Milk and a pile of chocolate confetti cookies

Chocolate Confetti Cookies

Quick and easy. These chocolate confetti cookies come together in 30 minutes or less and taste like a brownie that is all wrapped up in sprinkles!
Course Dessert
Keyword chocolate cookies, easy chocolate cookies, fast chocolate cookies
Servings 36 cookies
Author Tasia ~ TwoSugarBugs


  • 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.


Cookies will stay fresh covered at room temperature for up to 1 week. They also freeze well for up to 3 months.
Recipe adapted from Smitten Kitchen's Confetti Cookies