Best chocolate frosted cookie recipe! This easy cookie recipe makes soft chocolate cookies topped with rich chocolate frosting in no time.
Chocolate cookies are good, but chocolate frosted cookies can be great!
Theses chocolate frosted cookies are soft chocolate cookies that are topped with a sweet chocolate fudge frosting.
The cookies are the frosting are easy to make, and they make a great treat that’s perfect for sharing.
How to make chocolate frosted cookies
To make the cookies, beat together the butter and sugars until well-combined.
Mix in the vanilla.
Add the eggs, and mix in one at a time.
Stir in the flour, cocoa powder, baking soda, and salt just until combined.
Drop by 1.5 tablespoon scoops onto prepared baking sheet, and bake.
To make the frosting, mix the water, cocoa powder, melted butter, and vanilla together.
Whisk in the powdered sugar to form a smooth, spreadable frosting.
The frosting will set up fairly quickly.
So, if you want to top with sprinkles, add the sprinkles right after frosting.
What does “cool room temperature” mean?
Cool room temperature butter should be soft enough to blend with the sugar but not so soft that it gets warm when mixed.
The butter should dent slightly when pressed.
If it doesn’t dent (and feels more like cold clay), it’s too cold.
If it gives easily and smooshes when pressed, it’s too warm.
Using butter that’s too warm will cause the cookies to bake out and spread too much.
How to store the cookies
The cookies are best stored around room temperature (about 70F) in a single layer in a resealable container.
If your kitchen is quite a bit warmer, consider storing the cookies in the fridge.
More chocolate cookie recipes!
If you’ve tried this chocolate frosted cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Chocolate Frosted Cookies
- 1 cup butter at cool room temperature¹
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 teaspoon vanilla
- 2 large eggs
- 2 1/2 cups all-purpose flour²
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt³
- 1/3 cup unsweetened cocoa powder
- 1/3 cup hot water
- 1/4 cup butter melted
- 1 teaspoon vanilla
- 3 cups powdered sugar
- Preheat oven to 350 F. Line 2 large baking sheets with silicone baking mats.
- In a large mixing bowl, beat butter and sugars together until well-combined.
- Mix in vanilla.
- Add in eggs one at a time, and mix in until combined.
- Stir in the flour, cocoa, baking soda, and salt until just incorporated.
- Drop by 1.5 tablespoon scoops (medium cookie scoop) 2 inches apart on the prepared baking sheet.
- Bake 10 minutes.
- Cool on baking sheet for 2 minutes before removing to a wire rack.
- To make the frosting, add cocoa powder, hot water, melted butter, and vanilla to a large bowl.
- Mix together until combined.
- Whisk in the powdered sugar until combined.
- Spread frosting over room temperature cookies.
- "Cool room temperature" means that the butter should dent slightly when pressed. If it doesn't dent when pressed, it's too cold. If it smooshes, it's too warm.
- Be sure to properly measure the flour to avoid dry, crumbly cookies. Either Sift or stir the flour, lightly spoon into the measuring cup, and then level off.
- Or 1/4 teaspoon table salt.