Cocoa Drop Cookies

Cocoa Drop Cookies
Diana Rattray
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 36 servings
Nutritional Guidelines (per serving)
95 Calories
4g Fat
12g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 36 servings
Amount per serving
Calories 95
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 9%
Cholesterol 29mg 10%
Sodium 123mg 5%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 2%
Protein 2g
Calcium 24mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These yummy soft chocolate cookies are made with cocoa, buttermilk, and pecans. Feel free to replace the pecans with chocolate chips, or use a combination of chopped nuts and chocolate chips.


  • 1/4 cup butter (softened)
  • 1/4 cup shortening
  • 1 cup granulated sugar
  • 1 large egg
  • 2/3 cup​ buttermilk
  • 1 teaspoon vanilla
  • 1 1/2 cups​ all-purpose flour (6 3/4 ounces)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cocoa powder

Steps to Make It

  1. Cream shortening and butter with sugar; beat in egg. Stir in the buttermilk and vanilla.

  2. Sift dry ingredients together then stir into the first mixture.

  3. Chill cookie dough for 1 hour.

  4. Heat the oven to 400 F.

  5. Drop with a teaspoon onto greased or parchment-lined baking sheet, leaving about 2 inches between cookies.

  6. Bake in the preheated oven for about 8 to 10 minutes, or until set.

  7. Cool and frost with a simple chocolate or vanilla icing if desired.

  8. Makes about 2 1/2 to 3 dozen cookies.


    Recipe Variations

    Fun toss-ins for every taste:

    • Pecans or Walnuts
    • Crumbled Graham Crackers
    • Marshmallows