If you’re craving a cookie that’s as fun to make as it is to eat, then this Chocolate Sprinkle Cookie Recipe is about to become your new best friend in the kitchen. I absolutely love these cookies because they bring together rich chocolate flavor with a playful pop of rainbow sprinkles—making every bite a delight. Plus, they’re surprisingly easy to whip up, even if you’re not a baking pro. Stick with me, and I’ll share all my little secrets to help you nail this recipe perfectly every time!

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Why You’ll Love This Recipe

Rich Chocolate Flavor: The cocoa powder creates a deep chocolate taste without being overpowering.
Fun Rainbow Sprinkles: Rolling the cookies in sprinkles adds a colorful, festive touch that’s sure to brighten up any day.
Simple Yet Impressive: These cookies look fancy but come together with just basic pantry ingredients and simple steps.
Perfect Texture: Crispy edges with soft, chewy centers every single time—trust me, it’s magic.

Chocolate Sprinkle Cookie Recipe - Recipe Step

Ingredients You’ll Need

Each ingredient in this Chocolate Sprinkle Cookie Recipe works together to create that perfect balance of softness, chew, and chocolate goodness while keeping the sprinkles intact and vibrant. Before you start, I recommend grabbing some rainbow jimmie sprinkles—they won’t bleed colors into your dough like some other types can, which is a game-changer.

Chocolate Sprinkle Cookie Recipe - Ingredients

Salted Butter: Using butter that’s still a bit firm helps create a smooth cream when beaten with sugar.
Granulated Sugar: Adds sweetness and helps with that crisp edge everyone loves.
Brown Sugar: Brings moisture and chewiness to the cookie’s texture.
Egg and Egg Yolk: These enrich the dough and add structure; don’t skip the extra yolk—it makes a difference!
Vanilla Extract: Infuses warmth and depth to the chocolate flavor.
Baking Powder and Baking Soda: These leavening agents help the cookies rise nicely and get that lovely crackled top.
Salt: Balances sweetness and enhances the chocolate taste.
Cocoa Powder: Use unsweetened cocoa powder for that intense chocolate punch.
All-Purpose Flour: The base of your cookie dough that provides structure.
Rainbow Jimmie Sprinkles: For rolling the cookie tops—adds color and fun texture without melting into the dough.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Chocolate Sprinkle Cookie Recipe depending on the season or mood. It’s super versatile, so don’t hesitate to make it your own. Here are some ways I’ve had fun personalizing it—feel free to experiment and find your own favorite twist!

Chocolate Chip Upgrade: Try folding mini chocolate chips into the dough before rolling for an extra melty surprise. My family goes crazy for this version!
Nutty Add-In: Add chopped toasted pecans or walnuts for a satisfying crunch and richer flavor.
Gluten-Free Swap: Use a gluten-free flour blend equal in measure for a safe and still delicious alternative.
Seasonal Spices: Toss in a pinch of cinnamon or chili powder for a subtle warm kick—the cocoa and spice combo is incredible.

How to Make Chocolate Sprinkle Cookie Recipe

Step 1: Prep Your Dry Ingredients

Start by whisking together your baking powder, baking soda, salt, cocoa powder, and all-purpose flour in a bowl. This step ensures even distribution of the leavening agents and cocoa, which helps your cookies bake evenly—and that’s an easy way to avoid dense or spotty chocolate flavor. Set this bowl aside for now; you’ll need it soon!

Step 2: Cream the Butter and Sugars

Using a stand mixer fitted with the paddle attachment (or a sturdy hand mixer), beat your slightly firm butter with both sugars on medium-high speed for about 3 minutes. You want the mixture light and fluffy because that incorporates air, which makes for a tender, airy cookie texture. When I first made these, I under-creamed the butter and the texture suffered—so trust me on this.

Step 3: Add Eggs and Vanilla

Lower your mixer’s speed and mix in one large egg, an extra egg yolk, and vanilla extract until the batter is smooth and well combined. This extra yolk is a secret I discovered after many tries—it makes the cookies delightfully rich without getting cakey.

Step 4: Combine Wet and Dry Ingredients

Now, slowly add your dry ingredients into the wet mixture. Mix just until you see a few flour streaks at the sides of the bowl. Overmixing here can lead to tough cookies, so it’s best to stop early and finish folding in the rest by hand if needed. This tip saved me from countless disappointing batches!

Step 5: Form and Coat with Sprinkles

Using a 3-tablespoon cookie scoop, grab large balls of dough and roll just the tops in rainbow jimmie sprinkles. I love this step because these sprinkles stay bright and pop against the chocolate without bleeding. Arrange six dough balls per baking sheet lined with parchment paper, giving them some space to spread.

Step 6: Bake and Cool

Bake at 375°F (190°C) for 11-13 minutes. You’re looking for crackling on the tops—the kind that lets you know the edges are crisp while the centers stay soft. After pulling them from the oven, let the cookies cool right on the baking sheet to finish setting up; this extra time helps them hold their shape and texture. Patience pays off here—you’ll be glad you waited!

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Pro Tips for Making Chocolate Sprinkle Cookie Recipe

Butter Temperature Matters: Slightly firm butter creams better with sugars for fluffier dough, so don’t fully melt it.
Don’t Overmix Flour: Stopping when some flour remains and folding by hand keeps the cookies tender, not dense.
Choose Jimmie Sprinkles: They retain their color during baking, unlike non-jimmie types, making your cookies look bright and cheerful.
Watch Bake Time Closely: Pull cookies out at crackly tops for best texture; overbaking dries them out.

How to Serve Chocolate Sprinkle Cookie Recipe

Chocolate Sprinkle Cookie Recipe - Serving

Garnishes

I usually keep garnishing simple here, because the cookies are already eyecatching with the sprinkles. However, dusting with a tiny pinch of powdered sugar right before serving adds a pretty snowy effect that I find charming. If you want to get fancy, a light drizzle of melted white chocolate brightens the look even more and plays well with the cocoa flavor.

Side Dishes

These cookies are a perfect treat alongside a cold glass of milk or a warm cup of coffee or hot chocolate. For a party, I love setting them out with fruit kabobs or simple vanilla ice cream to balance the rich chocolate. They’re also wonderful paired with a scoop of whipped cream swirled with a bit of cinnamon.

Creative Ways to Present

I’ve found that arranging these on a festive platter with extra sprinkles sprinkled around is an easy way to make them party-ready. For birthdays, I once stacked them into a cookie tower with colorful ribbons and it was a hit! They also look adorable individually wrapped in clear cellophane bags tied with twine—such a simple, sweet gift idea.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 4 days. I learned the hard way that storing them in the fridge can dry them out, so I stick with room temp storage wrapped lightly in parchment paper. This helped me keep the cookies soft and fresh between snacking sessions.

Freezing

I love that this Chocolate Sprinkle Cookie Recipe freezes really well! Just bake the cookies fully, then cool completely before freezing in airtight containers between layers of parchment paper. When I’m ready to treat myself, I pull a few out and they thaw quickly without losing their texture.

Reheating

When I want freshly warmed cookies, I pop them in a preheated 300°F oven for about 5 minutes. This refreshes their softness and brings back that freshly baked vibe. A few seconds in the microwave works too in a pinch, but just be careful not to overdo it or they get chewy.

FAQs

Can I use unsalted butter instead of salted?

Absolutely! If you use unsalted butter, just add a pinch more salt (about 1/4 teaspoon extra) to the dough to balance the sweetness and enhance the chocolate flavor.
Why is the extra egg yolk important in this recipe?

The extra egg yolk adds richness and moisture, resulting in a softer and more tender cookie. It helps prevent the cookies from becoming cakey or dry, which I found out after many baking experiments!
Can I substitute the cocoa powder with melted chocolate?

While it’s possible, this recipe is designed around cocoa powder to keep the dough’s texture just right. Using melted chocolate could change the consistency and might require adjusting the flour. For best results, stick with cocoa powder.
Do the sprinkles melt or bleed color during baking?

If you use rainbow jimmie sprinkles (not nonpareils), the colors hold up beautifully without bleeding or melting into the cookie dough. This keeps your cookies looking colorful and festive every time.
How do I know when the cookies are perfectly baked?

Look for crackling on the tops and slightly firm edges, while the centers may still look a bit soft—that’s the sweet spot. They’ll firm up as they cool, giving you that great contrast of textures.

Final Thoughts

I can’t tell you how many smiles these Chocolate Sprinkle Cookies have brought to my kitchen over the years. They’re the kind of treat that feels small but makes a big impression—perfect for sharing or simply enjoying a moment to yourself. I hope you’ll give this recipe a try soon, and when you do, don’t be surprised if it becomes a go-to favorite for birthdays, cozy afternoons, or whenever you need a little joy baked into your day.