Sno-Cap Cookies
This is an ultra-soft, one-bite chocolate cookie that is coated with chocolate and dipped in tiny white sprinkles. Simple and classic, they’ll bring you right back to childhood theater visits!
Sno-Caps Cookie Recipe
Do you know the little Sno-Caps treats? They’re essentially chocolate chips covered in tiny white nonpareils sprinkles. We always got them when we went to see a movie at the theater and I couldn’t get enough. These cookies are inspired by that beloved treat! They’re an adorably tiny and incredibly soft chocolate cookie that is dipped in melted semisweet chocolate and then covered with tons of the white nonpareils sprinkles. They absolutely look and taste like the OG. AND they’re still a one-bite snack, so you could totally sneak them into the theater if that’s your thing.
But here’s your fair warning: this recipe makes A LOT of cookies. Like, 120 a lot. If you don’t want to bake them all at once, the dough will freeze like a dream. I recommend scooping into tiny dough balls before freezing so they’re ready to bake when you’re ready to eat them.
Ingredients
*Find instructions and exact quantities in the recipe card at the bottom of the post.
- Salted butter, softened – I always, always use salted butter BUT unsalted butter will work too. Just add an extra pinch of salt to the dough if you’re subbing.
- Brown sugar
- Granulated sugar
- Eggs + 1 egg yolk – An extra egg yolk will work to make the cookies fudgy and chewy. It really adds to the texture!
- Corn syrup – This will give the cookies a nice soft + chewy texture.
- Vanilla – I used Pure Vanilla from my flavorings collection and it tastes so nice in these cookies.
- All-purpose flour
- Dutch processed cocoa powder
- Corn starch – Corn starch is a key player in getting these cookies to be insanely soft for days.
- Salt
- Baking soda
- Semisweet chocolate chips – You could use dark or milk instead, but in order to be true to the inspo treat, it has to be semisweet.
- Coconut oil or vegetable shortening – Whichever you prefer will work here.
- Small white nonpareils – I used 2 bottles of Wilton White Nonpareils, 3 oz. each.
How to Make Sno-Caps-Inspired Cookies
- Preheat the oven to 350°F (180°C).
- In a bowl, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes.
- Add in the eggs, corn syrup and vanilla extract and mix until combined.
- Scrape down the sides and add the flour, cocoa, corn starch, salt and baking soda. Mix until a soft dough forms.
- Divide the dough into 1 tsp. portions (a 1 tsp. cookie scoop will save you a lot of time here) and arrange on a cookie sheet lined with parchment or a silicone mat. Since these are so small you can get about 20 per sheet.
- Bake for 5-7 minutes or until the cookies no longer look glossy.
- Remove from the oven and allow the cookies to cool completely.
- Once the cookies are cool, melt the chocolate chips and coconut oil or shortening together by microwaving in 30 second increments, stirring in between until melted and smooth.
- Working one at a time, dip the top of a cookie in melted semisweet chocolate. Scrape off any excess chocolate on the side of the bowl and then lay flat into a shallow bowl of the white nonpareils. Allow the cookies to set up for a minute before flipping over and placing on a cookie sheet.
- Repeat with the rest of the cookies, and allow chocolate to set before serving. You can speed this process up in the refrigerator.
- Store at room temperature in an airtight container. Enjoy!
Cookie Storage
Once cooled, store your cookies in an airtight container on the counter for 3-5 days!
Freezing:
The cookie dough is a great candidate for freezing! I recommend scooping the dough into the 1tsp balls and placing the unbaked scoops in the freezer on a parchment lined cookie sheet. Allow them to freeze for 30 minutes or until they are hardened. Then you will transfer the frozen dough scoops to an airtight container or bag. They can be kept in the freezer for up to three months, and baked when a craving hits!
The baked and frosted/sprinkled cookies will also freeze really well and can be frozen in a resealable freezer bag for up to 3 months.
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches.
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
- 1tsp Cookie Scoop – This will save you SO MUCH TIME when making 120 of these tiny cookies ha.
- Chocolate Dipping Set – This is not the exact set I have. I have the Wilton Candy Melt Dipping Set, but my favorites are the tiny circle and the fork dipper, both of which this set has. They make dipping the cookies so much easier.
Candy-Inspired Treats
Sno-Caps Cookies
Ingredients
- 3/4 cup salted butter, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs + 1 egg yolk
- 1 Tbsp corn syrup
- 1/2 Tbsp vanilla
- 2 cups all-purpose flour
- 2/3 cups dutch processed cocoa powder
- 1/2 Tbsp. corn starch
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cups semi-sweet chocolate chips
- 1 tbsp coconut oil or vegetable shortening
- 6 oz. small white nonpareils (I used 2 bottles of Wilton White Nonpareils, 3 oz. each)
Instructions
- Preheat the oven to 350°F (180°C).
- In a bowl, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes.3/4 cup salted butter, softened, 1 cup brown sugar, 1/4 cup granulated sugar
- Add in the eggs, corn syrup and vanilla extract and mix until combined.2 eggs + 1 egg yolk, 1 Tbsp corn syrup, 1/2 Tbsp vanilla
- Scrape down the sides and add the flour, cocoa, corn starch, salt and baking soda. Mix until a soft dough forms.2 cups all-purpose flour, 2/3 cups dutch processed cocoa powder, 1/2 Tbsp. corn starch, 1/2 tsp salt, 1/2 tsp baking soda
- Divide the dough into 1 tsp. portions (a 1 tsp. cookie scoop will save you a lot of time here) and arrange on a cookie sheet lined with parchment or a silicone mat. Since these are so small you can get about 20 per sheet.
- Bake for 5-7 minutes or until the cookies no longer look glossy.
- Remove from the oven and allow the cookies to cool completely.
- Once the cookies are cool, melt the chocolate chips and coconut oil or shortening together by microwaving in 30 second increments, stirring in between until melted and smooth.1 1/2 cups semi-sweet chocolate chips, 1 tbsp coconut oil or vegetable shortening
- Working one at a time, dip the top of a cookie in melted semisweet chocolate. Scrape off any excess chocolate on the side of the bowl and then lay flat into a shallow bowl of the white nonpareils. Allow the cookies to set up for a minute before flipping over and placing on a cookie sheet.6 oz. small white nonpareils
- Repeat with the rest of the cookies, and allow chocolate to set before serving. You can speed this process up in the refrigerator.
- Store at room temperature in an airtight container. Enjoy!
