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Place the finely chopped dark or semi-sweet chocolate into a medium heatproof bowl.

In a small saucepan, combine the heavy cream, unsalted butter, and light corn syrup. Heat over medium-low heat, stirring occasionally, until the mixture just comes to a simmer and the butter is fully melted. Do not bring to a rolling boil.

Immediately pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.

After 5 minutes, gently whisk the mixture starting from the center and working your way out until it becomes smooth, glossy, and fully combined into a ganache. Stir in the vanilla extract.

Allow the ganache to cool slightly at room temperature until it thickens to a spreadable consistency, about 5-10 minutes. It should be thick enough to stay on the cookie but still easy to spread.

Using a spoon or small offset spatula, generously spread the chocolate ganache frosting over the top surface of each pre-baked and cooled chocolate cookie.

Immediately scatter the colorful round sprinkles over the wet chocolate frosting before it sets. Place the frosted cookies on a cooling rack to allow the ganache to firm up, about 15-30 minutes.


Place the finely chopped dark or semi-sweet chocolate into a medium heatproof bowl.

In a small saucepan, combine the heavy cream, unsalted butter, and light corn syrup. Heat over medium-low heat, stirring occasionally, until the mixture just comes to a simmer and the butter is fully melted. Do not bring to a rolling boil.

Immediately pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.

After 5 minutes, gently whisk the mixture starting from the center and working your way out until it becomes smooth, glossy, and fully combined into a ganache. Stir in the vanilla extract.

Allow the ganache to cool slightly at room temperature until it thickens to a spreadable consistency, about 5-10 minutes. It should be thick enough to stay on the cookie but still easy to spread.

Using a spoon or small offset spatula, generously spread the chocolate ganache frosting over the top surface of each pre-baked and cooled chocolate cookie.

Immediately scatter the colorful round sprinkles over the wet chocolate frosting before it sets. Place the frosted cookies on a cooling rack to allow the ganache to firm up, about 15-30 minutes.
