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How’s that for a catchy, tongue-twisting recipe name?!
But these cookies are not just here to show off how cute their name is…foregoing the traditional powdered sugar coating, these are brownies in cookie form WITH SPRINKLES. Lots of sprinkles! These ones from Williams-Sonoma are my favorites (regular and chocolate) because they are a mix of sprinkles of different shapes, sizes, and colors plus non-pareils and sparkly sanding sugar. Basically, the best of the sprinkle world best! Plus they come with the most adorable wooden scoop, which may or may not significantly factor into my decision to purchase these.
If you’re looking for a fun chocolate-y addition to your Christmas cookie line-up, this recipe is it!
The dough is a cinch to make, and fun to roll out (perfect for little hands!) and watch spread in the oven (or do you not get excited by things like this?). The dough comes together quickly and you can (and should) make it ahead as it needs to chill for a few hours; when ready to bake, just portion and roll in sprinkles.
As written, these cookies are little…great for a two-bite treat if you have self-restraint or just eat a lot of them if you don’t.
These cookies come from Jessica Merchant’s cookbook, The Pretty Dish, which is one of my favorite cookbooks and my cookbook clique pick from a few months’ ago!
You can just see how moist and fudgy they are inside! Plus they’re so cheerful-looking…an inherent trait of anything with copious amounts of bright, rainbow sprinkles. I hope these make an appearance somewhere in your life this holiday season!
Chocolate Crinkle Sprinkle Cookies
- Yield: about 24 cookies
Description
Rich and fudgy, these chocolate crinkle cookies forego the traditional powdered sugar for tons of rainbow sprinkles! Plan ahead as the dough needs to be refrigerated for at least 4 hours!
Ingredients
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup (43 grams) unsweetened cocoa powder
- 3/4 cup (149 grams) granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Assorted rainbow sprinkles, for rolling
Instructions
- In a small bowl, stir together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the cocoa powder, sugar, and vegetable oil until well-mixed. Add the eggs, one at a time, mixing to incorporate after each addition. Scrape down the bottom and sides of the bowl. Add the vanilla and mix to combine.
- On low speed, stir in the dry ingredients until just combined. Transfer to a medium mixing bowl, cover and refrigerate for at least 4 hours.
- Preheat the oven to 350°. Line two large baking sheets with parchment paper. Pour the sprinkles into a bowl.
- Scoop the dough into approximately 1-inch balls. Roll the cookie dough through the sprinkles, pressing the sprinkles to coat as much as possible. Transfer the cookie dough to the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10 to 12 minutes, or until the cookies have spread and look set. Remove from the oven and sprinkle the tops with a few extra sprinkles, if desired. Allow to cool completely before removing from the cookie sheet. They will be soft and fudgy, even when cooled and set!
Notes
Inspiration: Chocolate Crinkle Sprinkle Cookies from The Pretty Dish by Jessica Merchant
- Category: Cookies, Chocolate
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