1 stickunsalted butter softened to room temperature
1/ 2cupbrown sugarloosely packed
1/ 2cupsugar
1large egg
1tspvanilla extract
1 cupall-purpose flour
½cupcocoa powder
½ tspbaking soda
½ tspsalt
¼cuprainbow nonpareil sprinkles
Instructions
Line two cookie sheets sheets with parchment paper. If you don’t have parchment paper, you can spray with non-stick spray as well. Then preheat the oven to 350 degrees.
Use a mixer and beat the butter, brown sugar, and granulated sugar until all the ingredients are light fluffy. About 3-4 minutes.
1 stick unsalted butter, 1/ 2 cup brown sugar, 1/ 2 cup sugar
In the same bowl as your butter and sugar mixture, beat in the egg and vanilla until they are fully incorporated into the butter.
1 large egg, 1 tsp vanilla extract
In a separate bowl, slowly whisk together the dry ingredients of flour, cocoa powder, baking soda, and the salt.
1 cup all-purpose flour, 1/2 cup cocoa powder, 1/2 tsp baking soda, 1/2 tsp salt
Add all of the dry ingredients to the butter mixture and turn the mixer onto a low speed until just mixed together.
Scoop out about a tablespoon of dough and roll it into a ball. Then roll the dough around in the sprinkles.
1/4 cup rainbow nonpareil sprinkles
Place the ball of sprinkled dough onto the prepared baking sheet and bake for 11- 13 minutes. Cookies should be firm around the edges.
After the cookies are finished baking, let them cool for 10 minutes in the pan, then place them onto a wire rack to cool completely.
Serve once cooled.
Notes
Try using Christmas sprinkles or Halloween sprinkles around the holidays for a fun holiday twist.These cookies are perfect to make ice cream sandwiches with. Just add some ice cream in between two cookies and voila!To reshape your chocolate sprinkle cookies into perfect circles, do it once they’re just out of the oven while they are still soft.Use either an electric hand mixer or a stand mixer. I’m using a KitchenAid stand mixer for this recipe. I don’t recommend trying to mix these by hand!Measure your flour accurately. Baking is a science. If you don’t have a kitchen scale, use the spoon and level method.Use a cookie scoop to help ensure all cookies turn out to be the same size. For even baking and for not having to hear arguments over who gets the biggest one!