Chocolate Covered Sprinkle Cookies
Fudgy Chocolate Cookies Coated in Chocolate
If you’re looking for a dessert that’s easy, festive, and guaranteed to impress, these Chocolate Covered Cookies with Sprinkles are it.
Each cookie is soft and buttery on the inside, coated in smooth melted chocolate, and rolled in colorful sprinkles for a perfectly fun and eye-catching finish. They look like bakery treats, but they’re incredibly simple to make right at home — no fancy ingredients or equipment required.
They’re ideal for Christmas cookie boxes, birthday parties, or any celebration where you want something that sparkles (literally).
Why You’ll Love These Chocolate Covered Cookies
Quick and simple: The dough comes together in minutes.
Festive and customizable: Choose any sprinkle colors for holidays or themes.
Soft inside, chocolate outside: The best of both worlds in one bite.
Perfect for gifting: They look beautiful in treat boxes or cookie trays.
Dairy-free and vegan-friendly: Made with simple plant-based ingredients!
Ingredients You’ll Need
Makes about 8–10 cookies (depending on size)
For the cookies:
⅓ cup sugar
3 tablespoons vegan butter, softened
2 tablespoons nondairy milk
1 teaspoon vanilla extract
2 teaspoons baking powder
⅔ cup plus 3–4 tablespoons all-purpose flour
Pinch of salt
For coating:
¾ cup chocolate chips (dairy-free if needed)
1 teaspoon coconut oil (optional, for smooth melting)
½ cup rainbow or holiday sprinkles
Optional add-ins:
Mini chocolate chips
Crushed Oreos
Chopped nuts
How to Make Chocolate Covered Cookies with Sprinkles
Step 1: Make the Cookie Dough
In a medium bowl, mix together the vegan butter and sugar until creamy.
Add the nondairy milk and vanilla extract and whisk again until smooth.
Stir in the baking powder, salt, and flour until a soft dough forms.
If the dough feels too sticky, add another tablespoon of flour.
Step 2: Shape and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll the dough into small balls (about 1½ tablespoons each).
Flatten them slightly with your fingers or the bottom of a glass.
Bake for 8–10 minutes, or until the edges are just set and the tops look dry.
Let the cookies cool completely before dipping — warm cookies will melt the chocolate coating!
Step 3: Melt the Chocolate
In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 20-second intervals, stirring between each, until smooth and glossy.
You can also use a double boiler on the stovetop if you prefer.
Step 4: Dip and Decorate
Once the cookies are cool, dip each one halfway (or fully!) into the melted chocolate.
Let any excess drip off, then immediately roll or sprinkle the coated side with your sprinkles.
Place them on parchment paper to set.
For quicker results, refrigerate the dipped cookies for about 15 minutes to harden the chocolate.
Step 5: Serve or Store
Once the chocolate is firm, your cookies are ready to enjoy!
Store in an airtight container at room temperature for up to 4 days, or refrigerate for a firmer texture.
Tips for the Best Chocolate Covered Cookies
Cool completely before dipping: Otherwise, the chocolate will slide off.
Use good-quality chocolate: It makes a big difference in flavor.
Mix up the colors: Use red and green sprinkles for Christmas, pastel for spring, or rainbow for birthdays.
Drizzle for extra flair: Add a white chocolate drizzle for a bakery-style finish.
Gift them: Package in clear treat bags or a cookie tin — they’re perfect for sharing.
Why These Cookies Are So Popular
They’re a classic cookie with a fun twist — you get the chewy, buttery center of a homemade sugar cookie plus the satisfying snap of chocolate and crunch of sprinkles.
They’re beautiful enough to serve at a party but easy enough for a weekday baking session.
And since they’re egg-free and dairy-free, everyone can enjoy them!
These cookies are especially perfect for the holidays — they look festive on any dessert platter and add instant cheer to your cookie lineup.
Flavor Variations
Peppermint Chocolate Covered Cookies: Add ¼ teaspoon peppermint extract to the melted chocolate and sprinkle crushed candy canes on top.
Oreo Chocolate Covered Cookies: Press a small piece of crushed Oreo into the center before dipping.
White Chocolate Dipped Cookies: Swap dark chocolate for melted white chocolate and add pastel sprinkles.
Double Chocolate: Mix mini chocolate chips into the dough for extra richness.
How to Store
Room temperature: Store in an airtight container up to 4 days.
Fridge: Lasts up to 1 week for a firmer chocolate shell.
Freezer: Freeze up to 2 months; thaw in the fridge overnight before serving.
More Easy Cookie Recipes You’ll Love
Final Thoughts
These Chocolate Covered Cookies with Sprinkles are simple, nostalgic, and downright irresistible.
They’re everything you want in a holiday treat — soft, chocolatey, colorful, and fun to make.
Whether you’re baking for a party, gifting to friends, or just making a batch to enjoy with coffee, these cookies will disappear fast.
One bite and you’ll understand why they’re always the first to go on the dessert table!
