The nonpareil candies (along with malted milk balls) were my 2 favorite candies growing up and today, rank second and third after any kind of dark chocolate! I just loved the way those little white balls felt in my mouth and the crunch they had. Those candies make an appearance in these cookies and those little white balls just sparkle against the chocolate cookie that surrounds them.
Besides being great for the holidays, these are wonderful any time of the year.
You might need a couple of packages of the candies as this recipe makes 6 – 6-1/2 dozen cookies. Perfect for the cookie sharing or to send to school, but be sure to keep a few for Santa! He’ll love them!
Mocha Dot Cookies
- 1 Tbsp. instant coffee granules (regular or decaf)
- 2 Tbsp. hot water
- 1-1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 egg, lightly beaten
- 1-1/2 tsp. pure vanilla
- Chocolate nonpareil candies (about 1” in diameter)
Preheat oven to 350. Lightly spray cookie sheet with nonstick spray or cover with parchment paper; set aside.
Dissolve instant coffee granules in hot water; let cool. Sift together flour, cocoa, salt and baking soda into medium bowl and set aside.
Beat butter and both sugars together in large bowl at medium speed until light and fluffy, about 4 – 5 minutes. Add lightly beaten egg, coffee mixture and vanilla. Beat until well blended. At low speed add flour mixture all at once and beat until well combined. Once flour begins combining, you can increase speed (low speed at first is to keep from it flying all over the kitchen).
Shape dough by level teaspoon into balls and place them 2” apart on prepared cookie sheets. Gently press 1 candy into each ball about 1/3 of the way (not all the way down). Cookies will spread around the candy as they bake. Continue with the balls until all the dough is used.
Bake 7 to 8 minutes or until set and the cookie it no longer shiny. Cool cookies on the cookie sheets for about 2 minutes to set, then transfer to wire racks to cool completely.
Store in airtight container.
Makes 6-6-1/2 dozen (depending on size of balls).