These cookies are pure nostalgia. If you’ve ever had a box of chocolate nonpareils—the little discs of chocolate covered in rainbow sprinkles on the bottom—you know exactly the flavor I’m talking about. This recipe takes that same idea and transforms it into a fudgy chocolate cookie. The cookie itself is soft and chewy, almost brownie-like, and the bottoms get dipped in melted chocolate and pressed into sprinkles. It’s a playful mash-up of two textures, and honestly, they just make people happy.
The real secret to making these cookies work is chilling the dough. At least thirty minutes in the fridge is required, but longer is even better. I actually like to pop my dough balls in the freezer for a bit if I have time. The colder the dough, the thicker and sturdier the cookies bake up, which is exactly what you want when you’re dipping them into warm chocolate. Skip this step, and you’ll quickly find out why it matters—warm or under-chilled cookies tend to fall apart in the dipping process, which can be frustrating.
Dipping these cookies is the fun part but it can get a little messy!. Once they’re completely cooled, you dip the bottoms into smooth melted chocolate (almond bark or melting wafers are my go-to) and immediately press them into a shallow bowl of rainbow nonpareils. Press firmly enough so the sprinkles coat the entire bottom and climb just a little bit up the sides. It’s simple, but the results are so striking. The chewy cookie top paired with that crunchy sprinkle bottom is a perfect bite. If they chocolate starts to harden in the bowl, microwave for 20-30 seconds and stir, it should be back to the perfect dipping texture!
Perfectly Round Every Time
If you want that polished bakery look, here’s my favorite trick. As soon as the cookies come out of the oven, while they’re still soft and warm, grab a round cookie cutter or even the rim of a drinking glass and gently swirl it around each cookie. This “cookie scooting” trick tucks in any uneven edges and leaves you with perfect circles. Totally optional, but when you dip them in chocolate and sprinkles, that neat shape makes them look extra impressive.
Recipe Tips
- Always use a cookie scoop. I like to use the largest in this set. This will make big bakery style cookies and ensure your cookies are all the same size!
- Use a shallow bowl for your sprinkles so you can press the cookies in evenly.
- Work in batches when dipping—if you try to dip too many cookies at once, the chocolate may set before you get to the sprinkles.
- If you’re using chocolate chips instead of melting wafers, stir in a teaspoon of oil to help them melt smoother but I highly suggest using almond bark or melting wafers.
- Let the cookies chill in the fridge for at least 30 minutes before dipping, or the chocolate won’t stick properly or the cookie could break.
Storage & Freezer-Friendly
These cookies keep well in an airtight container for about four days, but they also freeze really nicely. You can freeze the dough balls and bake them straight from frozen—just tack on an extra minute or two of bake time. Or freeze the fully decorated cookies and let them thaw at room temperature when you’re ready to serve. Either way, they hold up perfectly.
At the end of the day, Nonpareil Cookies are just plain fun. They’re colorful, nostalgic, and a little different than your standard chocolate cookie. The chewy, fudgy texture paired with that candy crunch on the bottom is such a good combo, and they never fail to get a smile out of people.
Nonpareil Cookies
Ingredients
For the cookies:
- 1 cup salted butter melted
- 1 ¼ cups granulated sugar
- ¾ cup light brown sugar packed
- 1 tsp vanilla extract
- 2 eggs room temperature
- 1 ⅔ cup all-purpose flour
- 2 tsp corn starch
- 1 cup natural cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
For the chocolate dip:
- 12 oz chocolate almond bark or milk chocolate melting wafers
- 2 cups rainbow nonpareils
Instructions
For the cookies:
- In the bowl of a stand mixer, combine melted butter, granulated sugar, brown sugar, and vanilla. Mix on medium for 1 minute. Add eggs and mix on low until just incorporated. Add flour, cornstarch, cocoa powder, baking soda, and salt. Mix on low until just combined.
- Line a baking sheet with parchment. Scoop dough into 20 even balls (about 2–2.5 tablespoons each). Refrigerate for at least 30 minutes—longer if you can. Cold or frozen dough balls bake thicker and are much sturdier for dipping later.
- Preheat oven to 350°F. Place chilled dough balls 2 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes, or until the edges are just set. Let cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely. Take a round cookie cutter or bowl as soon as they come out of the oven, place over the cookie and gently scoot to reshape into. perfect circle.
For the chocolate dip:
- Melt wafers or almond bark according to package directions. Dip the bottoms of the cooled cookies into the chocolate, letting it come slightly up the sides. Immediately press into a shallow bowl of nonpareils so the whole bottom is covered. Place on parchment until set, this usually take 3-5 minutes. Serve & enjoy!
Delicious! Worth the time it takes to dip all the cookies. Note to self: attempting to get the chocolate to set on a hot day takes a while😂
I love this recipe. It’s the best chocolate cookie recipe I have ever made. The BEST! Thank you!
So glad you loved it!