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These easy Chocolate Frosted Cookies combine soft chocolate cookies with a rich, chocolate buttercream frosting. The double chocolate cookie base is filled with melty chocolate chips and a smooth cocoa frosting on top. These Frosted Chocolate Cookies are a chocolate lover’s dream.
While searching through Modern Honey for new Christmas cookie ideas and what is missing from my cookie collection, I was shocked to discover that I don’t have a chocolate cookie with chocolate frosting recipe for you yet. How could that be? This is one of my all-time favorite cookies! I am a true chocolate lover so the combination of a soft, chewy chocolate cookie with rich chocolate frosting is a dream.
I love this time of year when families gather together in the kitchen to bake together or to bake to deliver to friends, co-workers, neighbors, and family. As you could probably gather, I love spending time in the kitchen creating recipes to share with family and friends, and there is no better time of year to do it than the holidays.
These Chocolate Frosted Cookies are the first Christmas cookie recipe that I am sharing this year but I have plenty more to come. Check back often, as I will be so busy sharing all of my favorite holiday cookies.
For an even more festive treat, try my Peppermint Frosted Chocolate Cookies. Instead of a chocolate frosting, we use a delicious peppermint frosting that’s perfect for the Christmas cookie boxes.
Ingredients:
This decadent double chocolate cookie has soft, chewy centers and is topped with rich, creamy chocolate frosting.
Chocolate Cookies:
- Butter: You can use salted or unsalted butter. If you use salted butter, reduce the salt by 1/4 teaspoon.
- Sugar: Use granulated sugar.
- Eggs: Use large eggs in this recipe.
- Vanilla: My favorite pure vanilla extract is made by Nielsen-Massey or true authentic Mexican vanilla.
- Cocoa powder: I like to use Callebaut premium Dutch-processed (alkalized) cocoa. I grab it in bulk at the Winco Bins to get it cheaper!
- Flour: Use all-purpose flour.
- Chocolate chips: I like to use semi-sweet chocolate for the perfect balance. You can use milk or dark, if you prefer.
- Baking Soda, Baking Powder and Salt
Chocolate Buttercream Frosting:
- Butter: Use salted butter. If using unsalted butter, add a pinch of salt to the frosting.
- Cocoa powder: Adds chocolate flavor. Use high-quality cocoa!
- Powdered sugar: Sweetens and thickens the frosting.
- Corn syrup: Gives that luxurious shine and a silky texture. This may be omitted.
- Cream or milk: Adjusts consistency for easy spreading.
How to make the Best Frosted Chocolate Cookies:
- Preheat oven to 350 degrees. In a large mixing bowl, cream together butter, sugar, and brown sugar for 4 minutes, until light and fluffy. Scrape the sides of the bowl.
- Add eggs and vanilla and mix for 1 minute longer.
- Add cocoa powder, flour, baking soda, salt, and mix just until combined. Fold in chocolate chips.
- Scoop the dough onto parchment paper-lined, light-colored baking sheets, spaced at least two-inches apart. If you want flatter cookies, lightly press down on the cookie dough.
- Bake for 8-10 minutes. Do NOT overbake the cookies, as they will continue to bake once they are removed from the oven. Set aside to cool.
Chocolate Frosting:
- In a bowl, mix butter for 1-2 minutes or until completely softened. Add cocoa powder, powdered sugar, corn syrup, and cream or milk, and mix until completely smooth and creamy. Add more heavy cream or milk as needed.
- Spread on cooled chocolate cookies. Sprinkle with chocolate sprinkles, if so desired.
Tips To Make the Best Chocolate Cookies:
DO NOT OVER BAKE! Remove cookies when edges are set but centers are slightly soft. The cookies will firm up as they chill on the baking sheet.
Cool cookies completely before frosting to prevent melting.
Use high-quality cocoa powder for a rich chocolate flavor.
For extra decoration, sprinkle with chocolate sprinkles, mini chocolate chips, or festive chocolate orange slices.
Frequently Asked Questions:
- Can I make these cookies ahead of time?
Yes! Bake cookies and store unfrosted in an airtight container for up to 2 days or 3 months in the freezer, then frost before serving. - Can I freeze these cookies?
Yes! Freeze baked unfrosted cookies in a single layer, then thaw and frost when ready. Frosting can also be frozen separately. Also, I have frozen these cookies with frosting on them, just make sure to not allow the foil to touch the frosting. - Can I pipe the frosting?
Yes! The frosting can be thinned slightly with milk or cream.
More Chocolate Cookies:
Looking for even more holiday cookie ideas? Check out my full roundup of 80+ Christmas Cookie Recipes for tons of creative, festive cookies for your cookie boxes! You may also love my Lunch Lady Brownies.
Favorite Baking Tools:
The proper baking tools make baking gourmet cookies at home SO much easier…
- Large Cookie Scoop
- KitchenAid Standing Mixer
- Best Baking Sheets
- Cookie Parchment Baking Sheets
- Cooling Rack
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Chocolate Frosted Cookies
Ingredients
- 1 cup Butter (softened)
- 1 cup Sugar
- 3/4 cup Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1/2 cup Unsweetened Cocoa Powder
- 2 1/3 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Semi-Sweet Chocolate Chips
Chocolate Frosting:
- 12 Tablespoons Salted Butter (3/4 cup or 1 1/2 sticks, softened)
- 1/2 cup Unsweetened Cocoa Powder
- 3 cups Powdered Sugar
- 2 Tablespoons Light Corn Syrup
- 3 to 4 Tablespoons Heavy Cream or Milk
- Chocolate Sprinkles or any sprinkles
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, cream together butter, sugar, and brown sugar for 4 minutes, until light and fluffy. Scrape the sides of the bowl.
- Add eggs and vanilla and mix for 1 minute longer.
- Add cocoa powder, flour, baking soda, salt and mix just until combined. Fold in chocolate chips.
- Scoop the dough onto parchment paper lined, light-colored baking sheets, spaced at least two-inches apart. If you want flatter cookies, lightly press down on the cookie dough.
- Bake for 8-10 minutes. Do NOT overbake the cookies as they will continue to bake once they are removed from the oven. Set aside to cool.
Chocolate Frosting:
- In a bowl, mix butter for 1-2 minutes or until completely softened. Add cocoa powder, powdered sugar, corn syrup, and cream or milk, and mix until completely smooth and creamy. Add more heavy cream or milk as needed.
- Spread on cooled chocolate cookies. Sprinkle with chocolate sprinkles, if so desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
