Go Back
Print Recipe

Triple Chocolate Meltaway Cookies

These Triple Chocolate Meltaway Cookies deliver everything a true chocolate lover dreams of—soft, fudgy, melt-in-your-mouth cookies layered with rich chocolate flavor from cocoa powder, chocolate spread, and dark chocolate chips. Each bite feels like a cross between a brownie and a soft-baked cookie, made even more irresistible with a swirl of creamy buttercream frosting on top. Their texture is tender, almost truffle-like, making them the perfect treat for holidays, cookie swaps, dessert trays, or any sweet craving moment. These cookies bake beautifully, look bakery-quality, and always get instant rave reviews.
Prep Time15 minutes
Cook Time10 minutes
Chilling Time10 minutes

Ingredients

Triple Chocolate Cookies

  • 1/4 cup unsweetened cocoa powder
  • 6 tbsp unsalted butter
  • 1 tsp baking powder
  • 1 cup powdered sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/4 cup chocolate spread
  • 1/2 cup dark chocolate chips

Frosting

  • 1/2 tsp vanilla extract
  • 1/2 cup 113 g butter, room temperature
  • 2 –3 tsp heavy cream
  • 1 1/2 cups powdered sugar

Instructions

  • Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Cream butter and powdered sugar until light and fluffy.
  • Add egg and chocolate spread; mix and scrape bowl.
  • Add flour, cocoa powder, and baking powder on low speed until just combined.
  • Fold in chocolate chips using a spatula.
  • Scoop dough onto baking sheets using a medium cookie scoop.
  • Chill baking sheets with dough for 10 minutes.
  • Bake for 10 minutes until edges are set but centers look slightly soft.
  • Cool completely on the baking sheets before frosting.
  • For frosting, whip butter on medium-high for 5 minutes.
  • Add vanilla and powdered sugar gradually on low speed.
  • Add heavy cream and whip until fluffy and smooth.
  • Spread frosting onto cookies with a teaspoon and add sprinkles if desired.

Notes

Ingredient Substitutions

  • Swap dark chocolate chips with milk chocolate for a sweeter cookie.
  • Use espresso powder (1/2 tsp) to intensify chocolate flavor.
  • Replace buttercream with chocolate ganache for richer topping.

Make-Ahead & Storage

  • Store cookies in an airtight container for 4–5 days.
  • Refrigerate for firmer frosting or leave at room temp for softer texture.
  • Freeze cookies up to 2 months; thaw before serving.

Serving Variations

  • Add crushed peppermint for a holiday version.
  • Top with mini marshmallows for a hot cocoa cookie twist.
  • Make sandwich cookies using two meltaways and frosting in the middle.

Avoid Common Mistakes

  • Do not overbake—the centers should look slightly underdone.
  • Cool cookies fully before frosting, or frosting will melt.
  • Do not skip chilling the dough; it helps cookies keep their shape.