Fudgy Cocoa Drops Recipes

AUNT SALLY'S COCOA DROPS

Steps:

• Mix thoroughly sugar, shortening and egg. Stir in buttermilk and vanilla. Sift dry ingredients and stir in. Add nuts.
• Chill dough for 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Drop by rounded spoonfuls onto the cookie sheet.
• Bake 8 to 10 minutes. Cool. Frost with chocolate or white icing. Enjoy!

FUDGY COCOA DROPS

Steps:

• Preheat oven to 350 degrees.
• In a small mixing bowl, cream together the butter and sugar.
• Beat in the milk and vanilla.
• In another bowl, combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture, mixing well.
• Stir in the almonds; cover and refrigerate for 10 to 15 minutes.
• Form the dough into 12 to 16 balls.
• 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.
• Cool for a couple of minutes before removing to a wire rack.

FUDGY CHOCOLATE DROPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt, set aside.
• Sift together the flour, baking soda, and salt. Set aside. In the microwave or over a double boiler, melt chocolate stirring frequently until smooth. Remove from heat.
• In a medium bowl, cream together the shortening, butter, and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and melted chocolate. Mix in the dry ingredients alternately with the sour milk. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets about 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, until firm to the touch. Remove from baking sheets to cool on wire racks.

FUDGY COCOA DROPS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in almonds. Cover and refrigerate for 10 minutes. , Roll dough into 12 balls. Place 2 in. apart on an ungreased baking sheet. Bake at 350° for 13-18 minutes or until set and tops are cracked. Cool for 2 minutes before removing to a wire rack.

FUDGY BUTTONS

Steps:

• In a small saucepan, melt the butter; remove from the heat. Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonfuls onto waxed paper; flatten tops and shape into 1-in. patties. Refrigerate until serving.

FUDGY COCOA NO-BAKE TREATS

Steps:

• Line cookie sheet with wax paper or foil. Glad Press and Seal on a table or a counter works great too.
• Measure oats, peanut butter, vanilla, peanuts (if using) and set aside.
• Combine sugar, butter, milk and cocoa in medium sauce pan.
• Cook over MEDIUM heat, STIRRING CONSTANTLY, until mixture comes to a rolling boil. *** (DO NOT OVER BOIL. If you are not sure, remove from the heat once it reaches a boil).
• Remove from heat.
• Add oats, peanut butter, peanuts (if using) and vanilla; stir quickly; mix well.
• Immediately drop mixture by heaping teaspoonfuls onto prepared surface.
• Cool. Store in cool dry place.
• Make sure you lick the bowl/spoon and enjoy!
• Personal Tips:.
• *I use the Reduce Fat Jiff Peanut Butter and it works great.
• *I add up to 1 1/2 tsp additional of vanilla.
• *I always use butter.
• *Any % of milk will work, I normally use skim or 2%, it doesn't make a difference.

COCOA DROPS

Steps:

• Combine walnuts, flaxseeds, coconut, and oats in the bowl of a food processor. Process until uniformly combined.
• Add dates, raisins, cocoa powder, agave, cinnamon, and salt. Mix until all ingredients are blended and hold together when squeezed (you may need to add a bit more agave).
• Remove mixture from food processor and stir in chips.
• Measure out mixture using a candy scoop (like a small ice cream scoop) or a tablespoon. Mold/roll mixture into a ball.
• Roll candy in cocoa powder or a mixture of cocoa powder and powdered sugar (some people find straight cocoa powder to bitter).