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–+ servings

Mocha Nonpareil Cookies

Course: Dessert
Cuisine: Christmas, North American
Prep Time: 1 hour 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour 42 minutes
Servings: 24 cookies
Calories: 191kcal
Author: Lord Byron's Kitchen
Prepared with good baking cocoa, these Mocha Nonpareil Cookies are dipped in melted milk chocolate and covered with everyone's favourite sprinkles! The cookies are firm and crisp, but they melt in your mouth. Baked with a splash of coffee extract, everyone will be trying to guess why these cookies taste so good!
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Ingredients

For the Cookies:

  • 3/4 cup salted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon coffee extract
  • 1 1/2 cups all purpose flour
  • 3/4 cup dark cocoa powder
  • 1 teaspoon baking powder
  • 1 1/2 cups milk chocolate chips
  • 1/2 cup nonpareils

Instructions

  • In a large bowl, beat the butter until light and fluffy.
  • Add the sugar and beat into the butter until well combined.
  • Add the egg and the coffee extract. Beat into the butter mixture.
  • Next, add the flour, cocoa powder, and baking powder. Beat on low speed, blend into the butter mixture just until the flour is incorporated.
  • Divide the cookie dough in half and wrap each half in plastic wrap and place in the refrigerator for 1 hour.
  • Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper. Set aside.
  • Remove the cookie dough from fridge and roll dough a 1/4 inch thick between two sheets of parchment paper. Use a round cookie cutter to cut out the cookies. Transfer cookies to prepared baking sheet. Bake for 12 minutes.
  • Remove from oven and allow to cool for a full 10 minutes of the baking sheet before transferring them to wire cooling rack. DO NOT REMOVE THE COOKIES FROM THE BAKING SHEET UNTIL A FULL 10 MINUTES HAVE PASSED.
  • Once the cookies are fully cooled, melt the chocolate chips in a microwave safe bowl on high speed in 30-second increments until fully melted. Be sure to stir well between each increment.
  • Hold the cookie upside down and dip it straight down into the melted chocolate. Gently shake the cookie over the bowl allowing the excess chocolate to drip off and fall back into the bowl.
  • Next, dip the cookie, chocolate side down, straight into the bowl of nonpareils. Place on a drying rack until the chocolate has set.

Notes

I used white, red, and green nonpareils.  Additionally, I left some of the cookies with just the chocolate dip. 
The number of cookies you get will depend on the size of your cookie cutter.  I am using a 2 inch round cutter with a scalloped edge.

Nutrition

Calories: 191kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 57mg | Potassium: 71mg | Fiber: 2g | Sugar: 18g | Vitamin A: 214IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg