Next up for the Christmas cookie tray? These pretty little mocha-yummy bites. They’re loaded with flavor, and they are so easy to put together!
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:
Mocha Nonpareil Cookie
- 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.
I was concerned that the candy might overpower the cookie but, nuh-uh. Perfect blend of cookie and candy!
(Are you baking yet??)
0 thoughts on “Mocha Nonpareil Cookies”
So lovely!!!!! Thanks
Glad you like them!
I just love to make these cookies for my family and the children with I work for !!
Have fun, Izabel 😉
You have to stop blogging about cookies! I get sooo hungry reading your posts! I want to make them all, but I don’t have enough time! I love your blog!
I do bake a lot of cookies, don’t I. But, be forewarned. This cookie thing will get worse before it gets better*. I still have 12 good baking days ahead.
Thanks for the giggle!
*If you need to take a bigalittlea break until January, I’ll be sad…but I’ll understand 😉
Hi, I just found this recipe and want to give it a try, but I don’t see a temperature anywhere…is it 350 degrees?
Yes! 350 degrees it is. So sorry that I missed that. Have a wonderful holiday and happy baking 😉