Cooking What I Like With Love

Dutch Cocoa Cookies

Since I was a kid, I’ve been a fan of “copycat” recipes. My favorite coleslaw is a direct ripoff of a KFC copycat recipe I found 20 years ago in a copycat recipe book, in which you could find a method to recreate a Big Mac that would supposedly taste just like the real thing…only it took 8 hours to make. I never attempted that nonsense.

However, I do love this copycat recipe. It’s similar to a cookie I loved when I was a kid. These sparkly chocolate cookies came in a red box from a brand that started with an “arch” and ended with a “way”. But perhaps, I’ve revealed too much. Anyway, these cookies are chewy and taste like hot cocoa, with a great bit of crunch from the sparkly sugar on top. They’re great with a glass of milk and they basically taste like sitting by a fireplace with my mom when I was little while watching a marathon of Bing Crosby Christmas movies. I hope you love them and I hope I don’t get sued for the mentions of brand names!


For this super easy recipe, start by creaming butter and sugar in your mixer’s bowl.


Add the eggs and vanilla and mix until combined. In a separate bowl, mix all of the dry ingredients together. Then slowly incorporate them into the creamed mixture.






Scoop out the dough form into a disc on some plastic wrap. Wrap tightly and chill for an hour or two. If you want to be really true to the original cookies, you can form it into a 1 1/2 inch tube and chill really well and slice. But I did both and I think the rolled method is a bit much.








Once the dough is chilled, preheat the oven to 350°F. Form 1 inch balls of dough and dip JUST ONE HALF in sanding sugar (the sparkly sugar sprinkles). Flatten slightly while you’re dipping them, so the sugared side is on top when you bake them. Space coated balls out on parchment lined baking sheet.

Bake for 10 minutes until set, but do not overbake. These should be chewy, not crispy. Let cool for a few minutes, then transfer to wire rack or plate to cool completely.





Dutch Cocoa Cookies

Yield: 48 cookies

Dutch Cocoa Cookies

Chewy chocolate cookies taste like hot cocoa with a sweet crunch!


  • 2 1/2 sticks unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup Dutch process cocoa powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • White Sanding sugar, for rolling


  1. In your mixer's bowl, cream together the butter and sugar.
  2. Add the eggs and vanilla extract to the creamed mixture and mix until combined.
  3. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt.
  4. Slowly add the dry ingredients and continue mixing until incorporated.
  5. Flatten dough into a disc and wrap in plastic wrap. Chill in the refrigerator for 2 hours.
  6. Once dough is chilled, Preheat oven to 350°F.
  7. Roll 1 1/4 inch balls of dough and dip one half in sanding sugar, flattening ball slightly. Place coated balls sugar side up on a parchment paper lined cookie sheet, spacing balls to allow for spreading.
  8. Allow to cool for a few minutes on baking sheet, then remove to a wire rack or plate to cool.


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