Chocolate Frosted Cookies with Sprinkles
Chocolate Frosted Cookies with Sprinkles
Ingredients
For the Cookies
- 4 chocolate cookies, pre-baked and cooled
For the Chocolate Ganache Frosting
- 6 ounces dark or semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter, cold, cut into small pieces
- 1 teaspoon light corn syrup
- 1/2 teaspoon vanilla extract
For Decoration
- 2 tablespoons colorful round sprinkles
Instructions
- 1
Place the finely chopped dark or semi-sweet chocolate into a medium heatproof bowl.
⏱️ 2 min
- 2
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.
⏱️ 3 min
- 3
Immediately pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
⏱️ 5 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 5 min
- 7
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Frosted Cookies with Sprinkles
Ingredients
For the Cookies
- 4 chocolate cookies, pre-baked and cooled
For the Chocolate Ganache Frosting
- 6 ounces dark or semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter, cold, cut into small pieces
- 1 teaspoon light corn syrup
- 1/2 teaspoon vanilla extract
For Decoration
- 2 tablespoons colorful round sprinkles
Instructions
- 1
Place the finely chopped dark or semi-sweet chocolate into a medium heatproof bowl.
⏱️ 2 min - 2
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.
⏱️ 3 min - 3
Immediately pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
⏱️ 5 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 5 min - 7
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.
⏱️ 2 min