When I finished the recipe for my Double Chocolate Peanut Butter Tassies, I knew I wanted to revisit the cookie dough at some point. I adjusted it a bit, but here it is, now covered in sprinkles instead of stuffed with candy. I like to underbake them slightly, so they are chewier on the inside to contrast the crispier outside from the sprinkles. You can try any type of sprinkle you want, but I find that nonpareils work the best to provide coverage since the cookies spread. I use a #40 scoop, but you can easily make them bigger or smaller depending on the type of scoop you have. You just need to adjust the time in the oven accordingly.

Makes about 30 cookies


  • 4 ounces semisweet or bittersweet chocolate, coarsely chopped
  • 8 tablespoons (113 grams) unsalted butter
  • ¾ cup (150 grams) granulated sugar
  • ¾ cup (162 grams) brown sugar
  • 2 large eggs (100 grams)
  • 1 teaspoon vanilla extract
  • 1 cup (130 grams) all-purpose flour
  • 1/2 cup (50 grams) cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Sprinkles, for decoration


  1. Melt chocolate in a small heatproof bowl set over a pan of simmering water until melted. Alternatively, microwave in 20 second increments until melted, stirring in between. Set aside to cool slightly while working with the rest of the ingredients.
  2. In a bowl of an electric mixer fitted with the paddle attachment or a mixing bowl with hand mixer, cream butter and both sugars until light and fluffy, approximately 3 minutes.
  3. Add the eggs, one at a time and mix until incorporated as well as the vanilla. Scrape down the sides of the bowl as necessary.
  4. Add the melted chocolate and mix on medium until combined.
  5. In a separate mixing bowl, combine the flour, cocoa, baking soda and salt. Add to the butter mixture and mix on low speed until just combined. Cover and refrigerate for at least one hour.
  6. In the meantime, preheat the oven to 350˚F and line half sheet pans with parchment paper. Set aside.
  7. Remove the dough from the refrigerator. Using a small ice cream scoop, measure dough, roll into a ball and roll through the sprinkles until covered. Place on the prepared sheet pans about 2 inches apart.
  8. Bake for 10 minutes or until just set, remove from oven and let sit for 2 minutes on sheet pans. Remove cookies from pans and place on racks until cooled complete. Cookies are best the day they are made but can be stored in an airtight container at room temperature for 2 days.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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