Chewy chocolate cookies get a sundae-inspired makeover with vanilla frosting, hot fudge, sprinkles, and maraschino cherries. They’re fun, festive, and perfect for parties, holidays, or an celebration.
Ingredients
Cookies:
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup Dutch process cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Frosting:
- 3 cups confectioners sugar
- ½ cup unsalted butter room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons heavy cream or whole milk
- ¼ teaspoon salt
To decorate:
- 1 cup hot fudge
- 2 Tablespoons rainbow sprinkles
- 15 maraschino cherries patted dry
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, or using a hand mixer and a large mixing bowl, beat to combine the butter, granulated sugar, and brown sugar until light and fluffy.½ cup unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar
- Mix in the egg and vanilla.1 large egg, ½ teaspoon vanilla extract
- In a medium bowl, whisk to combine flour, cocoa powder, baking soda, and salt.1 ¼ cups all-purpose flour, ½ cup Dutch process cocoa powder, ¾ teaspoon baking soda, ¼ teaspoon salt
- Add the dry ingredients to the wet ingredients gradually, mixing until just combined.
- Scoop 2 Tbsp of dough (or use a #40 cookie scoop) and place 2 inches apart on lined baking sheets. Bake for 10-12 minutes, or until the tops of the cookies are set. Let the cookies cool on the baking sheet for 10-15 minutes, then transfer to a cooling rack to cool fully.
- To prepare the buttercream, beat butter until smooth. Add confectioners sugar, vanilla, cream, and salt. Mix until smooth and cream. Add additional cream or sugar to adjust the consistency if needed.3 cups confectioners sugar, ½ cup unsalted butter, 2 teaspoons vanilla extract, 2 teaspoons heavy cream, ¼ teaspoon salt
- Spread frosting onto cooled cookies
- In a microwave-safe bowl, heat hot fudge for 5-10 seconds in the microwave, or just enough to soften it up every so slightly. Top each cookie with a spoonful of fudge, sprinkles, and a maraschino cherry.1 cup hot fudge, 2 Tablespoons rainbow sprinkles, 15 maraschino cherries
Notes
- Pat cherries completely dry to keep the frosting neat.
- Let cookies cool fully before frosting.
- Warm fudge for 5–10 seconds until just pourable, not hot.
- Best served shortly after decorating. For best results, add fudge, sprinkles, and cherries just before serving.
- Store frosted (but undecorated) cookies in a single layer in the fridge for up to 5 days. Decorated cookies can be stored in the fridge as well, but toppings hold up best when added last-minute.
Nutrition
Calories: 393kcal | Carbohydrates: 64g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 212mg | Potassium: 133mg | Fiber: 2g | Sugar: 48g | Vitamin A: 407IU | Vitamin C: 0.04mg | Calcium: 30mg | Iron: 1mg
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