Frosted Chocolate Cookies

Frosted Chocolate Cookies are rich, indulgent, and perfect for chocolate lovers. Soft, chocolaty cookies are topped with a smooth, creamy chocolate frosting, making these treats ideal for dessert, gifting, or a special occasion.

Why You’ll Love This Recipe

• Soft, large, and rich chocolate cookies

• No-chill dough, ready to bake immediately

• Topped with a simple, five-ingredient chocolate frosting

• Perfect for chocolate lovers—double chocolate with chunks and frosting

• Can be customized with sprinkles, coarse sugar, or other toppings

• Large, bakery-style cookies that are impressive and delicious

• Great for parties, holidays, or gifting

• Creamy frosting pairs perfectly with the soft cookie base

• Easy to portion with a cookie scoop

• Can be made ahead and stored or frozen

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Cookie Dough

• 4 cups all-purpose flour (520 g)

• ½ cup unsweetened cocoa powder (56 g)

• ½ cup black cocoa powder (56 g)

• 2 tablespoons powdered milk

• 2 tablespoons cornstarch

• 4 teaspoons baking powder

• 1½ cups salted butter (cold, cubed)

• 1¼ cups dark brown sugar (250 g), packed

• 1 cup granulated sugar (200 g)

• 1 teaspoon salt

• 2 large eggs

• ¼ cup heavy cream (60 mL)

• 1 tablespoon vanilla extract

• 4 ounces milk chocolate, chopped

Chocolate Frosting

• ½ cup unsalted butter (113 g), softened

• 2½ cups powdered sugar

• ¼ cup unsweetened cocoa powder (28 g)

• 1 tablespoon vanilla extract

• 4 tablespoons heavy cream (+ up to 2 additional tablespoons if needed)

• Chocolate sprinkles or coarse sugar, optional topping

Directions

Cookies

1. Preheat oven to 375°F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, cocoa powder, black cocoa powder, powdered milk, cornstarch, and baking powder. Set aside.

3. In a stand mixer fitted with a paddle attachment, cream together cold butter, dark brown sugar, granulated sugar, and salt until light and fluffy.

4. Add eggs, heavy cream, and vanilla extract. Mix until incorporated, about 1 minute, scraping down the sides as needed.

5. Gradually add dry ingredients to the wet in three additions, mixing until mostly combined.

6. Stir in chopped milk chocolate. Use a #8 cookie scoop (about 5 ounces) to portion dough. Roll into balls, place four at a time on the baking sheet, and gently press down.

7. Bake for 11–13 minutes, rotating halfway through. Tops should no longer look glossy. Cool completely before frosting.

Frosting
8. In a large bowl, beat butter, powdered sugar, cocoa powder, and vanilla until smooth and pale.
9. Add heavy cream and beat 2 minutes until light and fluffy. Add up to 2 more tablespoons of cream if needed for consistency.
10. Using a #24 scoop (about 2 tablespoons), spread frosting onto each cookie with an offset spatula.
11. Top with chocolate sprinkles or coarse sugar if desired before the frosting sets.

Servings and timing

Servings: 13 cookies
Prep Time: 30 minutes
Cook Time: 13 minutes
Cooling Time: 1 hour
Total Time: 1 hour 43 minutes

Variations

• Peanut Butter Frosting: Substitute 2 tablespoons of butter with peanut butter for a nutty twist.

• Mint Chocolate: Add ½ teaspoon peppermint extract to the frosting.

• Nutty Add-In: Fold chopped nuts like pecans or walnuts into the cookie dough.

• Chocolate Drizzle: Drizzle melted dark chocolate over frosted cookies for extra chocolatey appeal.

• Mini Cookies: Use a smaller cookie scoop and reduce baking time by 2–3 minutes.

• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerate: Keep in the fridge for up to 1 week.

• Freeze: Freeze baked cookies (without frosting) for up to 2 months; frost after thawing.

• Serving Tip: Let frosted cookies come to room temperature for best texture and flavor.

FAQs

Can I make these cookies ahead of time?

Yes, the cookies can be baked and stored; frost when ready to serve.

Can I make them dairy-free?

Substitute butter and cream with plant-based alternatives.

Can I use semi-sweet chocolate instead of milk chocolate?

Yes, semi-sweet or dark chocolate works well.

How do I prevent cookies from spreading too much?

Use cold butter and avoid overmixing the dough.

Can I make smaller cookies?

Yes, use a smaller scoop and reduce baking time slightly.

Can I make the frosting chocolate ganache instead?

Yes, melt chocolate with heavy cream and spread over cooled cookies.

Are these cookies soft or crunchy?

They are soft and thick with a slightly crisp exterior.

Can I add flavor extracts to the frosting?

Yes, vanilla, almond, or peppermint extracts work well.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works; mix until ingredients are fully incorporated.

How long do frosted cookies keep?

Best eaten within 3 days at room temperature; refrigeration extends freshness to 1 week.

Conclusion

Frosted Chocolate Cookies are rich, indulgent, and perfect for chocolate lovers. With thick, soft cookies and creamy chocolate frosting, these treats are ideal for dessert, special occasions, or gifting. The no-chill dough and simple frosting make them both impressive and easy to make at home.