I bought these dark chocolate nonpareil candies at my local Stop & Shop. They are not quite the gourmet chocolate candies that you’d find at a fancy-pants candy shop, but they are tasty nonetheless…and paired with a chocolate shortbread base, they turn into one delicious little cookie.
Here’s how to do it:
2 sticks softened butter
1/2 cup sugar
2 tsp. vanilla extract
1 tbsp. instant espresso coffee (regular coffee works too)
1 3/4 cups flour
1/4 cup cocoa
Approx. 8 oz. dark chocolate nonpareil candies
Cream butter and sugar. Add vanilla and espresso. Mix until blended. Mix in flour and cocoa. Roll dough into 1″ balls and press one nonpareil candy on top. Place on parchment lined cookie sheet. (Cookies spread very little) Bake 15 – 20 minutes, or until cookie is firm.
(Are you baking yet??)