The Best Frosted Chocolate Cookies Recipe
These Frosted Chocolate Cookies are indulgent and rich. The cookies are soft and fudgy in the middle with a crisp edge. It pairs perfectly with the smooth, chocolate buttercream frosting on top.
By using classic cookie ingredients, this is an easy-to-make recipe for the chocolate lover.
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 for the Frosted Chocolate Cookies can be found in the recipe card towards the end of this blog post. For the frosting, I used this Chocolate Buttercream Recipe that uses melted chocolate.
What are the best toppings to add to this cookie?
While I like to keep it simple with chocolate sprinkles. There are so many other topping options that you can add!
You can add crushed sandwich creme cookies, chocolate chips, caramel or caramel chips and so much more.
What would you add on top? Share in the comments below!
Step by Step Images for Making these 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.
Frequently Asked Questions
Yes, you can swap out the flour for a gluten-free all purpose flour at a 1:1 ratio.
No. The dough won’t spread out too much while baking, so it doesn’t have to be chilled.
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.
Yes! Thaw the portioned cookie dough in the refrigerator overnight or at room temperature for about 1 hour prior to baking.
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.
Store in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.
Frosted Chocolate Cookies Recipe
Ingredients
Chocolate Cookies
- 1/2 cup Salted Butter, melted and slightly cooled
- 3/4 cup Granulated Sugar
- 1 large Egg
- 1 tsp Vanilla Extract
- 2 tbsp Heavy Cream, or Half & Half or Whole Milk
- 1 1/8 cup All Purpose Flour
- 1/3 cup Cocoa Powder
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- Chocolate Sprinkles (Jimmies), for topping
Chocolate Frosting Made with Melted Chocolate
- This frosting creates the perfect consistency for piping on these cookies!
Instructions
- Preheat the oven to 350 degrees F
- Line a baking sheet with parchment paper and set aside
- Add the granulated sugar and melted butter to a large mixing bowl
- Mix the butter and sugar until combined
- Add the egg and vanilla extract
- Mix again until incorporated
- Add the cocoa powder
- Fold into the batter until just combined
- Add in the flour, baking powder and baking soda
- Fold into the batter until just combined. You don't want to over-mix the dough
- Use a 1.5 or 2 tbsp cookie scoop to portion the dough
- Scoop the balls of dough on the parchment paper, I do about 6-8 cookies per tray depending on the size (baking one tray at a time)
- Bake for 11-14 minutes or until edges are baked and crisp with a soft center
- Remove from the oven and let cool for 10 minutes on the tray before transferring to a cooling rack
- While the cookies cool, make the chocolate buttercream frosting using melted chocolate
- Pipe swirls of the chocolate buttercream frosting on each cookie
- Lastly, top each cookie with some chocolate sprinkles
- Serve and enjoy!