Chocolate Frosted Sugar Cookies
Calories:
Ingredients
For The Chocolate Sugar Cookies
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup butter, room temperature
- 3.4 oz box chocolate instant pudding mix (small 4 serving size box)
- ½ cup sugar
- 2 Tbsp milk
- 1 egg
- ⅓ cup chocolate chips
For The Chocolate Frosting
- ¼ cup butter (½ stick), melted
- ⅓ cup cocoa powder
- 1 ¾ cups powdered sugar
- 2 Tbsp + 2 tsp milk
- ½ tsp vanilla
- Optional: sprinkles for topping
Instructions
For The Chocolate Sugar Cookies
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, using an electric mixer or a stand mixer, beat room temperature butter, pudding mix and sugar together until combined and light and fluffy.
- Add egg and milk then beat until smooth.
- Gradually add the dry ingredients into pudding mixture and mix until well combined.
- Stir chocolate chips into dough.
- Divide dough in half and on a lightly floured surface, roll each dough into about 6 inch rolls.
- Wrap in plastic wrap and place in the fridge for at least 4 hours or overnight.
- Slice cookies into ½ inch slices and place on an ungreased baking sheet.
- Preheat oven to 375° and bake cookies for 9-10 minutes.
- Remove from oven and let cookies cool for a couple minutes on baking sheet then transfer cookies to a wire rack to cool completely.
For The Chocolate Frosting
- In a medium bowl, add melted butter and cocoa powder and mix until combined.
- Gradually add half of the powdered sugar and half of the milk into bowl and beat, then add remaining powdered sugar and milk and beat until combined.
- Pour vanilla into mixture and beat until incorporated.
- Frost cookies once they have cooled completely.
- Optional: Top with sprinkles of your choice.
Notes
Cookie recipe adapted from my Frosted Lemon Sugar Cookies recipe.
Chocolate frosting mostly adapted from Hershey's® Chocolate Frosting