Chocolate Shortbread Cookies with Sprinkles Recipe
Introduction
These Chocolate Shortbread Cookies are rich, buttery, and perfectly chocolatey with a festive twist of colorful sprinkles. They offer a delightful crunch and a tender crumb, making them an irresistible treat for any occasion.
Ingredients
- ½ cup dark chocolate chips
- 2 ¼ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- 8 ounces unsalted butter (2 sticks), softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups red, white, and pink nonpareil sprinkles (about two 5-ounce bottles)
- Jumbo heart sprinkles (optional)
Instructions
- Step 1: Place the dark chocolate chips in a small bowl and microwave for 30 seconds. Stir, then continue melting in 15-second intervals until smooth. If using a chocolate bar, chop it into small pieces similar in size to chocolate chips.
- Step 2: Whisk together the all-purpose flour, cocoa powder, and salt in a small bowl. Set aside.
- Step 3: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, and brown sugar. Mix on medium speed until the mixture is creamy.
- Step 4: Add the egg and vanilla extract to the mixer. Mix again, then scrape down the sides of the bowl to combine evenly.
- Step 5: Pour in the melted chocolate and mix on medium speed until fully incorporated.
- Step 6: Gradually add the flour mixture in ½ cup increments, mixing on medium speed between additions. Mix just until the dough comes together.
- Step 7: Divide the dough in half. Shape each half into a 6-inch by 2-inch log on a piece of plastic wrap or parchment paper. The dough will be slightly sticky—roll it back and forth with your hands to smooth and shape the logs.
- Step 8: Pour the nonpareil sprinkles into a casserole dish or a pan with sides large enough to fit the dough logs.
- Step 9: Roll each dough log in the sprinkles, pressing gently so the sprinkles stick completely to the surface. Use the warmth of your hands to help the sprinkles adhere.
- Step 10: Wrap each sprinkle-covered dough log tightly in parchment or plastic wrap and chill in the refrigerator for one hour.
- Step 11: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
- Step 12: Remove the chilled dough from the refrigerator and unwrap. Using a sharp knife, slice each log into ¼-inch thick cookies and arrange them on the prepared baking sheets.
- Step 13: (Optional) Place one jumbo heart sprinkle in the center of each cookie for a festive touch before baking.
- Step 14: Bake the cookies for 12–13 minutes until set. Remove from the oven and transfer to a cooling rack to cool completely.
Tips & Variations
- Use high-quality dark chocolate for a richer flavor.
- If you prefer a less sweet cookie, reduce the brown sugar slightly.
- Swap the nonpareil sprinkles with colored sugar crystals or chopped nuts for different textures.
- Make heart-shaped versions by pressing the dough into a flat sheet before cutting shapes.
Storage
Store these chocolate shortbread cookies in an airtight container at room temperature for up to two weeks. For longer storage, freeze the baked cookies in a sealed container for up to three months. Reheat gently in a low oven if you prefer them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute the dark chocolate chips with milk chocolate?
Yes, milk chocolate chips can be used instead, but it will result in a sweeter and creamier cookie flavor.
Can I make the dough ahead of time?
Absolutely. You can prepare and chill the dough logs for up to 24 hours before baking. Just keep them wrapped tightly in the refrigerator until ready to bake.
PrintChocolate Shortbread Cookies with Sprinkles Recipe
These Chocolate Shortbread Cookies feature a rich cocoa-infused buttery dough studded with melted dark chocolate and rolled in festive red, white, and pink nonpareil sprinkles for a delightful texture and color. Perfectly crisp on the edges and tender inside, these cookies are a sweet treat for Valentine’s Day or any special occasion.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 32 minutes
- Yield: 32 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chocolate Mixture
- ½ cup dark chocolate chips
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
Creaming Mixture
- 8 ounces unsalted butter (2 sticks), softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Decoration
- 1 ½ cups red, white and pink nonpareil sprinkles (approximately 2 – five-ounce bottles)
- Jumbo heart sprinkles (optional)
Instructions
- Melt Chocolate: Place the dark chocolate chips in a small bowl and microwave for 30 seconds, then stir. Continue melting in 15-second intervals until smooth and fully melted. If using a chocolate bar, chop into small pieces before melting.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly mixed. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add softened butter, granulated sugar, and brown sugar. Mix on medium speed until creamy and well combined.
- Add Egg and Vanilla: Mix in the egg and pure vanilla extract, scraping down the sides of the bowl to incorporate everything evenly.
- Incorporate Melted Chocolate: Add the melted dark chocolate to the mixture and blend on medium speed until fully incorporated and smooth.
- Add Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients in ½ cup increments. Mix on medium speed just until the flour is incorporated and the dough forms a cohesive mass. Avoid overmixing.
- Form Dough Logs: Divide the dough in half and shape each portion into a 6-inch by 2-inch log. Place each log onto plastic wrap or parchment paper. Roll the dough gently between your hands to smooth the shape; the dough will be slightly sticky from the warmth of your hands.
- Prepare Sprinkles: Pour the red, white, and pink nonpareil sprinkles into a pan or casserole dish that has sides large enough to accommodate the dough logs.
- Coat Dough Logs: Roll each dough log in the sprinkles, ensuring they stick all over the surface. The dough’s stickiness from hand warmth helps the sprinkles adhere well.
- Chill Dough Logs: Wrap the sprinkle-coated dough logs snugly in parchment or plastic wrap and refrigerate for one hour to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or Silpat mats to prevent sticking.
- Slice Cookies: Remove the chilled dough from wrapping and place on a cutting board. Using a sharp knife, slice each log into ¼-inch thick rounds.
- Add Optional Decorations: If desired, press a jumbo candy heart sprinkle into the center of each cookie slice for a festive touch.
- Bake Cookies: Arrange the cookie slices on the prepared baking sheets, spacing them slightly apart. Bake for 12 to 13 minutes until cookies are set and edges are slightly crisp.
- Cool and Store: Remove the cookies from the oven and transfer to a cooling rack to cool completely. Store in an airtight container for up to two weeks.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugars.
- Do not overmix dough once dry ingredients are added to avoid tough cookies.
- Using the microwave to melt chocolate requires stirring every 15 seconds to prevent burning.
- Chilling dough is essential for easier slicing and helps cookies maintain their shape.
- Jumbo heart sprinkles are optional and can be added for an extra decorative effect, especially for themed occasions like Valentine’s Day.
- Store cookies in an airtight container to retain freshness and crispness.
Keywords: chocolate shortbread cookies, cocoa cookies, sprinkles cookies, Valentine’s Day cookies, chocolate butter cookies
