heaping tablespoon each), roll into balls, and arrange 2–3 inches apart on prepared baking sheets. Bake for 12–13 minutes until edges are set. Cool for 10 minutes, then transfer to a rack to cool completely.
- Make the frosting: Beat butter until creamy. Add confectioners’ sugar, cocoa powder, heavy cream, vanilla, and salt, mixing until smooth. Adjust salt if needed.
- Spread frosting on cooled cookies and top with sprinkles.
- Store frosted cookies at room temperature for 1 day or in the refrigerator for up to 5 days.
Notes
- Make Ahead: Dough can be chilled for up to 3 days or frozen as dough balls for up to 3 months. Bake frozen, adding 1–2 minutes to baking time.
- Freezing: Baked cookies (plain or frosted) freeze well for up to 3 months. Thaw before serving.
- Milk: Warm milk or cream slightly for a smoother frosting texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg