Ingredients
Scale
- 12 oz ready-made sugar cookie dough (or homemade)
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 3 tbsp milk
- 1/4 cup semi-sweet chocolate chips, melted
- Edible silver dust or sparkles for garnish
Instructions
- Preheat oven to 350°F (175°C). Roll cookie dough into 24 1.5-inch balls.
- Separate dough into two bowls. Add cocoa powder to one bowl; mix until uniform black.
- Place dough balls in two color groups on parchment-lined baking sheets. Press each ball gently into a flat disc.
- Bake 10–12 minutes until set. Cool completely.
- Mix butter, powdered sugar, vanilla, and milk to make vanilla buttercream. Spread evenly on vanilla halves.
- Spread melted chocolate over the black halves.
- Immediately sprinkle with edible silver dust. Let set 30 minutes before serving.
Notes
- For vegan option: use plant-based butter, dairy-free chocolate, and flax egg in cookie dough.
- Transfer to fridge 10 mins if frosting too soft.
- Storage: Keep refrigerated in airtight container up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 110 Kcal
- Sugar: 12g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
