Chocolate Sprinkle Cookies

In no time you’ll be enjoying these DELICIOUS cookies!   

Chocolate Sprinkle Cookies @createdbydiane

 

Chocolate cookies always remind me of my childhood,

every once in a while my mom would buy chocolate sugar cookies.

Specifically Archway Dutch Chocolate Cookies,

They were slightly firm on the outside and tender and chewy inside.

A while back I saw  Joan from Chocolate Chocolate and More post her Chocolate Sugar Cookies I knew I had to give them a try…

and I dreamed they would be similar to the Archway cookies I used to love.

I’m SO glad I did.

They are so delicious and have a bit of a fudgy texture inside which makes them EXTRA delicious. Chewy, fudgy, and chocolatey, those and all the needed qualities for a fantastic chocolate cookie to me.

chocolate sugar cookies @createdbydiane

 

Mix up the cookie dough, chill the dough, roll it into balls and then into sprinkles and bake.

This is one recipe I will be making over and over and just had to share it with you.

chocolate sugar cookies from @createdbydiane.jpg

 

Roll the cookie dough in sugar before baking to give them the classic Archway Dutch Chocolate Cookie texture and taste I remember so well.

chocolate sprinkle cookies @createdbydiane.jpg

I just LOVE these cookies and sprinkles and know any chocolate lover would really LOVE these too!

 

Print Recipe
5 from 7 votes

Chocolate Sprinkle Cookies

Ingredients

  • 1 cup butter
  • 1 1/2 cups brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup cocoa powder I used dutch cocoa powder
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup chocolate sprinkles

Instructions

  • Preheat oven to 350 degrees
  • in mixer bowl cream butter and brown sugar until light and fluffy
  • add in one egg at a time mixing completely after each addition
  • mix in vanilla
  • in separate bowl place cocoa powder, flour, baking soda and salt and mix until well blended
  • add flour mixture to the mixer bowl with butter and brown sugar on low until fully combined
  • cover bowl with plastic wrap and place in fridge until dough is chilled, at least 30 minutes.
  • roll two tablespoons of dough into a ball, then into the sprinkles
  • place each ball of dough on a parchment-lined baking sheet 2 inches apart and bake for 9-11 minutes, edges will be slightly firm
  • allow cookies to cool on baking sheet

Notes

alternatively, you can roll the cookie dough into granulated sugar

 

 

chocolate sprinkle cookies www.createdbydiane.com

27 Comments

  1. 5 stars
    okay, don’t judge me here, as my thighs will be judging me enough for even thinking this lol, but since these are like chocolate sugar cookies, I’m betting a fudgy buttercream would be awesome onthese ๐Ÿ™‚

  2. The instructions say add vanilla but there is no vanilla in the recipe ! How much vanilla do you add?

    1. sorry about that it’s a teaspoon of vanilla, thanks for pointing it out that I forgot it, I adjusted the recipe to reflect the adjustment.

    2. Great, thank you. Looking forward to making these. Wondering if they would come out as good with Divine Cocoa. It’s a great quality cocoa but not Dutch. If you think not, I will get some Dutch Cocoa from the Nut House (the real name is The Head Nut) here in PA

  3. These look great! I was looking for something fun and different to bake today, I have found it! Thanks!

  4. 5 stars
    These are AMAZING! I made them last night for a beach trip with the teens at my church. I’m now mad I didn’t double the recipe cuz the cookies didn’t last very long! Even after only a few hours in a ziploc bag, they were perfectly soft and chewy and chocolatey (my favorite kinda cookie)! I’ve been looking for a great chocolate cookie recipe and this one is the WINNER winner, chicken dinner! It’s easy and soooooooo so good. The only changes I made were that I used dark chocolate cocoa powder (Hersheys), mostly dark instead of light brown sugar, I used sugar to roll the cookies in, and I refrigerated the dough overnight so I wasn’t up till midnight! I used my large Pampered Chef cookie scoop (two Tablespoons-ish) and this recipe made 31.5 cookies (the half went in my mouth as raw dough lol). Did I mention these are amazing?!

  5. 5 stars
    I just made these and they are delicious!!! Not too sweet, very chocolaty and moist. I refrigerated the dough for an hour which prevents the cookies from spreading when baking. Just what I need for a chocolate fix. My husband said to keep these cookies in the rotation. Thank you for sharing ๐Ÿ˜‰ I made 3 dozen from this recipe.

  6. 5 stars
    Thank you so much for this post.
    Found it on pintrest and am so happy i did!!
    They are a wonderfully fudgy cookie-
    will happily recommend to others

  7. 5 stars
    Hi Diane, I didn’t expect these to be anything special, because the recipe seems so plain. Wow, was I wrong! They were extraordinary! I used special Callebaut “vermicelli,” which are a gourmet-type of chocolate sprinkles. Also, I had some Hershey’s kisses lying around, so I pressed one of these into each cookie as they were coming out of the oven. Fabulous. Brought them to work: Rave reviews. Thanks for this gem!

    1. these are my go to chocolate cookies, and using good chocolate helps ๐Ÿ™‚ Happy to hear you enjoyed them.

  8. Iโ€™m making sunflower cupcakes for a wedding cake display and thought Iโ€™d use these as the center of the sunflowers and pipe in buttercream petals. Do you think I could make these cookies in advance and freeze them?

    1. Yes, I think these cookies will freeze well and look great for centers of sunflower cupcakes.
      Happy Baking!

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