Cocoa Mill

Summer Sweets: Chocolate Nonpareil Cookies

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Last week I posted a recipe for chocolate brownies. I hope you all enjoyed them!

This week I have a tasty little treat that is very easy to make.  So grab your fun hat and let’s whip up some chocolate nonpareil cookies!

You will need some mini nonpareil ( I use Cocoa Mill’s dark chocolate nonpareil, just because they are readily available, and super good, you can use milk chocolate nonpareil too if you wish).

Cocoa Mill’s Chocolate Nonpareil Cookies:

2/3 cup of butter (or shortening)

1/2 cup of granulated sugar

1/2 cup  of brown sugar

1 egg

1 tsp. vanilla

1  3/4 cups of all-purpose flour

1/2 tsp. of baking soda

1/4 to 1/2 a tsp. of salt (depending on how sweet you like your cookies)

1/2 lb. chocolate nonpareil

Pre-heat oven to 375 degrees F.

Cream butter and sugars together, add egg and vanilla, mix well. Add flour, baking soda and salt, mix well. Roll cookie dough into 1 inch balls and place on a greased cookie sheet. Place a chocolate nonpareil in the center of each ball of dough and press down to flatten cookie.

Bake in the oven for 8-10 minutes. When lightly brown take out and cool on a wire rack. Enjoy with a tall glass of cold milk.

These cookie freeze well, this allows you to pull them out and enjoy them whenever you wish. 

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