December 24, 2021

Chocolate Mint Nonpareil Cookies

One of my favorite types of candy is a nonpareil. I love the crunch you get with each bite because of all of the nonpareil sprinkles. So when Christmas time comes around, I love getting those mint chip nonpareils that come in those bright pastel colors. This year, I figured, why not add them to some cookies?

These Chocolate Mint Chip Cookies are rich and fudgy, with a hint of mint in each bite. The mint chip nonpareils give them an added crunch that works well with their soft, fudgy center. It's one of my new favorite holiday cookies!

A FEW NOTES BEFORE WE GET STARTED

Preheat oven to 350º F. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.

In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.

Add eggs one at a time, followed by the vanilla. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.

Carefully fold in the mint chip nonpareils. Place the bowl of dough in the fridge and chill it for about 10 minutes.

Using a 2 tablespoon scoop, form cookies into balls and place each cookie a few inches apart on a parchment lined cookie sheet. Add a few pieces of mint chip nonpareils to the top of each cookie with the nonpareil side up.

Bake for 12-13 minutes or until cookies are firm around the edges. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.

Print

Chocolate Mint Chip Cookies

These Chocolate Mint Chip Cookies are rich and fudgy, with a hint of mint in each bite. The mint chip nonpareils give them an added crunch that works well with their soft, fudgy center. It's one of my new favorite holiday cookies!

  • Author: Marisa Guerra
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: 19 cookies
  • Category: Dessert

Ingredients

  • 270 grams (2 ¼ cups) flour
  • 21 grams (¼ cup) unsweetened cocoa powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 4 oz (½ cup butter), softened
  • 247 grams (1 ¼ cup) sugar
  • 4 oz bittersweet chocolate, melted
  • 2 eggs
  • 1 tsp vanilla
  • ¼ cup mint chip nonpareils, finely chopped, plus a few for topping

Instructions

  1. Preheat oven to 350º F.
  2. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
  4. Add eggs one at a time, followed by the vanilla.
  5. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
  6. Carefully fold in the mint chip nonpareils.
  7. Place the bowl of dough in the fridge and chill it for about 10 minutes.
  8. Using a 2 tablespoon scoop, form cookies into balls and place each cookie a few inches apart on a parchment lined cookie sheet.
  9. Add a few pieces of mint chip nonpareils to the top of each cookie with the nonpareil side up.
  10. Bake for 12-13 minutes or until cookies are firm around the edges.
  11. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.

Notes

  • Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days.
  • These can be made with the chip nonpareils or the flat disks. If you use the disks like I did, chop them up into smaller pieces. The chips can be added as is.

Keywords: mint, nonpareil, cookie, christmas

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