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Home » Recipes » Desserts

Frosted Chocolate Cookies

Modified: Mar 20, 2024 · Published: Jan 1, 2022 by Ashlyn Meredith · This post may contain affiliate links · 11 Comments

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These delicious and chewy Frosted Chocolate Cookies are so fun and festive. They are topped with vanilla buttercream and can be customized to suit any holiday or event. All you have to do is switch out the sprinkles to match your theme and you have a perfect and festive treat!

A frosted cookie with a bite taken out of it.

These chocolate sugar cookies have the perfect crunchy to chewy ratio and you'll love them. They make a great treat for birthdays, holidays or any special event, really!

If you are looking for more cookie recipes, try my: Maple Walnut Spice Cookies, Peanut Butter Chocolate Chip Oatmeal Cookies with Applesauce, or Double Chocolate Fudgy Egg White Brownie Cookies.

Jump to:
  • Why You Will Love This Recipe
  • Ingredients Needed
  • Ingredient Substitutions
  • Equipment Needed
  • Step by Step Instructions for the Cookies
  • Step by Step Instructions for the Frosting
  • Expert Tips
  • Recipe Variations
  • FAQ
  • Storing and Freezing
  • Using Leftover Ingredients
  • Recipe

Why You Will Love This Recipe

  • They are customizable. You can customize these cookies very easily by changing out the sprinkles and/or the color or flavor of buttercream frosting. I like these cookies with both the vanilla buttercream in this recipe or strawberry buttercream frosting from my Chocolate Cupcakes with Strawberry Buttercream Frosting.
  • The texture. These cookies have the ultimate cookie texture with crunchy edges and a chewy center. There really isn't anything much better than biting into a cookie like this! The sweet and fluffy buttercream frosting on top adds another texture element that can't be beat!
  • The chocolate flavor. This rich chocolate cookie recipe uses both black cocoa powder and Dutch process cocoa powder. This gives the cookies a rich chocolate flavor and color. If you are a chocolate lover, you will love these cookies!
A stack of frosted cookies with a bite taken out of it.

Ingredients Needed

Here are notes about some of the ingredients needed to make these chewy chocolate cookies. You can find all of the ingredients at your local grocery store or at an online retailer, like Amazon.

  • Butter: For this recipe you will need softened butter. Take your butter out of the refrigerator and let it sit on your counter for about an hour before you plan to use it.  Salted or unsalted butter will work for this recipe.
  • Brown sugar: Light brown sugar will work best for this recipe.
  • Egg yolks: The egg yolks should be room temperature. Take your eggs out, separate them from the whites and leave them on your counter for about an hour before you plan to use them.
  • Vanilla: You can use pure vanilla extract or vanilla bean paste.
  • Flour: Use all purpose flour.
  • Dutch process cocoa powder: Use unsweetened cocoa powder.
  • Black cocoa powder: I prefer to use Modern Mountain Black Cocoa Powder. I love the flavor but especially like the rich, dark color it gives my baked goods!
  • Baking powder
  • Salt
  • Powdered sugar
  • Heavy whipping cream
  • Sprinkles: For these New Year's Eve themed cookies, I used these gold star sprinkles and these gold sprinkles too!
Chocolate cookie ingredients.
Vanilla buttercream ingredients.

Ingredient Substitutions

Vanilla extract: You could swap the vanilla for peppermint extract for a completely different flavor combination.

Heavy whipping cream: You could use half and half or whole milk in place of the heavy cream.

Cocoa powder: You can use all Dutch process cocoa powder if you don't have black cocoa powder, or vice versa. You can also use regular unsweetened cocoa powder if that's what you have on hand.

This recipe has not been tested with these substitutions or variations. If you give any of these a try, please let me know how it worked out in the comments below!

Equipment Needed

  • Stand mixer: Every kitchen needs a good stand mixer and this is the one I use nearly every single day.
  • Baking sheet: I love to use large jelly roll pans for baking cookies.
  • Parchment paper: Pre cut parchment paper sheets are the best thing that has ever happened to me. They are so convenient and highly recommended. They prevent things from sticking and make for easy clean up too!
  • Cookie scoop: A cookie scoop is essential in making uniformly shaped and sized cookies.  I have a variety of different sizes but I prefer a medium sized one for these cookies.
  • Wire rack: A wire rack comes in handy for many different baking situations and helps the cookies cool properly in this recipe. 
A frosted cookie with a bite taken out of it.

Step by Step Instructions for the Cookies

Here is how to make this delicious recipe. For the full ingredient list and instructions, see the recipe card below.

Chocolate cookie preparation.

STEP 1: Prepare your baking sheet by lining it with parchment paper.

STEP 2: In the bowl of your mixer, add the butter and brown sugar. Beat at a medium speed for 2 minutes or until your mixture is light and fluffy.

Chocolate cookie preparation.

STEP 3: Add the egg yolks and vanilla and continue to beat until fully combined and you no longer see the egg yolk. Scrape the bottom and sides of your bowl with a rubber spatula as needed.

Chocolate cookie preparation.

STEP 4: In a separate medium sized bowl, combine the dry ingredients (flour, cocoa powders, baking powder, and salt.) Stir with a whisk to combine.

STEP 5: Add the flour mixture to the butter mixture and mix just until combined, scraping the sides and bottom of the bowl with a rubber spatula as needed.

Chocolate cookie preparation.

STEP 6: Using a medium cookie scoop, place cookie dough on the prepared cookie sheet. About 2 inches apart.

STEP 7: Place scooped cookie dough in the refrigerator for 40 minutes or in the freezer for 20 minutes. The chilling step is important to ensure the cookies don't spread too much during baking.

STEP 8: While the dough is chilling, preheat your oven to 350°F.

STEP 9: Bake in the preheated oven for 11-13 minutes. Remove them from the oven and allow them to cool on the pan for 5 minutes before transferring them to a cooling rack to cool completely.

Baked chocolate cookies.

Step by Step Instructions for the Frosting

Buttercream preparation.

STEP 1: In the bowl of your mixer, add the butter. Beat on medium speed for 4 minutes or until butter is pale in color.

Buttercream preparation.

STEP 2: Add the powdered sugar and vanilla and beat for an additional 4 minutes or until light and fluffy.

Buttercream preparation.

STEP 3: Add the whipping cream and beat until light and fluffy, about 2 additional minutes.

Frosted cookies with sprinkles.

STEP 4: Once cookies are completely cool, spread about 1-2 tablespoons of frosting on the top, leaving about a ¼-inch border around the edge.

STEP 5: Decorate with your favorite sprinkles.

Expert Tips

Here are some tips and tricks for making this chocolate cookie recipe.

  • While the dough is chilling, clean the bowl to your mixer, because you will need it to make the frosting!
  • Room temperature ingredients are going to work best for this recipe and ensure proper mixing.
  • If the frosting is too thick, add more heavy whipping cream, one tablespoon at a time, until you reach the desired consistency. If it's too thin, add more powdered sugar.
  • Make sure the cookies are completely cooled before frosting to prevent the frosting from melting.
A stack of frosted cookies with a bite taken out of it.

Recipe Variations

  • Lemon buttercream: For a completely different, but fresh flavor, try making lemon buttercream instead of vanilla.  Simply swap the vanilla extract for the juice of one lemon and 1 tablespoon of lemon zest.  
  • Peppermint buttercream: Swap the vanilla for peppermint extract and top with crushed candy canes.  This would be a great choice for the holiday season.
  • Colored frosting: For an extra festive cookie treat, use food coloring to dye the frosting.  This is especially fun for sports themed parties with cookies to match team colors, holidays or baby showers!
  • Mix ins: For some added texture and flavor, mix in 1 to 1 ½ cup of chocolate chips or chopped nuts.
  • Buttercream: Get creative with the buttercream flavor.  Some great choices might be coffee, caramel, raspberry, nutella or coconut.  For a double chocolate experience, make chocolate frosting!  Any of these would compliment the chocolate cookie quite well!

FAQ

Do I have to frost these cookies?

No! These cookies are so good and you will love them just as a chocolate cookie. If you wanted, you could roll them in sugar before baking.

Do I have to use the two kinds of cocoa powder?

No. If you only have one kind of cocoa powder, just use ¼ cup of what you have. The black cocoa adds a rich color to the cookies, but if you don't have that on hand, just using the Dutch process cocoa powder will work great.

Can I use a different flavor or color of buttercream frosting?

Absolutely. These would be great with a variety of different buttercream flavors, like chocolate, strawberry, peppermint or espresso. Also, feel free to add food coloring to make the frosting any color you would like!

Storing and Freezing

Baked cookies: Store the baked cookies in an airtight container or zip top bag on the counter or in the refrigerator for up to 5 days.

To freeze baked cookies, store in an airtight container or zip top bag in the freezer for up to 3 months.

Unbaked cookies: To freeze unbaked cookies, portion out cookie dough balls onto a baking sheet, and place in the freezer for 15-20 minutes. Once the dough balls are firm, remove from the freezer and place dough balls in an airtight container or zip top bag for up to 3 months.

When ready to bake, remove from the freezer, place on a baking sheet and bake according to recipe instructions.

A frosted cookie with a bite taken out of it.

Using Leftover Ingredients

To use up any leftover heavy whipping cream, try one of these recipes:

  • A frosted blondie with sprinkles and bite taken out of it.
    Brown Butter Blondies with Cream Cheese Frosting
  • Two mini cheesecakes topped with whipped cream and red and green sprinkles.
    Mini Chocolate Cheesecakes with Oreo Crust
  • Soup in a white bowl with a slice of buttered bread next to it.
    Creamy Chicken Orzo Soup
  • A Christmas tree cookie with green frosting and sprinkles.
    Frosted Christmas Tree Cookies

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Recipe

A cookie with a bite taken out of it.

Frosted Chocolate Cookies

These delicious and chewy Frosted Chocolate Cookies are so fun and festive. They are topped with vanilla buttercream and can be customized to suit any holiday or event. All you have to do is switch out the sprinkles to match your theme and you have a perfect and festive treat!
5 from 6 votes
Print Pin SAVE Saved!
Prep Time 10 minutes mins
Cook Time 13 minutes mins
Chill Time 40 minutes mins
Total Time 1 hour hr 3 minutes mins
Course Dessert
Cuisine American
Servings 24
Calories 219 kcal

Ingredients
  

For the Cookies:

  • 1 cup unsalted butter, softened
  • 1 ½ cups brown sugar
  • 3 egg yolks
  • 2 teaspoons vanilla
  • 2 cups flour
  • 2 tablespoons Dutch process cocoa powder
  • 2 tablespoons black cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

For the Buttercream Frosting:

  • 6 tablespoons unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • ½ teaspoon vanilla
  • 2 tablespoons heavy whipping cream

Instructions
 

For the Cookies:

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • In the bowl of your mixer, combine the butter and brown sugar. Beat on medium speed for 2 minutes or until light and fluffy.
    1 cup unsalted butter, softened, 1 ½ cups brown sugar
  • Add the egg yolks and vanilla. Beat until incorporated and you no longer see the egg yolks, scraping the bottom and sides of your bowl with a rubber spatula.
    3 egg yolks, 2 teaspoons vanilla
  • In a separate bowl, combine the flour, cocoa powders, baking powder, and salt. Stir with a whisk to combine. Add the flour mixture to the butter mixture and mix just until combined.
    2 cups flour, 2 tablespoons Dutch process cocoa powder, 1 teaspoon baking powder, ¼ teaspoon salt, 2 tablespoons black cocoa powder
  • Using a large cookie scoop, drop scooped cookie dough onto prepared cookie sheet, about 2 inches apart. Put cookie dough in the refrigerator for 40 minutes or in the freezer for 20 minutes.
  • Bake in 350°F oven for 11-13 minutes. Remove from oven and let cool on pan for 5 minutes before transferring to cooling rack to cool completely.

For the Buttercream Frosting:

  • In the bowl of your mixer, beat the butter on medium speed for 4 minutes or until the butter is pale in color.
    6 tablespoons unsalted butter, softened
  • Add the powdered sugar and vanilla and beat on medium speed for 4 more minutes or until light and fluffy.
    2 cups powdered sugar, sifted, ½ teaspoon vanilla
  • Add the whipping cream and beat until light and fluffy, about 2 minutes.
    2 tablespoons heavy whipping cream

Nutrition Information

Calories: 219kcal | Carbohydrates: 27.8g | Protein: 1.7g | Fat: 11.8g | Saturated Fat: 7.3g | Cholesterol: 58mg | Sodium: 103mg | Potassium: 70mg | Fiber: 0.8g | Sugar: 18.7g | Calcium: 26mg | Iron: 1mg

Please note that these nutrition facts are approximations and may not be entirely precise.

Keyword buttercream, chocolate, sugar cookie
Did you make this recipe?Leave a comment below and tag @heysnickerdoodle on social!

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Comments

  1. Kris says

    January 22, 2022 at 4:43 pm

    5 stars
    Fantastic!

    Reply
  2. Jean says

    January 28, 2022 at 7:41 pm

    5 stars
    Yes

    Reply
  3. Joeb says

    October 19, 2022 at 1:58 am

    I noticed that the link for your preferred black cocoa powder is also Dutch processed cocoa powder. Does this mean we use this for both cocoa powders in your recipe? Or do I have to buy an additional cocoa powder. Thanks.

    Reply
    • Ashlyn Meredith says

      October 19, 2022 at 2:14 am

      That's a great question. You could use 4 tablespoons of the black cocoa powder and the cookies will be great. You wouldn't necessarily need two different cocoa powders. Alternatively, you could do 4 tablespoons of the Dutch process and no black cocoa. I like to use the black cocoa powder and regular dutch processed cocoa powder together for a richer chocolate flavor and deeper chocolate color.

      Reply
    • Heidi Blanken says

      April 08, 2024 at 11:10 pm

      So do you first or the cookies on the cookie sheet, and then put the cookie sheet into the fridge or freezer with the cookies on them? Or do you just chill the dough?

      Reply
      • Ashlyn Meredith says

        April 08, 2024 at 11:18 pm

        You can really do it either way but I prefer to scoop them before chilling them.

        Reply
  4. Brittany says

    April 08, 2023 at 11:28 am

    Can I use this for cut out cookies?

    Reply
    • Ashlyn Meredith says

      April 11, 2023 at 3:07 pm

      That's a great question! I have not made this dough into cutouts, but I suspect it would work great. These don't spread much, so I think you'd have success. I would be sure to chill for at least 30 minutes after cutting them out and before baking them. If you try this, let me kow how it goes!

      Reply
  5. Laura Haehl says

    February 25, 2024 at 5:01 pm

    Do you think these would be good with lemon buttercream frosting?

    Reply
    • Ashlyn Meredith says

      February 28, 2024 at 5:20 pm

      That's a great question! I have not tried them with lemon buttercream..yet. I'm making some right now and will report back! I can't imagine they won't taste great!

      Reply
    • Ashlyn Meredith says

      February 28, 2024 at 7:33 pm

      Ok, the lemon buttercream is amazing on these cookies! I made the buttercream frosting as is, but swapped the vanilla for the juice from 1/2 of a lemon and I added about 1 1/2 tablespoons lemon zest. Thanks for the idea!

      Reply
5 from 6 votes (4 ratings without comment)

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A chocolate cookie with a bite taken out of it.

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