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Chocolate Noogies Recipe

Chocolate Noogies Recipe

Baking these cookies has been a holiday tradition for Claudia Wardius since childhood. "My mother, and her mother before her, used to make Chocolate Nuggets at Christmastime," says the Brown Deer, Wisconsin, mom. When they were little, her kids didn't like nuts (the traditional topping), so Claudia replaced them with buttercream frosting and sprinkles. "Robbie and Molly, then three and two, dubbed the new cookies Chocolate Noogies because they couldn't say nuggets," she explains.



  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 teaspoon salt
  • 2 ounces unsweetened chocolate, melted
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups flour


  • 3 tablespoons butter, softened
  • 2 1/4 cups sifted confectioners' sugar
  • 2 tablespoons milk, plus more if needed
  • 1 teaspoon vanilla extract
  • Colored sprinkles


Using an electric mixer on medium speed, cream the butter in a large bowl, gradually adding the sugar. Add the egg, salt, chocolate, milk, and vanilla, mixing well after each addition.

With a wooden spoon, stir in the flour until it is evenly blended. Cover the bowl with plastic wrap and chill the dough for about 30 minutes.

Heat the oven to 375°. Form the dough into 1-inch balls and set them on an ungreased baking sheet. Bake on the center oven rack until set, about 10 minutes. Makes 4 dozen cookies.

For the buttercream frosting: Using an electric mixer on medium speed, cream the butter in a medium bowl, gradually adding 1 cup of the confectioners' sugar. Add the milk, vanilla, and remaining confectioners' sugar, mixing well after each addition. If needed, add more milk, one teaspoon at a time, to reach the desired consistency.

Holding each cookie around its edges, dip it facedown into the frosting, lifting it up with a twisting motion to allow any excess frosting to drip back into the bowl. Immediately decorate the cookie with sprinkles before the frosting sets.