1 1/4 cups butter, softened
2 1/4 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 cup sour cream
1 tbsp vanilla extract
2 1/4 cups all-purpose flour
1 pkg (12-oz) semisweet chocolate chips
1/4 cup chocolate candy sprinkles
In a large mixer bowl, cream the butter, powdered sugar, and cocoa powder until light and fluffy. Beat in the sour cream and vanilla.
Add the flour to the creamed mixture and mix together well. Stir in the chocolate chips.
Refrigerate cookie dough for an hour.
Preheat oven to 325 degrees.
Remove from the refrigerator and roll into 1-inch balls. Pour the chocolate sprinkles into a cup or small bowl; dip cookie balls in the chocolate sprinkles.
Place cookies, chocolate coated side up, about 2-inches apart on ungreased baking sheets. Bake at 325 degrees for 10 minutes or until set and lightly browned. Cool on cookie sheets for 5 minutes then gently remove to wire racks to cool completely.
1/3 cup unsweetened cocoa powder
1/4 cup sour cream
1 tbsp vanilla extract
2 1/4 cups all-purpose flour
1 pkg (12-oz) semisweet chocolate chips
1/4 cup chocolate candy sprinkles
In a large mixer bowl, cream the butter, powdered sugar, and cocoa powder until light and fluffy. Beat in the sour cream and vanilla.
Add the flour to the creamed mixture and mix together well. Stir in the chocolate chips.
Refrigerate cookie dough for an hour.
Preheat oven to 325 degrees.
Remove from the refrigerator and roll into 1-inch balls. Pour the chocolate sprinkles into a cup or small bowl; dip cookie balls in the chocolate sprinkles.
Place cookies, chocolate coated side up, about 2-inches apart on ungreased baking sheets. Bake at 325 degrees for 10 minutes or until set and lightly browned. Cool on cookie sheets for 5 minutes then gently remove to wire racks to cool completely.
Makes 5 to 6 dozen cookies.
file photo of these cookies
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