Frosted Chocolate Chip Cookies are picturesque sweet treats that are deliciously rainbow speckled from sprinkles! The cake-like consistency of these cookies makes them the best base for the chocolate frosting.
Chocolate Frosted Cookies
Chocolate Chip Cookies typically aren’t frosted since they’re so tasty all on their own. However, this recipe really elevates your typical cookie by giving it a more cakey consistency. When topped with the frosting, these cookies combine the joys of chocolate chip cookies with frosted cake!
When it comes to cookies, homemade will always beat out store-bought… Especially when they’re this perfect!
These frosted chocolate chip cookies have the most delicious sweet flavor and chewy, cakey texture. When they’re topped with chocolate frosting (and plenty of sprinkles), they really become the main attraction.
These are the perfect treat to serve at birthday parties or any time the kids want a fun dessert.
Why You’ll Love this Easy Chocolate Chip Cookie Recipe:
- Crowd Pleaser: Everyone loves a good chocolate chip cookie and everyone loves frosting. Combine the two to make the ultimate crowd pleaser!
- Easy: Yes, this cookie dough is made from scratch, but that doesn’t mean it’s a hassle. You’ll love how easy this homemade recipe is.
- Chocolatey: Between the chocolate chips and chocolate frosting, every chocolate lover will be satisfied!
Cakey chocolate chip cookies are topped with a rich chocolate frosting and finished off with colorful sprinkles. They’re the most fun, tasty, and cute dessert. Let the kids frost their own and they’ll love them even more!
How to Make Frosted Chocolate Chip Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk together the dry ingredients, except for the sugar.
- Combine the sugar and butter.
- Add the eggs to the butter mixture, then the vanilla and lemon.
- Combine the wet and dry ingredients.
- Fold in the chocolate chips and sprinkles.
- Refrigerate the dough.
- Create equal-sized cookie dough balls.
- Bake the cookies at 350°F for 12-14 minutes.
- Let the cookies cool.
- Frost the cookies, add some sprinkles, and enjoy!
Ingredient Notes
- All-Purpose Flour: Gives structure to the cookies. I like to use unbleached flour.
- Baking Soda: The main leavener for these cookies that gives them a light and fluffy texture.
- Salt: Adds saltiness and enhances the vanilla, cinnamon, and nutmeg flavors. I used Morton brand iodized table salt.
- Cornstarch: Crucial to helping the cookies both lift as well as not spread in the oven.
- Cinnamon: Adds a warm cinnamon flavor.
- Nutmeg: Adds a warm, spiced flavor.
- Butter: Adds moisture. I used unsalted butter but you can substitute with salted butter. Whichever you use, just make sure it’s room temperature.
- Sugar: Adds sweetness. Use a mix of granulated white sugar and brown sugar for the classic chocolate chip cookie taste. I used light brown sugar, but you could also use dark.
- Eggs: Provides structure and binds the dough.
- Lemon Juice: Brightens the cookies and makes them chewier (I promise you won’t taste it!). If you’re out of lemon juice, substitute with half the amount (½ teaspoon) of distilled white vinegar.
- Vanilla Extract: Adds a warm, classic vanilla flavor. I prefer pure vanilla extract, but substituting imitation vanilla will work well if you’re looking for that classic cookie taste.
- Chocolate Chips: I’ve used both semisweet and milk chocolate chips in this recipe, and both are delicious. Feel free to switch this up with your favorite type of chocolate chip!
- Sprinkles: Use your favorite rainbow sprinkles! I created a custom mix of white and rainbow nonpareils and confetti sprinkles.
- Frosting: I used Duncan Hines milk chocolate frosting, but feel free to use your favorite chocolate flavor! If you want to use homemade frosting, try my chocolate buttercream recipe or my chocolate cream cheese frosting recipe!
Frosted chocolate chip cookies are just what they sound like: chewy, delicious chocolate chip cookies topped with irresistible chocolate frosting!
Frosting chocolate chip cookies isn’t everyone’s first thought, but oh boy, is it delicious! It’s particularly good for these cookies because the recipe is adapted from a cookie cake recipe intended to be decorated with frosting. The flavor profile was built for it!
Yes! To help keep these cookies from spreading out in the oven, I recommend chilling the dough for at least an hour before baking.
You sure can! I frosted mine with milk chocolate frosting, but you could use dark chocolate, vanilla, cream cheese, or even strawberry frosting!
Nope! Frosted chocolate chip cookies are not for everyone, but these cookies are amazing all by themselves! Serve them with as much or as little frosting as you’d like.
Yes! Using store-bought frosting is a great time-saver, but if you have a little extra time on your hands, a homemade frosting would be SO good! Try my homemade chocolate buttercream frosting, chocolate cream cheese frosting, or even chocolate whipped cream frosting!
You can use homemade or store-bought chocolate frosting for these cookies. They’ll be tasty either way! Oh, and the sprinkles are optional, of course… But why would you ever skip the sprinkles?!
Sinking your teeth into a cake chocolate chip cookie topped with chocolate frosting is a delightful experience. Between the sweet chocolate frosting and the dreamy consistency of the cookie itself, it makes for a pretty perfect bite every time.
Storage Instructions
Store leftover frosted chocolate chip cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Freezing Instructions
I recommend freezing these chocolate chip cookies unfrosted for the best results. Place the cookies in an airtight container or Ziplock bag and store them in the freezer for up to 1 month. Allow the cookies to thaw in the refrigerator or at room temperature before frosting and enjoying.
Cookie Substitutions
- Salt: If you use kosher salt instead of table salt, use double (1½ teaspoons instead of ¾).
- Spices: You can omit the cinnamon and nutmeg for a less spiced cookie.
- Sugar: You can use dark brown sugar instead of light brown sugar for a deeper flavor.
- Lemon Juice: If you’re out of lemon juice, substitute with half the amount (½ teaspoon) of distilled white vinegar.
- Vanilla: I like to use pure vanilla extract, but you can also use imitation vanilla in this recipe.
- Chocolate Chips: Use your favorite type of chocolate chips!
- Sprinkles: Use your favorite mix of sprinkles or other toppings, like cookie crumbs or chopped nuts!
- Frosting: You can use any flavor of frosting you like, or you can use homemade frosting.
Tips for Perfect Cookies
- Use a cookie scoop to get a consistent cookie size and shape.
- Bake one baking sheet of cookies at a time in the center rack of the oven for the best results.
- If you want to make smaller cookies, adjust the baking time to about 10 minutes. I recommend reducing the cookie size to 2 inch wide by ½-inch thick pucks of cookie dough going into the oven if you want to make smaller cookies.
- Let cookies cool before frosting them. Otherwise, the frosting will melt and slide off the hot cookies.
Whether you use rainbow sprinkles or a specific color of your choice, you’re going to love the joy these Frosted Chocolate Chip Cookies bring you! They’re the ultimate dessert for the chocolate lover in your life.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Frosted Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour 240 grams
- ¾ teaspoon baking soda 5 grams
- ¾ teaspoon iodized table salt 5 grams
- 2 teaspoons cornstarch 5 grams
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
- ½ cup granulated sugar 100 grams
- ½ cup brown sugar 107 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon lemon juice 5 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup semisweet chocolate chips 170 grams
- ¼ cup sprinkles 48 grams, plus more for topping
- 16 ounces pre-made chocolate frosting 454 grams, for topping (1 can), such as Duncan Hines
Equipment
- Kitchen Scale (optional)
Instructions
- In a large bowl, whisk the flour, baking soda, salt, cornstarch, cinnamon, and nutmeg together to combine. Set aside.2 cups all-purpose flour, ¾ teaspoon baking soda, ¾ teaspoon iodized table salt, 2 teaspoons cornstarch, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Using a hand mixer, beat the butter and sugar together on medium speed until fluffy, about 1 ½-2 minutes.6 tablespoons unsalted butter, ½ cup brown sugar, ½ cup granulated sugar
- Add the eggs, one at a time, and mix on a low speed to incorporate.2 large eggs
- Add the lemon juice and vanilla extract. Mix on low speed.1 teaspoon lemon juice, 1 teaspoon pure vanilla extract
- Add the dry ingredients to the wet using the lowest setting on your mixer to combine until the dough is just combined. Use your hands or a wooden spoon to fold in the chocolate chips and sprinkles.1 cup semisweet chocolate chips, ¼ cup sprinkles
- Mold the dough into a ball and wrap in plastic wrap. Chill in the refrigerator for 1 hour.
- While the dough chills, preheat oven to 350°F. Line a baking sheet with parchment paper.
- Use a 3-tablespoon-sized scoop to create equal-sized balls of dough. Flatten into small pucks, about 2½ inches wide and ½-inch thick. Place on a baking sheet about 2 inches apart.
- Bake for 12-14 minutes, until the bottoms of the cookies begin to turn golden. Let sit on the baking sheet for an additional 5 minutes, then transfer to cool on a wire rack.
- Top with frosting and more sprinkles as desired.16 ounces pre-made chocolate frosting
Notes
- If you use kosher salt instead of table salt, use double (1½ teaspoons instead of ¾).
- You can omit the cinnamon and nutmeg for a less spiced cookie.
- You can use dark brown sugar instead of light brown sugar for a deeper flavor.
- If you’re out of lemon juice, substitute with half the amount (½ teaspoon) of distilled white vinegar.
- I like to use pure vanilla extract, but you can also use imitation vanilla in this recipe.
- Use your favorite type of chocolate chips in these cookies!
- Use your favorite mix of sprinkles or other toppings, like cookie crumbs or chopped nuts!
- You can use any flavor of frosting you like, or you can use homemade frosting.
- Use a cookie scoop to get a consistent cookie size and shape.
- Bake one baking sheet of cookies at a time in the center rack of the oven for the best results.
- If you want to make smaller cookies, adjust the baking time to about 10 minutes. I recommend reducing the cookie size to 2 inch wide by ½-inch thick pucks of cookie dough going into the oven if you want to make smaller cookies.
- Let cookies cool before frosting them. Otherwise, the frosting will melt and slide off the hot cookies.
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