Choc Topped Chocolate Cookies with Sprinkles

Posted on August 30, 2017 by Lisa Moulden | 0 Comments

Choc topped sprinkle cookies

Chocolate Cookies Recipe


125g unsalted butter, softened

½ cup (110g) caster sugar

1 egg

2 teaspoons vanilla extract

1 ½ cups (225g) plain flour, sifted

¼ cup (25g) cocoa, sifted


250g dark chocolate

Sprinkles of your choosing


Place the butter and sugar in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy.  Add the egg and vanilla and beat for a further 2-3 minutes or until well combined.  Add the flour and cocoa and beat until the mixture just comes together to form a smooth dough.  Roll the dough out between two sheets of baking paper to 4 or 5mm thick and refrigerate for at least 30 minutes or until firm.

Preheat the oven to 160°C.  Cut out shapes using cookie cutters of your choosing, re-rolling the dough as necessary.  Place on large lightly greased baking trays lined with non stick baking paper and bake for 8 - 12 minutes until just cooked.  Allow to cool slightly before transferring to wire racks to cool completely.  Melt chocolate and spread or pipe on to biscuits and then sprinkle on the sprinkles.  Allow chocolate to set and enjoy.

Cutting out chocolate cookie doughChocolate cookie cut outs ready to be bakedHeart with chocolate and sprinkles

Choc topped sprinkle cookies



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