Best 20 Cocoa Cookies Recipes

SOFT COCOA COOKIES

Steps:

• Cream butter and brown sugar;add egg.
• Sift dry ingredients and add to butter/sugar mixture alternately with milk.
• Add vanilla.
• Drop by spoonfuls on ungreased cookie sheet.
• Bake 8-12 minutes at 400°F; do not overbake.
• Ice with chocolate icing, if desired.

COCOA-ALMOND MERINGUE COOKIES

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. , Fold in 1/4 cup cocoa. Place mixture in a pastry bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours. , Dust cookies with remaining cocoa. Carefully remove from parchment. Store in an airtight container.

COCOA PUFF COOKIES

Steps:

• In a large pot; bring to a boil the sugar, syrup and honey.
• Boil until sugar is almost melted.
• Stir in peanut butter and then the Coco Puffs.
• Drop by spoonfuls onto wax paper and let cool. Store in a air-tight container.

COCOA KISS COOKIES

Steps:

• In a medium bowl, cream together the butter and sugar. Stir in the vanilla. Combine the flour and cocoa, add to the flour mixture, mix until all of the flour is absorbed. Finally, stir in the pecans. Cover and refrigerate dough for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Unwrap chocolate kisses. Mold about 1 tablespoon of dough around each chocolate kiss. Place 1 1/2 inches apart onto an ungreased cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven, or until set. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Roll cooled cookies in confectioners' sugar.

COCOA CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream the butter, oil and sugars until light and fluffy. Beat in eggs. Beat in pudding mix and water. Combine the flour, baking soda and salt; gradually add to the chocolate mixture and mix well (dough will be stiff). Stir in the chocolate chips., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until set and edges are firm. Cool for 2 minutes before removing to wire racks.

FLOURLESS COCOA COOKIES

Steps:

• Heat the oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
• In a large bowl, whisk the eggs until well blended.
• In another large bowl, sift together confectioners' sugar, cocoa powder, cinnamon and salt. Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk. Stir in vanilla and chocolate.
• Use a 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 1/2 inches between them. Sprinkle with flaky salt.
• Bake, rotating front to back, and top to bottom, halfway through, until set around the edges, cracked on top and slightly underbaked in the middle, 10 to 13 minutes. Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.

HAZELNUT COCOA COOKIES

Steps:

• Beat the butter, chocolate-hazelnut spread, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Blend the whole egg into the butter mixture. Beat in the egg yolk and vanilla.
• In a separate bowl, sift together the flour, baking soda, and salt. Mix the dry mixture into the egg and sugar mixture about 1/3 at a time until all the flour is incorporated. Gather the dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Roll dough into large balls (about the size of a golf ball) and place 2 inches apart on ungreased cookie sheet. Bake until cookie is slightly firm on the outside, 8 to 10 minutes. Cool cookies on pans before removing.

COCOA BROWN BUTTER COOKIES WITH SEA SALT

Steps:

• In a small saucepan, melt butter on low to medium heat. Stir occasionally, until mixture has browned and has a nutty aroma, with small flecks at the bottom of the pan (more detailed instructions on how to brown butter here). Remove from heat and quickly stir in sugars and vanilla. Allow to cool to room temperature. In a large mixing bowl, add flour and baking soda. Stir in sugar mixture until well combined. Allow mixture to sit for at least 30 minutes, so the flour and butter can meld. Preheat oven to 325 degrees F. Scoop dough into 1″ balls and place evenly, about 2″ apart on a parchment-lined baking sheet. Sprinkle a small pinch of sea salt on each cookie, and lightly press in. If your palate errs on the saltier side, feel free to add more! Bake for 15 minutes, or until edges are crisped and middle is set. Allow to cool for 5 minutes on baking sheet, then transfer to wire rack to cool completely.

COCOA DROP COOKIES

Steps:

• Mix shortening, sugar and egg.
• Stir in the buttermilk and vanilla.
• Sift together dry ingredients and stir into buttermilk mixture.
• Chill at least 1 hour.
• Drop by rounded teaspoons on lightly greased cookie sheet; about 2" apart.
• Bake at 400° just until almost no imprint remains when lightly touched.

COCOA BROWNIE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. In a small bowl, whisk flour, cocoa, baking powder and salt. Stir into creamed mixture. Fold in chocolate chunks., Drop dough by quarter cupfuls 3 in. apart onto lightly greased baking sheets. Spread each to about 3-in. diameter. Bake 9-11 minutes or until tops are cracked and cookies are just set. Cool on pans 2 minutes. Remove to wire racks to cool.

MUSCOVADO COCOA CHIP COOKIES

Steps:

• Line a 12-by-17-inch baking sheet with parchment paper.
• Into a medium bowl, sift together the flour, cocoa powder, baking soda and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add 2/3 cup of the sugar and beat until light in color and texture, about 3 minutes. Add the egg and vanilla extract and beat until the egg is fully absorbed and the mixture lightens in color, 1 minute more. Reduce the speed to low and gradually stir in the flour mixture just until combined (avoid over-mixing or the cookies will be dry!). Stir in the chocolate.
• Use a 1 tablespoon measuring spoon to portion the dough onto the prepared baking sheets- 12 cookies per sheet, evenly spaced (the cookies won't spread too much during baking). Freeze until the dough is solid, about 30 minutes.
• Meanwhile, position a rack to the center of the oven and preheat the oven to 350 degrees F.
• Roll the dough balls in the remaining 1/3 cup sugar to coat completely.
• Bake the cookies just until they are slightly puffed and the edges can be lifted off the parchment with a fingertip, but the cookies look somewhat underdone and soft towards the center, 10 minutes, being careful not to over-bake. Cool the cookies completely on the baking sheet set over a wire rack. Store in an airtight container at room temperature for up to 5 days.

COCOA PEBBLES (COOKIES)

Steps:

• Mix cocoa and milk in a sauce pan.
• Stir in the sugar and butter and bring to a boil, for 1 minute.
• Remove from heat and stir in peanut butter and oatmeal.
• Drop by spoonful onto waxpaper.
• Let cool until firm.

COCOA SPRITZ COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Whisk the flour, cocoa powder, baking powder, salt and cloves in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until just combined. Reduce the mixer speed to low; beat in the flour mixture until just incorporated.
• Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies about 1 inch apart onto 2 baking sheets. Decorate with sanding sugar.
• Bake, switching the pans halfway through, until the cookies are set, 15 to 20 minutes. Let cool 3 minutes on the baking sheets, then loosen with a thin spatula and let cool completely on the baking sheet.

COCOA CHIP COOKIES

Steps:

• In a bowl, cream the butter, cream cheese and sugars. Add the egg and egg white; mix well. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in chocolate chips., Drop by rounded tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 7-10 minutes or until edges are set. Cool for 2 minutes before removing to wire racks. Store in an airtight container.

COCOA PEBBLES CHOCOLATE COOKIES RECIPE - (4.3/5)

Steps:

• Mix butter, sugar, egg, milk, and vanilla. Combine dry ingredients then mix well with the butter mixture. Drop by teaspoonfuls on a cookie sheet. Bake at 350 degrees for 8-10 minutes or until done. Cool several minutes before removing from pan.

COCOA-PEANUT BUTTER HEART-SHAPED SANDWICH COOKIES

Steps:

• Whisk flour, cocoa and baking powder in small bowl to blend. Using electric mixer, beat butter, 1 cup sugar and 1/2 cup powdered sugar in large bowl until well blended. Beat in egg, then peanut butter and vanilla. Add dry ingredients; beat until well blended. Divide dough into 4 pieces; flatten each into disk. Wrap dough in plastic; chill overnight.
• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Butter 2 baking sheets. Sprinkle work surface generously with additional sugar. Place 1 dough disk atop sugar on work surface (dough will be soft; keep remainder refrigerated). Sprinkle top of dough with additional sugar. Roll out dough to generous 1/4-inch thickness, sprinkling with additional sugar as needed to prevent sticking.
• Using 3-inch heart-shaped cookie cutter, cut out cookies. Transfer cookies to prepared baking sheets, spacing 2 inches apart. Using small heart-shaped or round cookie cutter, make 1 hole in center of half of cookies. Gather dough scraps; reshape into disk and refrigerate. Bake cookies until puffed and beginning to crack on top, about 7 minutes. Using spatula, transfer cookies to rack; cool completely. Repeat rolling, cutting and baking with remaining dough disks and scraps. (Can be made 2 days ahead. Store between layers of waxed paper in airtight container.)
• Stir chopped milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove chocolate from over water. Sift additional powdered sugar over cookies with hole. Place 1 solid cookie, bottom side up, on work surface. Spread 1 teaspoon melted chocolate over. Spoon 1 scant teaspoon strawberry jelly atop chocolate in center. Immediately top with cookie with hole, placing hole over jelly and pressing gently to adhere (cookies are very tender). (Can be prepared 1 day ahead. Store in single layer in airtight container and refrigerate. Cookies may soften slightly.)

LOW FAT COCOA COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Ina a bowl stir together the flour, baking soda and salt.
• In a large bowl beat the margarine and the sugar until light and fluffy. Mix in the eggs and vanilla and beat well. Stir in the flour mixture and mix thoroughly. Stir in the cereal.
• Drop dough by rounded teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until lightly browned. Let cookies cool on a wire rack.

PEPPERMINT HOT COCOA COOKIES

Steps:

• Heat oven to 350 degrees F. In medium bowl, break apart cookie dough. Knead in baking cocoa until thoroughly combined.
• Shape dough into 20 (1 1/2-inch) balls. Place on ungreased cookie sheets, and press down slightly with fingers. Bake 10 to 13 minutes or until centers of cookies are set; cool 2 minutes on pans. Transfer to cooling racks to cool completely, about 15 minutes.
• Meanwhile, with spatula sprayed with cooking spray, transfer marshmallow creme to microwavable cup sprayed with cooking spray. Microwave uncovered on Medium (50%) 60 to 90 seconds or until melted. Cool slightly, then transfer to resealable food-storage plastic bag.
• Cut 1/8 inch from 1 corner of bag, then drizzle cookies with marshmallow creme, and sprinkle with crushed peppermint candies. Refrigerate at least 30 minutes but no longer than 12 hours before serving.

APPLESAUCE COCOA COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Cream together shortening and sugar replacement. Add egg and blend well.
• Sift all dry ingredients together and add alternately with applesauce and water to creamed mixture. Be sure to add flour first and last.
• Drop by teaspoonfuls onto greased cookie sheets. Bake at 375 degrees F for 12-15 minutes.

MACADAMIA COCOA COOKIES

Steps:

• In a small bowl, cream butter and sugars until light and fluffy. Add vanilla. Combine flour and cocoa; gradually add to creamed mixture. Stir in nuts. Shape into 1-1/2-in. balls. , Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Bake at 350° for 12-14 minutes or until surface cracks. Remove to wire racks to cool.