Black and White Sprinkle Cookies

RachelBakesatHome
by RachelBakesatHome
18 cookies
25 min

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Black and white sprinkle cookies with almond and a pinch of cayenne. Add as many sprinkles as you wish! Adaptable for any special occasion.

It’s spooky season y’all! I got in under the wire with a fun Halloween recipe for 2021. This recipe is my first using black cocoa and, though it’s messy as hell, the result is 100%. The cookies taste almost like an Oreo but the texture is more chewy and soft. The white chocolate was added so that the fun sprinkles could really POP


Star Players

Black Cocoa: Black cocoa is not as commonly used as other forms of cocoa powder on the market but the “ultra dutched” black cocoa gives bakes an amazing dark color. The black cocoa really serves as a natural food coloring agent – but be careful, it can be messy! It has a less bitter taste but doesn’t have quite as chocolatey of a flavor as other cocoa powders (which is why this recipe includes dutch processed cocoa as well).

Cayenne: I only add a pinch or two of cayenne to these cookies. I love the subtle hint of heat it adds to the chocolate cookies. Another tip, it is AMAZING in gingersnap cookies. Seriously, just a pinch though. Don’t overdo it or you’ll have to scrap the dough and start again.

Almond Extract: Almond is one of the most popular flavors in baking. 1/4 tsp is all you need – another warning to not overdo it. The almond adds a softness to these dark cocoa cookies.

White Chocolate: White chocolate isn’t exactly real chocolate, it just has cocoa butter in it, but its creamy, almost vanilla like flavor is perfect with these intensely dark cookies. The white chocolate with the black cocoa helps highlight the sprinkles of your choosing. Hot tip for you! Melted white chocolate tends to go a bit yellow in hue, a great way to balance out the yellow is to add a tiny drop of violet food coloring to your white chocolate. Maybe just a toothpick tip amount as too much will go grey.

Sprinkles: Sprinkles make everything better! That is not a controversial opinion. It is fact. Sprinkles are very small pieces of confectionary used as an often colorful decoration and to add texture to bakes. With these black and white cookies, you can use any sprinkles you wish depending on whether these are for a holiday, such as Halloween, or just for a Tuesday. For example, with this Halloween version, I used spooky eye sprinkles with orange, green and purple. For Christmas, I’d use red and green. So many options.


Black and White Sprinkle Cookies

Materials Needed:

  1. Two cookie sheets lined with parchment paper
  2. Mesh sieve
  3. Measuring cups
  4. Measuring spoons
  5. Whisk
  6. Rubber spatula
  7. 1 medium mixing bowl
  8. Stand mixer with paddle attachment
  9. Medium cookie scoop
  10. Wire cooling rack
  11. Microwave safe bowl

Ingredients:

  • 1 cup all-purpose flour
  • 2 tbsp dutch processed cocoa – sifted
  • 2 tbsp black cocoa powder – sifted
  • 1/2 tsp baking soda
  • 1/2 cup unsalted butter – room temperature
  • 1/4 powdered sugar – sifted
  • 1/2 cup dark brown sugar – packed
  • 1 large egg – room temperature
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • Pinch of cayenne pepper
  • Pinch of kosher salt
  • 4 oz white chocolate – melted
  • Sprinkles as desired

Process:

In a medium bowl, combine flour, sifted cocoa powders, cayenne, baking soda, and kosher salt. Whisk together until blended.

In bowl of stand mixer, beat butter and sugars on medium high until light and fluffy (3-4 minutes). Reduce speed to medium-low and add egg, vanilla, and almond extract. Add dry ingredients and mix until just combined. Scrape down sides of bowl with spatula as needed. Chill dough in fridge for at least 2 hours – up to 24 hours.

Preheat oven to 350F and line cookie sheets with parchment paper. Use a medium cookie scoop to portion dough onto baking sheet. Cookies will spread while baking so leave 2 inches between each dough ball. Bake for 8-10 minutes until the middle is set.

Allow to cool on pans for 5 minutes and then place on cooling rack to cool completely. Once cooled, add white chocolate to microwave safe bowl and melt in 30 second increments until smooth. Dip cookie in white chocolate and place back on cooling rack on top of parchment. You can also use a spoon to drizzle white chocolate on cookies, if desired. Add desired sprinkles before white chocolate sets.

Black and White Sprinkle Cookies
Recipe details
  • 18  cookies
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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Ingredients

  • 1 cup all-purpose flour
  • 2 tbsp dutch processed cocoa – sifted
  • 2 tbsp black cocoa powder – sifted
  • 1/2 tsp baking soda
  • 1/2 cup unsalted butter – room temperature
  • 1/4 powdered sugar – sifted
  • 1/2 cup dark brown sugar – packed
  • 1 large egg – room temperature
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • Pinch of cayenne pepper
  • Pinch of kosher salt
  • 4 oz white chocolate – melted
  • Sprinkles as desired
Tips
  • Store in airtight container at room temperature for 3-4 days
  • Can use white chocolate candy melts if preferred over regular white chocolate
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