Fudgy Cocoa Drops

READY IN: 40mins
Recipe by PaulaG

These cookies were in the Fall 2006 edition of Cooking for 2. They are super quick and crunchy on the outside with a cake-like center. They are credited to Jill Duncan of Schriever, LA. The recipe calls for sugar; however, half sugar and half Splenda works very well

Top Review by ImPat

Made these for the DS to take to his music recreation group where they were enjoyed. I did substitute finely chopped macadamias for the almonds but otherwise made as per recipe. I got 23 drops and baked at 160C fan forced oven for 10 minutes. Thank you PaulaG, made for Aussie?NZ Swap #39, April 2010.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In a small mixing bowl, cream together the butter and sugar.
  3. Beat in the milk and vanilla.
  4. In another bowl, combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture, mixing well.
  5. Stir in the almonds; cover and refrigerate for 10 to 15 minutes.
  6. Form the dough into 12 to 16 balls.
  7. Place on cookie sheet that has been lined with parchment paper and bake in preheated oven for 13 to 18 minutes or until set and tops are cracked.
  8. Cool for a couple of minutes before removing to a wire rack.

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