There is something bright and irresistible about biting into Chocolate Frosted Cookies: they’re tender, soft, and crowned with a decadently smooth chocolate topping. Each one is a sweet little celebration, perfect for potlucks, lunchboxes, or simply sharing over coffee with a friend. If you adore that nostalgic combination of pillowy cookie and rich frosting, you absolutely must make a batch of these simple-yet-fabulous treats. Let’s dive in—you’re in for a classic that’s as much fun to make as it is to eat!
Ingredients You’ll Need
The ingredients for Chocolate Frosted Cookies are pantry staples, but each plays a starring role in their flavor, softness, and that signature glossy finish. Don’t skimp or swap—these elements come together for cookie magic!
- All-purpose flour: Gives your cookies just enough structure for a soft, cake-like bite.
- Baking soda: Ensures gentle lift and helps the cookies puff a bit as they bake.
- Salt: Balances the sweetness and brings out deeper chocolate flavor.
- Unsalted butter (room temperature): Adds richness and keeps the texture soft and luxurious.
- Granulated sugar: Provides sweetness and a subtle crunch around the edges.
- Large eggs: Bind everything together and lend a little extra tenderness to the dough.
- Vanilla extract: Rounds out all the flavors with a warm, aromatic note.
- Sour cream: Secret ingredient for moisture with just a touch of tang—don’t skip it!
- Unsweetened cocoa powder: Key to that deep, chocolate-forward flavor in the frosting.
- Milk: Loosens the frosting to a perfectly spreadable consistency.
- Powdered sugar: Makes the frosting smooth, creamy, and glossy—no lumps!
- Unsalted butter (melted, for frosting): Delivers that velvety richness in every frosted bite.
- Vanilla extract (for frosting): Another subtle layer of aroma in the chocolate topping.
How to Make Chocolate Frosted Cookies
Step 1: Prep Your Oven and Sheet Pans
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps guarantee perfectly golden bottoms and makes clean-up a breeze, so don’t skip it. Get all your ingredients ready before you start mixing—it’ll make everything flow effortlessly!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This simple step is key for even distribution, making sure every cookie rises evenly and has that soft, pillowy bite.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer (or stand mixer) to cream the room-temperature butter with the granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This creates those delightful air pockets that keep the Chocolate Frosted Cookies tender and irresistible.
Step 4: Add Eggs, Vanilla, and Sour Cream
Beat in the eggs one at a time—this helps everything stay beautifully emulsified and smooth. Stir in the vanilla extract for that classic home-baked aroma, then gently blend in the sour cream. You’ll love how creamy the batter gets at this stage!
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture on low speed, mixing just until the last streaks of flour disappear. Over-mixing can make cookies tough, so stop as soon as the dough comes together. The finished dough should feel plush and easy to scoop.
Step 6: Scoop and Bake
Drop tablespoonfuls of cookie dough onto your prepared baking sheets, spacing them about 2 inches apart—these cookies will puff up as they bake. Bake in the center of the oven for 8-10 minutes, just until the edges are set but the centers are still soft. Let cool on the pan for 5 minutes, then move to a wire rack to cool completely.
Step 7: Make the Chocolate Frosting
While the cookies cool, whisk together the unsweetened cocoa powder, milk, powdered sugar, melted butter, and vanilla extract in a bowl until you have a luscious, spreadable frosting. Adjust the milk as needed for your favorite consistency—slatherable, but not runny.
Step 8: Frost and Finish
Once the cookies are completely cool, generously frost each one with chocolate frosting. For a festive touch, sprinkle the tops with colored sprinkles or chocolate curls before the frosting sets. This is when they truly transform into Chocolate Frosted Cookies—tempting, glossy, and ready to impress!
How to Serve Chocolate Frosted Cookies
Garnishes
Dress up your cookies with a handful of rainbow sprinkles, a dusting of extra cocoa powder, or even a pinch of flaky sea salt for contrast. For something showy, try mini chocolate chips, shaved chocolate, or a drizzle of white chocolate for an extra layer of drama. Just remember: garnish while the frosting is still soft so they stick beautifully!
Side Dishes
These cookies are perfectly happy alongside a cold glass of milk or hot coffee, but they also work well as part of a dessert spread. Pair them with a scoop of vanilla ice cream or fresh berries for an indulgent treat, or serve with other classic cookies for an old-fashioned cookie platter at your next gathering.
Creative Ways to Present
Turn Chocolate Frosted Cookies into a gift by stacking a few in a clear bag tied with ribbon, or arrange them in a vintage cookie tin lined with parchment. For parties, display them on a tiered stand for height and color—it always creates bakery-style appeal. Don’t hesitate to get playful, layering them between parchment for easy grab-and-go party favors!
Make Ahead and Storage
Storing Leftovers
Chocolate Frosted Cookies keep best in an airtight container at room temperature. Layer wax or parchment paper between each layer to prevent sticking and maintain that lovely finish. They’ll taste fresh and soft for up to 5 days—if you can make them last that long!
Freezing
Want to get a head start? Freeze the baked, unfrosted cookies in a well-sealed bag for up to 2 months. When ready to enjoy, thaw at room temperature and frost fresh. If you must freeze already-frosted cookies, lay them in a single layer and separate with wax paper, but keep in mind the frosting may lose some sheen after thawing.
Reheating
If your cookies feel a little firm after a day or two, a quick 5 seconds in the microwave will revive the softness and intensify the chocolate aroma. Be careful not to overdo it—the frosting should get just slightly glossy and not melt away. Enjoy warm or at room temperature!
FAQs
Can I use Greek yogurt instead of sour cream?
Yes, plain full-fat Greek yogurt makes a great substitute for sour cream and will keep your cookies soft and moist. The slight tang is nearly identical, so your Chocolate Frosted Cookies will be just as delicious!
How do I know when the cookies are done baking?
Check the edges—they should look set and lightly golden, while the centers remain soft. If you touch the center gently and it springs back slightly, your cookies are ready. Overbaking can dry them out, so keep a close eye during the last minute.
Can I double this recipe?
Absolutely! This recipe easily doubles so you can bake a big batch for parties or gifting. Use two oven racks and rotate the trays halfway through baking for even results, and remember to spread the cookies out since they puff as they bake.
Can I make the dough in advance and refrigerate it?
Yes, you can prepare the cookie dough, cover tightly, and refrigerate for up to 24 hours before scooping and baking. This actually helps deepen the flavors and makes the dough a little easier to handle, too.
What’s the best way to frost the cookies?
Use a small offset spatula or the back of a spoon to spread frosting over each cooled cookie. Start in the middle and swirl outward for a beautiful bakery finish. Frosting while the cookies are completely cool prevents it from melting or sliding off.
Final Thoughts
If you’re in need of a surefire crowd-pleaser, look no further than Chocolate Frosted Cookies! Each bite is packed with chocolatey goodness and the kind of homemade comfort only truly great cookies can bring. Grab your apron, invite a friend, and get ready to fall in love with this treat—I can’t wait to hear how much you enjoy them.
Print
Chocolate Frosted Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Frosted Cookies that are perfect for any sweet craving. Soft cookies topped with a rich chocolate frosting, these treats are a delightful combination of flavors.
Ingredients
Cookies:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup unsweetened cocoa powder
Frosting:
- 2 tablespoons milk
- 1 1/2 cups powdered sugar
- 3 tablespoons unsalted butter (melted)
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Add wet ingredients: Mix in sour cream until smooth. Gradually add dry ingredients and mix until just combined.
- Bake: Drop tablespoonfuls of dough onto prepared baking sheets. Bake for 8-10 minutes until edges are set.
- Cool and frost: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. For the frosting, whisk together cocoa powder, milk, powdered sugar, melted butter, and vanilla extract until smooth. Frost each cookie and let set.
Notes
- Add sprinkles or chocolate shavings for decoration.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
