Quick and easy to make, these triple chocolate sugar cookies have a rich chocolate taste, are soft and chewy and packed with mini chocolate chips! No need to chill the cookie dough! Ready in minutes!!!
There are lots of things I’m looking forward to during the holiday season and homemade cookies have always been on my top 10 list. Sugar cookies, cut out cookies, buttery cookies, ginger cookies, chocolate cookies. I don’t discriminate. I love them all!
Can you blame me? How many people do you know can refuse a warm, out-of-the-oven cookie? Or cookies topped with seasonal sprinkles?
Yeah, neither do I!
And these triple chocolate sugar cookies are really hard to resist. They have a rich chocolate taste, soft and just a touch chewy, packed with mini chocolate chips in every bite and to make them even more irresistible, they are dipped in chocolate!
I dare you to say no! 
Now, as much as I love the idea of triple chocolate cookies, I have to make sure they are fairly easy to put together. I don’t want a recipe that takes a long time, has a mile-long list of ingredients or has a gazillion steps. Nobody got time for that during the holiday season!
Rest assured, these triple chocolate sugar cookies are quick and easy. So quick, you’ll be enjoying a couple of these beauties in less than 1 hour.
And the ingredients – pantry/fridge staples – butter, sugar (both white and brown), egg, vanilla extract, all-purpose flour, cocoa powder and International Delight Frosted Sugar Cookie coffee creamer! (You probably have some leftover from these chocolate sugar cookies cupcakes! <- you should try them! So good!!)
To make the cookies you start by creaming the butter with the sugar until light and fluffy. With the mixer on low speed, it usually takes about 3 minutes. Make sure your butter is at room temperature. It must be softened, but not melty. You should be able to press your finger into the stick of butter and make an indent easily.
Equal parts of white and brown sugar are used. The white sugar helps the cookie dough spread a little while in the oven (no one wants a blob of baked cookie dough, right?) while the brown sugar keeps the cookie soft and chewy longer.
2 eggs and vanilla extract are added in next followed by the flour, cocoa powder, baking powder and baking soda alternately with the coffee creamer.
Last but not least the mini chocolate chips are folded in. 
The best part? You only need to chill the cookie dough while the oven is preheating, about 10 minutes!!
10 more minutes in the oven and you can enjoy fresh baked cookies!
If you got sidetracked and completely forgot about baking cookies for Santa, these triple chocolate sugar cookies will get the big guy leave extra gifts under your tree!
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Roxana
Yields 2 dozen cookies
Quick and easy to make, these triple chocolate sugar cookies have a rich chocolate taste, are soft and chewy and packed with mini chocolate chips! No need to chill the cookie dough! Ready in minutes!!!
15 minPrep Time
10 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1/2 cup butter, room temperature
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
- 1/4 cup International Delight frosted sugar cookie creamer
- 1/2 cup mini chocolate chips
- 4 oz semi-sweet baking chocolate, roughly chopped
- 1/4 cup International Delight frosted sugar cookie creamer
Instructions
- Line 2 baking sheets with parchment paper. Set aside.
- In a mixing bowl add the butter and sugars. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
- Beat in the eggs and vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- Add the flour mixture alternately with the coffee creamer to the cookie dough.
- With a spatula, fold in the chocolate chips.
- Using a medium size scoop, drop cookie dough onto the prepared baking sheets.
- Chill for 10 minutes while preheating the oven.
- Heat the oven to 350F.
- Bake the cookies for 10-12 minutes.
- Remove from the oven and let cool completely on the baking sheets before transferring to a wire rack.
- Add the chocolate and the coffee creamer to a heatproof bowl set over a saucepan with simmering water.
- Stir until the chocolate is melted and smooth.
- Dip one cookie dough at a time into the melted chocolate and set back onto the wire racks.
- Decorate with seasonal sprinkles.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
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