Sno-Caps Cookies

A pile of snocap cookies, made to look like the treat!

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!

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Prep Time: 25

Cook Time: 7

Servings: one-bite cookies

Calories: 41kcal

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!

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