We are kicking off the Valentine’s Day season with one of my FAVORITE cookie recipes, Chocolate Fudge Sprinkle Cookies!
If you haven’t tried my DELICIOUS Chocolate Sugar Cookie recipe yet, today’s your lucky day! These cookies are pure heaven with the perfect balance of sweet and salty. Today, I am sharing a fun, festive twist on this classic treat. These rich, chocolatey cookies are rolled in sprinkles, adding the perfect crunch to every bite and a super cute Valentines Day theme!
If you’re anything like me, I have a HUGE sweet tooth and specifically for just about anything chocolate. But these cookies specifically have a special place in my heart, as they are perfectly soft on the inside while holding a crispy and crunchy exterior, Making them the absolute perfect treat for just about anyone on your Valentine’s Day baking list!
And even better… not only are these cookies the perfect combination of soft and crunchy, but they are so incredibly easy to make! These cookies come together in the blink of an eye and make the perfect treat or gift for this holiday season. SO what are you waiting for? Grab those ingredients, get out your mixer and let’s whip up something special together!
Happy Valentine’s Day, Happy Baking, and as always THANK YOU FOR BEING A PART OF MY SPECIAL CORNER OF THE INTERNET!
WHY YOU’LL LOVE THIS COOKIE TRUFFLE RECIPE…
- These cookies are rich and delicious.
- The sprinkles give the cookies a nice crunch, while keeping the center soft and delicious.
- The colorful contrast against chocolate makes the cookie feel fun and festive, before you even take a bite.
- These make the perfect cold day, indoor activity – and are great to make with kids!
- These make the perfect Valentines Day treat for an evening treat, Galentine’s party, or kid’s school party!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Large Eggs – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- All-purpose Flour (or a gluten-free blend, if desired)
- Cocoa Powder – Cocoa powder gives these cookies their rich, chocolatey flavor
- Baking Powder – This acts as an active ingredient to help the cookies rise.
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Sprinkles
HOW TO MAKE THIS RECIPE:
Let’s walk through the steps together so you get the perfect result every time.
1. We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
2. In a standard kitchen mixer, we will begin by Whipping the butter and sugar together on medium speed until light in color and fluffy ~ about 3 minutes. (This step can also be done by hand or using a handheld mixer)
3. While this is mixing, In a large bowl, combine flour, cocoa, baking soda, baking powder and salt, set aside
4. Next, add the eggs one at a time to the butter mixture and combine until well mixed.
5. Add the vanilla extract and mix until well combined.
6. Next, slowly add the dry ingredients and mix until the dough is well combined. It will be thick!
7. Once the mixture is well combined, scoop out 1/2 Tablespoon balls (either with a cookie scoop or spoon) and roll into balls.
8. Once rolled, gently roll each ball in the colorful sprinkles.
9. Set the balls on the baking sheet. Press down on the tops of the balls just a bit.
10. Bake cookies for 7-8 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven.
11. Remove from the oven and allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
Serve & Enjoy!
These thick, fudgy chocolate cookies rolled in vibrant sprinkles are guaranteed to boost your mood and your sweet tooth. Ooey, gooey, and finished with the perfect crunch, they’re made to spread happiness one bite at a time.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Chocolate Fudge Sprinkle Cookies
Ingredients
- 1 cup Butter room temperature
- 1 1/2 Cups Sugar
- 2 Eggs
- 1 tsp Vanilla
- 1 3/4 Cups Flour
- 3/4 Cup Cocoa Powder Unsweetened
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 Cup Sprinkles
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine flour, cocoa, baking soda, baking powder and salt, set aside.
- In a large bowl or standard mixer, cream the butter and sugar together on medium speed until light in color and fluffy ~ about 3 minutes.
- Next, add the eggs one at a time and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Next, slowly add the dry ingredients and mix until the dough is well combined. It will be thick!
- Once the mixture is well combined, scoop out 1/2 Tablespoon balls (either with a cookie scoop or spoon) and roll into balls.
- Once rolled, gently roll each ball in the colorful sprinkles to coat.
- Set the balls on the baking sheet. Press down on the tops of the balls just a bit.
- Bake cookies for 7-8 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven.
- Remove from the oven and allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
- Serve with milk and enjoy!
FAQs
What kind of cocoa is best?
I am biased and always use this cocoa powder. However, any cocoa will do the trick!
Can you make this dough in advance?
Yes! You can make the dough in advance. Follow steps 1-8. However, instead of baking the cookie balls, place them in an airtight container in the freezer. When ready to bake, allow the cookies to thaw for an hour before baking.
How to store this recipe?
I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 3 months.