Easy Chocolate Sprinkle Cookies
Dress up your dessert table with these easy and festive Christmas Chocolate Sprinkle Cookies. The rich, from scratch chocolate cookie gets a coating of crunchy nonpareils in Christmas colors. They are sure to become a fast favorite.
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Through the years I’ve had many people tell me how much they enjoy my Christmas sprinkle cookies so I decided to create a new recipe – a chocolate version! They would look so pretty on a holiday cookie tray together and the chocolate lovers will surely appreciate them.
Why You’ll Love These Chocolate Sprinkle Cookies
- My favorite thing about these cookies is the crunch of the nonpareils.
- Chocolate sprinkle cookies are bursting with chocolate flavor.
- They are easy to make with ingredients you probably have on hand.
- They ship well. I shipped a batch from Florida to Boston and they arrived in great condition, making them perfect for college kids or military members.
Ingredients
Readily available simple ingredients are all you need for these delicious cookies.
- Butter – Unsalted, room temperature butter
- Brown Sugar – Use light brown sugar
- Large Eggs
- Pure Vanilla Extract
- Cocoa Powder
- All Purpose Flour
- Baking Soda
- Salt
- Christmas Nonpareils
Equipment
- Mixer – Either a stand mixer or an electric mixer. I use a stand mixer and the paddle attachment.
- Measuring Cups and Spoons
- Plastic Wrap – for covering the cookies while they chill
- Cookie Sheet
- Silicone Mat or Parchment Paper
- Cookie Scoop – I used the small cookie scoop but you could also use the medium one. Just know you’ll use more nonpareils.
- Wire Rack – also known as a cooling rack for the cookies
- Oven Mitts
- Small Cookie Spatula
Get the full cookie recipe and instructions in the recipe card below.
Tips and Suggestions
- The easiest way to cover the dough ball in the nonpareil sprinkles is to put them in a separate small bowl or ramekin. Don’t add too many at a time because you can’t put them back in the bottle since the cookie dough is raw.
- Working with chilled dough is best. Don’t skip this step.
- These chocolate sprinkle cookies don’t spread much but be sure to leave plenty of room between the cookie dough balls on the cookie sheet.
- Make this cookie year-round by changing out the nonpareils. Use rainbow or pastel nonpareils for other times of the year.
- Use a small cookie scoop so the chocolate sprinkle cookies are uniform in shape and bake evenly.
- Store chocolate sprinkle cookies in an airtight container on the counter for up to 4 days.
More Chocolate Christmas Cookies
If you know chocolate lovers these cookie recipes are sure to win them over. Try chocolate snickerdoodles, black forest cookies, Kahlua mudslide cookies, or chocolate hazelnut cookies.
Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!
Chocolate Sprinkle Cookies
Ingredients
- 1 cup Unsalted Butter
- 1½ cups Brown Sugar
- 2 large Eggs
- 1 teaspoon Pure Vanilla Extract
- ¾ cup Cocoa Powder
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- ½ cup Christmas Nonpareils
Instructions
- In a medium bowl, whisk together the cocoa powder, flour, baking soda, and salt. Set aside.¾ cup Cocoa Powder, 2 cups Flour, 1 teaspoon Baking Soda, 1 teaspoon Salt
- Using an electric mixer, cream the butter and brown sugar together until light and fluffy. Add in the eggs and mix until incorporated. Add in the vanilla extract, mixing to combine.1 cup Unsalted Butter, 1½ cups Brown Sugar, 2 large Eggs, 1 teaspoon Pure Vanilla Extract
- Add the flour mixture to the butter mixture and mix on low until combined. You don't want the flour going everywhere.
- Cover the bowl and place it in the fridge until the dough is chilled, 30 minutes to 1 hour.
- Preheat the oven to 350℉. Line baking sheets with silicone mats or parchment paper.
- Put the nonpariels into a small bowl. Using a cookie scoop, roll the dough into a ball and then in the nonpareils, covering the ball completely. Place onto the prepared baking sheet about 2 inches apart.
- Bake for 9 to 11 minutes until the edges are set. Remove from the oven and cool cookies for 5 minutes before removing to a wire rack to cool completely before storing.
Meet Ellen
Recipe Creator ~ Food Writer ~ Food Photographer
Hi, I’m Ellen and welcome to Family Around the Table where I share recipes the whole family will enjoy. They are also easy to make. With 20 years of experience in food writing and recipe creation, you will surely find something for everyone. Read more by clicking About Ellen below.
Favorite Recipe: Almond Crusted Chicken
Favorite Cookie: White Chocolate Macadamia Nut
Favorite Cocktail: Frozen Strawberry Margarita
Favorite Dessert: Hershey Bar Pie
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