Dessert

Chocolate Frosted Cookies Recipe

ByMaya Arden November 30, 2025November 30, 2025

Introduction

These Chocolate Frosted Cookies are a deliciously rich treat with a tender, cocoa-infused base and a smooth, chocolatey frosting. Perfect for any occasion, they combine classic cookie flavors with a decadent finish that’s sure to impress.

Several round chocolate cookies are laid out on a white marbled surface, each topped with a thick layer of smooth, shiny chocolate frosting spread in swirled patterns. The cookies are dark brown, almost black, with the rich brown frosting contrasting against them. Small flakes of sea salt are sprinkled unevenly over the frosting, adding texture and a touch of brightness. One cookie near the top left has a bite taken out of it, showing the dense chocolate inside. The scene shows no containers or additional objects. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

226g (1 cup) unsalted butter
200g (1 cup) fine granulated sugar

2 teaspoons pure vanilla extract
1 teaspoon fine sea salt

½ teaspoon baking soda
1 large egg

50g (½ cup) Dutch process cocoa
300g (2 ¼ cups) all-purpose flour
170g (¾ cup) butter, softened to room temperature (unsalted or salted)

260g (2 cups) organic powdered sugar, sifted
⅓ cup Dutch process cocoa (sifted if lumpy)
Pinch fine sea salt (two if using unsalted butter)

1 teaspoon pure vanilla extract
2-3 tablespoons whole milk (to thin the frosting)
113g (½ cup) unsalted butter, softened

130g (1 cup) powdered sugar
Pinch fine sea salt
Dash pure vanilla extract

100g semi-sweet or dark chocolate

Instructions

Step 1: To make the cookies, put the butter in a large microwave-safe bowl and heat until almost melted but not fully liquid to preserve the fat needed in the dough.
Step 2: Add the sugar, salt, and vanilla extract to the butter. Whisk vigorously for at least one minute until well combined. Then add the egg and whisk again until the mixture is shiny and light.

Step 3: Sift together the cocoa, flour, and baking soda. Fold them into the wet mixture using a rubber spatula until no dry bits remain, using your hands if necessary to fully combine.
Step 4: Cover the dough with plastic wrap and chill in the refrigerator for about one hour.
Step 5: Preheat the oven to 350°F (175°C). Line two greased baking sheets with parchment paper.

Step 6: Using a disher or ice cream scoop, portion the dough into mounds about 1.5 tablespoons each. Roll each ball between your palms to smooth, then gently flatten slightly with the bottom of a small glass or ¼ cup measuring cup.
Step 7: Bake for 9-10 minutes. The cookies won’t brown much but should spread and lose any wet appearance.
Step 8: If the cookies puff up during baking, gently press them down again with the measuring cup. Let cool completely before frosting.

Step 9: For cocoa chocolate frosting, beat the softened butter with salt and vanilla until just combined. Add powdered sugar and sifted cocoa; beat until smooth. Add milk one tablespoon at a time until spreadable but not too thin.
Step 10: For melted chocolate frosting, melt chocolate carefully over a double boiler or in the microwave in increments, stirring frequently to prevent burning. Let cool slightly.
Step 11: Beat softened butter with powdered sugar, salt, and vanilla until smooth. Pour in cooled chocolate and mix until just blended.

Step 12: Spread or pipe the frosting on cooled cookies. Decorate with flaked sea salt, sprinkles, or chocolate shavings if desired.

Tips & Variations

Chilling the dough helps the cookies hold their shape and develop better flavor.
Use Dutch process cocoa for a richer, less acidic chocolate taste.

Try swapping whole milk with cream for a creamier frosting texture.
If frosting becomes too thin, add more powdered sugar to thicken it back up.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Bring to room temperature before serving and if needed, gently reheat the frosting with a warm spoon to soften.

How to Serve

The image shows several thick chocolate cookies topped with a smooth, glossy layer of chocolate frosting on a white marbled surface. Each cookie has one layer of dark, rich chocolate cookie base with a dense, soft texture, and a thick layer of shiny, creamy chocolate frosting spread evenly on top. Large flakes of white sea salt are sprinkled on the frosting, adding a contrasting texture and color. One cookie in the center has a bite taken out, revealing the moist, fudgy inside. The overall focus is close up, showing the fine details of the frosting swirls and cookie crumb. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter for the dough and frosting?

Yes, you can use salted butter but reduce or omit added salt in the recipe to avoid oversalting your cookies and frosting.

How do I know when the cookies are done baking?

Because the dough is dark, the cookies won’t brown much. Look for them to spread, flatten, and lose their wet, shiny surface. Slightly pressing down puffed areas after baking also helps.