Nonpareil Cookies
Soft and fudgy chocolate cookies get a fun twist with a bottom layer of melted chocolate and rainbow nonpareils. Chill the dough well—cold or even frozen—for sturdy cookies that won’t break while dipping. With chewy tops, crunchy sprinkle bottoms, and perfectly round edges, these nostalgic cookies are as fun to look at as they are to eat.
Servings: 20 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!