Frosted Chocolate Birthday Cookies – Soft cookies with a great dark chocolate flavor, frosted in a cake batter flavored frosting and topped with sprinkles for a fun birthday theme!
These fun cookies are exactly what I want every year to kick off my birthday month! They’re like a mash-up between classic chocolate chip cookies, funfetti cake, and those giant chocolate chip cookies you always dream about. And let’s be real—birthday parties deserve something a little extra. These are my go-to birthday cookie recipe every single time because they’re dense, chewy, and piled high with frosting (aka the best part). Whether you’re celebrating with a crowd or just making sweet treats for yourself and your dog (no judgment), there’s no better way to bake for your special day. These Chocolate Birthday Cookies seriously bring the party.
For more birthday recipes, here are some below!
So what are you waiting for? It time for birthday celebrations, so go grab your paddle attachment and rubber spatula and get ready to bake these amazing Frosted Chocolate Birthday Cookies.
Need some more recipe inspo! Here are some:
Why I Love This Recipe
Here are my top reasons why I love these Frosted Chocolate Birthday Cookies
- Chocolate Sugar Cookies – Chewy cookies with deep, chocolate flavor that tastes like a brownie married a cookie and had a party. Chocolate Birthday Cookies are the underrated star of any dessert table.
- Rainbow Sprinkles – Because top of the cookies should look like a celebration. They add color, crunch, and instant joy.
- Texture – Soft and thick with the perfect amount of frosting. Rich, dense, and just the right chew.
- Not Your Average Cookie – If you’re tired of endless classic chocolate chip cookies, this is the glow-up. It’s one of my favorite cookie recipes ever.
- Better than Swig Cookie – No shade, but this one has variety of flavors that take it to the next level.
Pantry Essentials
This is NOT the full recipe description. These are just some pantry essentials! For a full list, check out the recipe card at the bottom of the page!
- Cocoa Powder – My go-to is King Arthur—rich, dark, and perfect for Chocolate Birthday Cookies.
- All-Purpose Flour – I go through so much of it, especially for cookie dough balls and big bakes.
- Vanilla Extract – Nielsen-Massey always, forever.
- Unsalted Butter – Using softened butter gives you total control over flavor.
- Large Egg – Always room temperature for that perfect blend of wet ingredients.
Step By Step – Frosted Chocolate Birthday Cookies
Here’s a condensed breakdown of how to bring these great cookies to life. For the full details, see the recipe card below!
- Preheat oven to 350°F and line your cookie sheets with parchment.
- In a large mixing bowl (or stand mixer with paddle attachment), cream together softened butter and sugar until smooth.
- Mix in egg, extra yolk, and vanilla until combined.
- Add your flour mixture (flour, cocoa, baking soda, salt) and mix until just combined—don’t overmix!
- Use a scoop to form cookie dough balls, then combine two into one for extra baked cookie goodness.
- Flatten slightly and bake 10–12 minutes.
- Cool on the pan, then transfer to a wire rack.
For the frosting:
- Beat softened butter and cream cheese in a small bowl or stand mixer.
- Mix in powdered sugar, vanilla, salt—adjust for thickness to your personal preference.
- Fold in sprinkles.
- Frost the tops of the cookies and finish with more sprinkles.
Baking Tips For Chocolate Birthday Cookies
I have complied all my favorite tricks and tips for making these Frosted Chocolate Birthday Cookies ! If you have any questions or comments, let me know in the comment section at the end of the recipe card!
- Room temp everything. Seriously, I can’t say it enough—softened butter, room temperature eggs, and cream cheese make a massive difference in how everything mixes and bakes. Cold ingredients = lumpy batter = sad cookies.
- Spoon and level your flour. Or better yet, use a kitchen scale. Too much flour is the fastest way to turn chewy cookies into dry, cakey ones—and we’re not about that life.
- Chill if needed. If your dough feels too soft or sticky after mixing, pop it in the fridge for 15–30 minutes. This helps prevent spreading and gives you more control when shaping the cookie dough balls.
- Underbake slightly. Cookies continue to cook on the baking sheet after you take them out of the oven. If they look a little soft in the center—that’s perfect. Let them set on the pan before transferring to your wire rack.
- Frost when completely cool. I know, waiting is the worst. But if you frost warm cookies, the cake batter frosting will melt right off. So grab a snack and give them time to cool.
- Customize your sprinkles. Rainbow is classic, but you can match them to your party colors, the season, or go full funfetti cake mode with confetti-style jimmies.
- Use plastic wrap for storage. A layer of plastic wrap inside your airtight container keeps everything fresh and prevents the frosting from drying out.
- Want to go full birthday party mode? Sandwich a scoop of ice cream between two cookies and roll the edges in sprinkles. You didn’t hear it from me… but you kinda did.
What I Used To Make This Recipe
- Mixer (Stand or Hand)
- Mixing Bowls (Large and Medium)
- Measuring Cups and Spoons
- Cookie Scoop
- Baking Sheet
- Cooling Rack
- Plastic, Piping, Pastry Bag
- Rubber Spatula
Frequently Asked Questions
- Can I use natural cocoa powder instead of Dutch-processed cocoa powder? Yes, but it may change the flavor and texture slightly. Dutch-process gives a smoother flavor, which is ideal for Chocolate Birthday Cookies.
- Can I make the frosting ahead of time? Totally! Store it in the fridge with plastic wrap on top. Let it come to room temp before using.
- Why are my cookies too soft or too crispy? Check your bake time, oven temp, and dough consistency. Everyone’s oven is a little different!
- Can I substitute cake batter extract with vanilla extract? Yes—cake batter extract adds that nostalgic funfetti cake flavor, but vanilla works too.
- Can I make these into smaller cookies? Yes! This recipe makes 6 giant chocolate chip cookies-style treats, but you can halve the dough and get 12 regular-sized Chocolate Birthday Cookies.
Storing And Freezing
To store these FrostedChocolate Birthday Cookies, place them in an airtight container layered with parchment paper to prevent sticking. Store the container in the refrigerator for up to 3-4 days to maintain freshness. Before serving, allow the cookies to come to room temperature to maximize their flavor and texture.
Freezing – Chocolate Birthday Cookies
To freeze these Chocolate Birthday Cookies, arrange them in a single layer on a baking sheet and place them in the freezer until solid. Once frozen, transfer the cookies to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. Store the cookies in the freezer for up to 2-3 months. When ready to enjoy, thaw the cookies in the refrigerator overnight or at room temperature for a few hours before serving.
For more fun birthday related recipes, here are some you should try
- Easy Birthday Brookies Recipe (Brownie + Cookie)
- Best Golden Oreo Birthday Cake
- Very Easy Birthday Cake Truffle Bites
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Recipe
Frosted Chocolate Birthday Cookies
Ingredients
For The Chocolate Cookie
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg slightly chilled
- 1 egg yolk cold slightly chilled
- 1 teaspoon pure vanilla extract
- 1 & ½ cups all-purpose flour spooned and leveled
- ½ cup Dutch-processed cocoa powder King Arthur recommended
- ¾ teaspoon baking soda
- ½ teaspoon salt
Instructions
For the Cookies:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer, cream together the butter and granulated sugar until light and creamy (about 2-3 minutes).
- Scrape the bottom and sides of the bowl. Add the egg, mix on medium speed for 20 seconds, then add the egg yolk. Scrape down the sides, add vanilla extract, and mix on low until combined.
- Add in the flour, Dutch-processed cocoa powder, baking soda, and salt. Mix on low just until the dry mixture disappears. Do not over mix.
- Use a 3-tablespoon cookie scoop to form 12 cookie dough balls. Take two of the dough balls and roll them together into one big cookie ball. You should end up with 6 large cookies. Place them on the prepared baking sheets and gently flatten to about a little over ½ inch in thickness.
- Bake in the preheated oven for 10-12 minutes. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a cooling rack.
For cream cheese frosting
- In the bowl of an electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
- With the mixer on low speed, add the powdered sugar, followed by the, cake batter extract, vanilla, and salt. Beat on low just until mixed. Then turn the mixer to medium high speed and beat the mixture for 2-3 minutes.
- With a rubber spatula, fold in the rainbow sprinkles.
- Once the cookies are completely cooled, and no longer warm, frost the cookies.
- With a plastic bag or a piping bag, cut a medium size hole and frost the top of the cookie and decorate with extra sprinkles.
Jeremey Albion says
I love making these for my friends!