Chocolate Sprinkle Cookies
In no time you’ll be enjoying these DELICIOUS cookies!
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.
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.
Roll the cookie dough in sugar before baking to give them the classic Archway Dutch Chocolate Cookie texture and taste I remember so well.
I just LOVE these cookies and sprinkles and know any chocolate lover would really LOVE these too!
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
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 🙂
The instructions say add vanilla but there is no vanilla in the recipe ! How much vanilla do you add?
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.
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
I’m sure the divine cocoa will work nicely
Everything is better with chocolate sprinkles. I’m pretty sure about that. 🙂
Chocolate sprinkles are my favorite kind of sprinkles! These look amazing!
These look great! I was looking for something fun and different to bake today, I have found it! Thanks!
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?!
so happy you liked the recipe 🙂
These turned out great! Thanks for the recipe. Sooo decadent and yummy! 🙂
Glad you liked the recipe 🙂
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 😉 I made 3 dozen from this recipe.
I am dying to try these! SOON!
These do NOT disappoint 🙂
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
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!
these are my go to chocolate cookies, and using good chocolate helps 🙂 Happy to hear you enjoyed them.
I’m making sunflower cupcakes for a wedding cake display and thought I’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?
Yes, I think these cookies will freeze well and look great for centers of sunflower cupcakes.
Happy Baking!