Chocolate Shortbread Cookies with Sprinkles Recipe

Introduction

These Chocolate Shortbread Cookies combine rich cocoa and melted dark chocolate for a deeply satisfying treat. Coated in festive red, white, and pink sprinkles, they’re perfect for celebrations or anytime you want a sweet, buttery bite.

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

1. Step 1: Place the chocolate chips in a small bowl and microwave for 30 seconds, then stir. Continue melting with 15-second intervals until fully melted. If using a chocolate bar, chop into small pieces the size of chocolate chips.
2. Step 2: In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
3. Step 3: In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and both sugars. Mix on medium speed until creamy.
4. Step 4: Mix in the egg and vanilla extract, then scrape down the sides of the bowl.
5. Step 5: Add the melted chocolate and mix on medium speed until incorporated.
6. Step 6: Add the dry ingredients in ½ cup increments, mixing just until combined and the dough forms.
7. Step 7: Divide dough in half and shape each half into a 6″ x 2″ log on plastic wrap or parchment. Roll back and forth to smooth and shape the logs; dough will be slightly sticky.
8. Step 8: Pour sprinkles into a dish with sides large enough to fit the dough logs.
9. Step 9: Roll each dough log in the sprinkles until completely coated, using the warmth of your hands to help them stick.
10. Step 10: Wrap each sprinkle-covered log tightly in parchment or plastic wrap and chill for one hour.
11. Step 11: Preheat the oven to 350°F and line two baking sheets with parchment paper or Silpat mats.
12. Step 12: Remove chilled dough from wrapping and slice each log into ¼” thick slices. Arrange on prepared baking sheets.
13. Step 13: If desired, press one jumbo heart sprinkle into the center of each cookie before baking.
14. Step 14: Bake for 12-13 minutes, then transfer cookies to a cooling rack.

Tips & Variations

• For extra flavor, try adding a teaspoon of instant espresso powder to the dry ingredients to enhance the chocolate.
• Substitute bittersweet chocolate for dark chocolate chips if you prefer a sweeter cookie.
• Use festive sprinkles of any color to match different holidays or occasions.
• If dough feels too sticky, chill it for a few minutes before shaping into logs.

Storage

Store these cookies in an airtight container at room temperature for up to two weeks. To keep them fresh longer, you can freeze the baked cookies for up to three months and thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, but milk chocolate is sweeter and less intense, so it will change the overall flavor and sweetness of the cookies.

Do I need to chill the dough before baking?

Yes, chilling helps the dough firm up and prevents spreading, giving you thick, perfectly shaped cookies.