Cocoa Crinkle Cookies with Nonpareils

These chocolate cookies travel well and are a great addition to lunchboxes or the dessert table at a party.

Ingredient notes: A batch of these cookies requires a lot of nonpareils. Stock up. I bought a 1 1/2-lb bag of nonpareils on Amazon and used more than 1/3 of it on a double batch. Those tiny containers you get in the supermarket won’t get you very far with these cookies. But they’re worth it. A very chocolatey, soft cookie, with a nice crunch from the nonpareils. I recommend the cocoa powder from Lidl, if you have that supermarket nearby. It’s inexpensive and deliciously chocolatey.

This recipe makes about 2 1/2 dozen cookies.


1 cup butter, softened (2 sticks)
2 cups sugar
2 eggs
1 tsp vanilla extract
3/4 cup cocoa powder
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Nonpareils for rolling the cookies


Preheat oven to 350. Cover baking sheets with parchment or Silpat.
Using a mixer, cream butter and sugar. Add eggs and vanilla. Blend until soft and fluffy. Add cocoa, flour, baking soda, and salt.
Mix until dough is thick.
Use a cookie scoop to measure dough into balls. Roll in nonpareils and place on prepared baking sheets, spacing cookies at least 2 inches apart.
Bake 10 minutes. Allow cookies to cool on baking sheets at least 10 minutes before removing to rack.

Note: If you run out of nonpareils, these cookies are also great rolled in coarse sugar.

Nutrition information does not include nonpareils.

Recipe and photo copyright 2022 Barb Szyszkiewicz, all rights reserved.

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