Soft Frosted Chocolate-Chocolate Chip Sprinkles Cookies

Soft Frosted Chocolate-Chocolate Chip Sprinkles Cookies

If there’s something better than chocolate cookies topped with cream cheese frosting and chocolate sprinkles I want to know about it.

The cookies are slightly chewy around the edges with super soft with tender, pillowy centers. There’s plenty of chocolate chips in every bite.

The dough base is adapted from Soft Frosted Holiday Sprinkles Cookies. It’s one of my newly remembered (but old) favorite bases and I chocolate-ified it.

There are two tablespoons of cream in the dough which makes the cookies creamy but also makes for a very soft dough so it must be chilled before baking. The cream also helps combat dryness which chocolate cookies are often plagued by because of the drying effects of cocoa powder. Just don’t overbake them.

There’s one teaspoon of instant espresso granules in the dough which doesn’t make the cookies taste like coffee and instead enhances and rounds out the chocolate flavor.

I used McCormick Pure Vanilla Extract in the cookies. It enhances the flavor of the cookies and I can’t imagine baking without it. It’s always my go-to vanilla because it delivers consistently great results every time. Tis the season for gifts from the kitchen and I’ll be using lots of it throughout the holiday baking season.

The tangy cream cheese frosting is the perfect contrast to the rich, dark cookies and the sprinkles on top add a perfect amount of texture.

Put the cookies on your holiday baking list or make them anytime you’re craving something rich, decadent, and chocolaty.

Soft Frosted Chocolate-Chocolate Chip Sprinkles Cookies

The cookies are slightly chewy around the edges with super soft with tender, pillowy centers. There's plenty of chocolate chips in every bite. Cream in the dough makes the cookies creamy but also makes for a very soft dough so it must be chilled before baking. Instant espresso granules enhance and round out the chocolate flavor and doesn't make the cookies taste like coffee. The tangy cream cheese is the perfect contrast to the rich, dark cookies and the sprinkles on top add a perfect amount of texture. When you're craving something rich, decadent, and chocolaty, make these.

Yield: about 19 medium/large cookies

Prep Time: 10 minutes

Cook Time: about 8 minutes

Ingredients

  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 2 tablespoons cream or half-and-half
  • 1 1/2 teaspoons McCormick Pure Vanilla Extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon instant espresso granules, optional but recommended (doesn't make the cookies taste like coffee; serves to intensify the chocolate flavor)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 2 cups semi-sweet chocolate chips
  • 6 ounces cream cheese, softened (lite okay)
  • 1/4 teaspoon salt, or to taste
Read the whole recipe on Averie Cooks