Chocolate Sprinkles Cookies have a soft and chewy center, with a crunchy shell thanks to the colorful sprinkles. These chocolate sugar cookies are a delightful combination of buttery goodness and chocolatey crunch, a dessert that is sure to satisfy your sweet tooth!
Prep: Preheat the oven to 350 degrees F and spray two baking sheets with nonstick cooking spray or use silicon mats. Set the prepared baking sheets aside until needed.
Make dough: In the bowl of a stand mixer, fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, beat together the butter and both sugars until light and fluffy. This should take about 3-4 minutes. Add in the egg and the vanilla extract. Beat again for another minute until combined.
In a separate small bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt. Add the flour mixture to the wet butter mixture and mix on low speed until just combined. Be careful to not overmix, stir until just combined and no white flour is showing.
Scoop & Sprinkle: Use a 1 tablespoon-sized cookie scoop or measuring spoon to scoop out the dough and then roll it into balls.
Pour the sprinkles into a small bowl, then roll the cookie doughballs into the sprinkles until well covered. Place the cookie dough onto your prepared baking sheet.
Bake: Bake the cookies in the preheated oven for 11-13 minutes or until the edges of the cookies look firm.
Remove the cookies from the oven and allow them to cool for 10 minutes. Transfer to a wire rack to finish cooling completely. Serve immediately and enjoy!
Notes
Chocolate sprinkles cookies can be stored in an airtight container at room temperature for up to 1 week. For longer storage, they can be frozen for up to 3 months. When freezing, it is recommended to separate layers of cookies with parchment paper to prevent sticking.