WHAT’S FOR Cookies?

Chocolate Sprinkle Cookies

/5
COOK TIME
10 mins
TOTAL TIME
10 minutes
SERVINGS

This is quite possibly, the most joyful cookie I’ve ever seen. Seriously, it just screams joy. You know what’s even better than a joyful looking cookie? A DELICIOUS joyful looking cookie.

Leah loved helping me with these. I use the word “helping” very loosely. Although she is getting better, sprinkles are no match for a toddler. They managed to find their way everywhere and I’m still finding them places. But she loves sprinkles (as do I) so I am happy to let her help.

All worth it though, because these cookies are soft on the inside with a little crisp on the outside and full of chocolate flavor. (and sprinkles) I love these cookies and I think you will too.

Follow me over on Facebook and Instagram @lolosdesserts. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolosdesserts. I love to see what you are making!

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Chocolate Sprinkle Cookies

Prep time:   |  Cook time: 10 mins  |  Total: 10 minutes

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Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup unsweetened cocoa powder

¾ cup granulated sugar

⅓ cup vegetable oil

2 eggs

1 teaspoon pure vanilla extract

½ cup rainbow sprinkles

Instructions

  1. In a small bowl, whisk together the flour, baking powder, and salt.
  2. Using an mixer on medium speed, beat together the cocoa, sugar, and vegetable oil until combined. Beat the eggs in 1 at a time, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture, mixing until just combined. Place the dough in plastic wrap or foil and refrigerate at least 3 hours or overnight.
  3. Once finished chilling, preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats. Place the sprinkles in a small bowl.
  4. Roll the dough into 1-inch balls (I used a small cookie scoop for this), then roll in the sprinkles, pressing gently to make sure they stick. Place the balls of dough 2 inches apart on the baking sheets.
  5. Bake for 10 to 12 minutes or until the cookies have spread a bit and look set. They will remain soft and chewy in the center. Let the cookies cool completely on the baking sheet before removing them. Store in an airtight container at room temperature for up to 1 week.

Notes

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