This quick and easy chocolate confetti cookie recipe comes together in 30 minutes or less. It’s a chocolate cookie that almost tastes like a brownie all wrapped up in sprinkles!
This recipe for chocolate confetti cookies checks all the boxes.
Delicious, check and double check!
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I got my inspiration for these chocolate confetti cookies from Deb at Smitten Kitchen. To be honest, I have been “smitten” with Deb’s recipes and blog for a long time. Her confetti cookies rank right up there in my top five for favorite cookies.
A few months ago it dawned on me that my blog was a bit lacking on the chocolate recipes. It also dawned on me that all my cookie recipes require some chill time. So I decided to change that.
HOW TO MAKE CHOCOLATE CONFETTI COOKIES
A food processor is your best friend for these cookies. You will use cold butter and cold cream cheese and the food processor blends these ingredients with ease. We’ve had our Cuisinart for 20+ years and it still performs like a champion!
Start by combining the flour, cocoa powder, baking soda, baking powder and salt in the bowl of a food processor and pulse to combine.
Then add the cold butter, cream cheese and granulated sugar and pulse until the mixture becomes sandy in texture.
Next add the eggs and vanilla and blend until the dough comes together.
Then roll the dough into 1 1/2 inch balls and roll in sprinkles. I use a cookie scoop, like this one, to get the dough into uniform sized balls. Place the dough ball onto a prepared baking sheet, spacing 1-2 inches apart and flatten the cookie dough to 1/4 – 1/2 inch tall. I typically use a silicone baking mat with cookies, but also have great results with parchment paper.
Finally, bake the cookies for 9-10 minutes. They will look slightly under baked. Allow the cookies to rest on the pan for 2 minutes and then move to a wire rack to cool completely.
It’s as easy as that.
30 minutes or less and you’ll be biting into a soft, chocolatey, sprinkle-filled cookie and wondering where these chocolate confetti cookies have been all your life.
The third time I made this recipe, Big E was sampling a freshly baked cookie and I asked her if this cookie was worth sharing. She completely stopped what she was doing, turned and looked me directly in the eye and stated, “these cookies are DEFINITELY share-worthy”!! I think you’ll agree.😊
HAVE YOU TRIED THESE OTHER CHOCOLATE RECIPES?
Chocolate Confetti Cookies
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 cup unsalted butter cubed
- ¼ cup (2 ounces) cream cheese cubed
- 1 ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups sprinkles
- Preheat oven to 375°. Prepare baking pans with silicone baking mats or parchment paper. Set aside.
- Place flour, cocoa powder, baking soda, baking powder and salt in the bowl of your food processor. Pulse a few times to blend.
- Add the cold butter cubes and cold cream cheese as well as the sugar to the flour mixture. Pulse until the mixture becomes sandy in texture.
- Add the eggs and vanilla and blend until the dough comes together.
- Roll dough into 1 ½ tablespoon balls and then roll into sprinkles.
- Place cookies on prepared baking pans, spacing 1-2 inches apart. Use the bottom of a glass to flatten the cookies to between ¼ and ½ inch tall.
- Bake for 9-10 minutes until they look slightly under baked.
- Allow to rest for 2 minutes on the baking pan. Then transfer to a wire rack to cool completely.
DID YOU MAKE THIS RECIPE?
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