These Chocolate Christmas Sprinkle Cookies make the perfect Christmas cookie! Soft and gooey and full of Christmas cheer.
Christmas cookies are the best kind of cookies. Something about Christmas makes everything better.
I couldn't think of anything I would rather be doing than eating these Chocolate Christmas Sprinkle Cookies while watching a Hallmark Christmas movie in my cozy PJs! I mean does it get much better than that?
Directions
Step one: Get started by whisking together flour, baking soda, salt, and cocoa powder. Once combined set aside.
Step two: Using a stand mixer or electric mixer beat softened butter with melted chocolate, sugar, and brown sugar. Once well-combined add in the egg, vanilla extract, and milk. Add in dry ingredients and mix until well combined.
Step three: Place dough in the fridge and allow to chill for at least 2 hours.
Step four: Preheat oven to 350 degrees F. Prepare a baking sheet with parchment paper
Step five: Place your Christmas sprinkles on a plate and roll each cookie dough ball around it until the cookie is covered. Place them on your baking sheet.
Baking Directions
Step six: Bake for 12-13 minutes. Allow cooling on the pan for several minutes.
Chilling Cookies:
For this recipe chilling the cookies is a must. To make these cookies really soft and gooey I add melted chocolate right into the dough.
This will make your cookies perfect but hard to handle without chilling. Once everything is mixed you can cover them and chill for at least 2 hours but you could chill them overnight also.
If properly stored this dough will be good for 2-3 days in the fridge. If you are chilling for more than 2 hours you might want to let them sit on the counter for 15 minutes so they are easier to scoop.
Christmas Cookie Recipe:
Here are even more of my favorite Christmas cookie recipes.
- Santa's Favorite Cookies (or at least in my house)
- No-Bake Cookies
- M&M Christmas Cookies
- Sugar Cookies
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
Show me what you are making, use hashtag #TDOARH
Chocolate Christmas Sprinkle Cookies
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup cocoa powder
- ½ cup unsalted butter room temperature
- ½ cup chocolate chips melted
- ⅔ cup brown sugar packed
- ⅓ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- ½ cup Christmas sprinkles
Instructions
- Whisk together flour, baking soda, salt, and cocoa powder. Once combined set aside.
- Using a stand mixer or electric mixer beat softened butter with melted chocolate, sugar, and brown sugar. Once well combined add in the egg, vanilla extract, and milk. Add in dry ingredients and mix until well-combined.
- Place dough in the fridge and allow to chill for at least 2 hours.
- Preheat oven to 350 degrees F. Prepare a baking sheet with parchment paper
- Place your Christmas sprinkles on a plate and roll each cookie dough ball around it until the cookie is covered. Place them on your baking sheet.
- Bake for 12-13 minutes. Allow cooling on the pan for several minutes.
Notes
Chilling Cookies:
For this recipe chilling the cookies is a must. To make these cookies really soft and gooey I add melted chocolate right into the dough. This will make your cookies perfect but hard to handle without chilling. Once everything is mixed you can cover them and chill for at least 2 hours but you could chill them overnight also. If properly stored this dough will be good for 2-3 days in the fridge. If you are chilling for more than 2 hours you might want to let them sit on the counter for 15 minutes so they are easier to scoop.Nutrition
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I love this recipe. First time making them and the cookies turned out delicious! Thank you!
Can I roll these first then chill? Seems it will be easier to prep ahead if that’s the case!
Yes you can!
Hi, Jennie. I made this recipe using King Arthur Gluten Free flour. The cookies came out delicious! The one issue I had was that they came out crunchy instead of soft. I’m not sure why this happened. Could it be I made them too small and then baked them for too long? I used a teaspoon for scooping the dough and then baked them for 13 minutes. I got 35 cookies out of the batter.
I find Gluten Free Flour to sometimes need more "fat" or oil. How was your butter when you used it? If you used it at room temperature and not melted that is what I would recommend. Melted butter causes the batter to spread more during baking. That is also why I refrigerate the batter after mixing it, so the butter can solidify again, so the batter doesn't spread as much. The more the batter spreads during baking the thinner or crunchier your cookies will turn out. I hope this helps!
Do you recommend milk chocolate chips or semi-sweet?
I have used both for this recipe. We prefer semi-sweet so the cookies are not overly sweet.
I'm looking at the recipe now & you have chocolate chips listed twice. Once it says 1/2 cup melted chips & than at the end it has listed 10 oz of chips? I'm not sure which is correct! Is 1/2 cup the same as 10 oz?
Sorry about that! The 10oz of chocolate chips is an error and should not be there. It is just the 1/2 cup of melted chocolate chips.
im confused, in the discription you say to melt the butter and add the melted chocolate and mile, but on the recipe card at the end there is not milk listed, you've got coco powder listed but no melted chocolate, is this 2 different recipes ???
Sorry for the confusion Karen. I recently updated this recipe is it looks like the card saved both the old and new. I took out the old and it should be up to date now. Thank you so much for letting me know so I could fix that. I hope you enjoy the cookies.