NESTLÉ® SNO-CAPS® Cocoa Cookies

NESTLÉ® SNO-CAPS® Cocoa Cookies
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  • 2 all-purpose flour
  • 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 (10-oz. pkg.) NESTLÉ® SNO-CAPS® , divided


PREHEAT oven to 350° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup SNO-CAPS®. Drop by rounded tablespoon onto ungreased baking sheets. Top dollops with remaining SNO-CAPS®.

BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes about 42 cookies

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet): Increase flour to 2 cups plus 2 tablespoons. Reduce butter to 14 tablespoons; both granulated and brown sugars to 1/2 cup each. No changes in bake time.