These Frosted Chocolate Cookies are fudgy and rich with pockets of chocolate in each bite. The cookies have a crisp edge and a soft center which pairs perfectly with the smooth, chocolate buttercream frosting on top.

A perfect chocolate cookie topped with a chocolate buttercream.

I’ve never related to anyone that says something is “too sweet”.

And these cookies are no exception.

They are decadent in all aspects as each bite is filled with a rich, chocolate flavor in both the cookie and the chocolate frosting.

Trust me, if you’re a chocolate lover, you won’t want to stop eating them!

Ingredient Notes

The full ingredient list and measurements can be found in the recipe card towards the end of this blog post.

Ingredients measured out in bowls to make these chocolate cookies with chocolate frosting.

This cookie is a chocolate lover’s dream!

So, if you don’t like chocolate, it’s probably not for you.

It tastes like a brownie in terms of the flavor. However, the texture is what really sets it apart.

The chocolate cookie has a crispy edge with a soft, fudgy center.

Also, when topped with the chocolate buttercream, each bite is absolute perfection!

A frosted chocolate chocolate chip cookie with a bite taken out of it.

Step by Step Images for Making Frosted Chocolate Cookies

The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed while following the directions.

Softened butter and granulated sugar in a mixing bowl.
Add the butter and sugar to a mixing bowl
Butter and sugar creamed together in a bowl.
Cream the butter and sugar together until light and fluffy
Butter and sugar creamed together in a bowl topped with vanilla extract and an egg.
Add the egg and vanilla extract
Making chocolate cookie dough in a bowl.
Blend again
Making chocolate cookie dough in a bowl.
Add the dry ingredients
Chocolate cookie dough in a bowl.
Mix until combined
Chocolate cookie dough in a bowl topped with chocolate chips.
Add the chocolate chips
Chocolate cookie dough in a bowl.
Mix into the batter
Cookie dough on a baking sheet lined with parchment paper.
Portion out the dough
Cookies baked on a cookie tray.
Bake
Cookies cooling on a rack.
Let the cookies cool completely
Cookies frosted on a cooling rack.
Once cooled, add the frosting
A chocolate cookie topped with a chocolate buttercream frosting and sprinkles.
Serve and enjoy!

Frequently Asked Questions

Can you make these cookies gluten-free friendly? 

Yes, you can swap out the flour for a gluten-free all purpose flour at a 1:1 ratio.

Do I have to chill the dough before baking?

No. The dough won’t spread out too much while baking, so it doesn’t have to be chilled.

How do I know the cookies are done baking?

The cookie edges will be baked and crisp while the center is soft (slightly underbaked). The cookie will continue to bake on the tray once removed from the oven.

Can I freeze the cookie dough to bake later?

Yes! Thaw the portioned cookie dough in the refrigerator overnight or at room temperature for about 1 hour prior to baking.

How do I know if the frosting is too thick?

The frosting is too thick if it is not easily spreadable. If it is too thick, it won’t be able to squeeze through a piping bag. To fix this, add small amounts of half & half or heavy cream to thin it out to the perfect consistency.

You want the frosting to be thick enough to hold it’s shape while still being smooth and creamy.

What is the best way to store leftover cookies?

Store in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.

  • The best chocolate chip cookie I have ever made is my Salted Chocolate Chip Cookies recipe.
  • If carrot cake could be turned into a cookie, it would be this Carrot Cake Cookies with Cream Cheese Frosting recipe. The cookie is fluffy and soft topped with a creamy frosting.
  • Sometimes when I’m craving banana bread, I make these Banana Bread Chocolate Chip Cookies instead because they are just as delicious! Soft, moist and incredibly delicious.
  • These Birthday Cake Cookies are so fun for any celebration or holiday. You can swap out the classic funfetti sprinkles for any color to match what you’re celebrating!
  • One of my favorite desserts is a s’mores. However, when I created this Chocolate Chip Marshmallow Cookies recipe, it is just as good (if not better) than your typical s’mores.
Frosted Chocolate cookies on a platter with one having a bite taken out of it.
Chocolate cookies topped with a chocolate frosting and sprinkles.

Frosted Chocolate Cookies Recipe

Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Yield: 12 cookies
These Frosted Chocolate Cookies are fudgy and rich with pockets of chocolate in each bite. The cookies have a crisp edge and a soft center which pairs perfectly with the smooth, chocolate buttercream frosting on top.
Print Recipe Pin Recipe Leave a Review

Ingredients
 

Chocolate Cookies

  • 1/2 cup Salted Butter, softened to room temp
  • 3/4 cup Granulated Sugar
  • 1 large Egg
  • 1 tsp Vanilla Extract
  • 1 1/4 cup All Purpose Flour
  • 1/3 cup Cocoa Powder
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2/3 cup Chocolate Chips
  • Chocolate Sprinkles (Jimmies)

Chocolate Buttercream Frosting

  • 1/2 cup Salted Butter, softened to room temp
  • 1.5 cups Powdered Sugar
  • 1/4 cup Cocoa Powder, sifted
  • 1-2 tbsp Half & Half or Heavy Cream
  • 1 tsp Vanilla Extract

Instructions
 

  • Preheat the oven to 350 degrees F
  • Line a baking sheet with parchment paper and set aside
  • Add the granulated sugar and softened butter to a large mixing bowl
  • Next, use an electric mixer to cream the butter and sugar until light and fluffy
  • Add the egg and vanilla extract
  • Mix again until incorporated
  • Add the dry ingredients
  • Fold into the batter until just combined
  • Add in the chocolate chips
  • Fold into the batter until evenly distributed but make sure to not over-mix the batter
  • Use a 2 tbsp cookie scoop to portion the dough
  • Place the dough on the parchment paper and gently press to flatten the dough (should still be in a circular shape)
  • Bake for 13-15 minutes or until edges are baked and crisp with a soft center
  • Remove from the oven and let cool for 5 minutes before transferring to a cooling rack
  • While the cookies cool, make the chocolate buttercream frosting
  • To a large/tall mixing bowl, add the softened butter
  • Next, add the vanilla extract and powdered sugar
  • Blend until smooth and creamy
  • Add the sifted cocoa powder and 1 tbsp of half & half (or heavy cream)
  • Blend until fully combined
  • If the frosting is too thick, add another tbsp of half & half (See FAQ section for tips)
  • Transfer the frosting to a piping bag
  • Pipe swirls of the chocolate buttercream frosting on each cookie
  • Lastly, top each cookie with some chocolate sprinkles
  • Serve and enjoy!

Nutrition

Serving: 1cookie, Calories: 284kcal, Carbohydrates: 39g, Protein: 3g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 46mg, Sodium: 162mg, Potassium: 105mg, Fiber: 2g, Sugar: 26g, Vitamin A: 377IU, Calcium: 27mg, Iron: 1mg
Author: Jessica Selensky
Course: Dessert, Snack
Cuisine: American, Chinese
Keywords: baking, Chocolate Buttercream, Chocolate Chocolate Cookies, Chocolate Cookies, chocolate dessert, Chocolate Desserts, Chocolate Frosting, chocolate recipes, cookies, desserts, Easy Desserts

If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers.