Zesty, rich, and utterly decadent—these cacao cookie recipes are a chocolate lover’s dream come true. Whether you’re craving a quick treat or planning a cozy baking session, our roundup offers 30 irresistible ways to satisfy your sweet tooth. From chewy classics to creative twists, there’s a perfect cookie waiting for you. Dive in and discover your new favorite indulgence!
Double Cacao Chunk Cookies
These double cacao chunk cookies are the ultimate chocolate lover’s treat, combining rich cocoa powder with generous chunks of dark chocolate for a double dose of decadence in every bite. Today, I’ll guide you through each step to ensure your cookies turn out perfectly chewy with crisp edges, just like your favorite bakery version.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature—this makes creaming with sugar much easier.
– 1 cup granulated sugar, for that classic cookie sweetness.
– 1 cup packed light brown sugar, which adds a lovely molasses note and chewy texture.
– 2 large eggs, at room temperature to help them blend smoothly into the dough.
– 2 teaspoons pure vanilla extract, my go-to for a warm, aromatic flavor.
– 3 cups all-purpose flour, spooned and leveled to avoid dense cookies.
– ¾ cup unsweetened cocoa powder, sifted to prevent lumps—I prefer Dutch-processed for its deep color.
– 1 teaspoon baking soda, to give the cookies a slight lift.
– ½ teaspoon salt, which enhances all the chocolate flavors beautifully.
– 2 cups dark chocolate chunks, roughly chopped from a bar for those melty pockets.
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter, granulated sugar, and light brown sugar for 2–3 minutes, until light and fluffy—this step incorporates air for a tender cookie.
3. Add the room-temperature eggs one at a time, beating well after each addition to ensure they’re fully incorporated.
4. Mix in the pure vanilla extract until just combined.
5. In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, and salt to evenly distribute the leavening agents.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms—be careful not to overmix, as it can make the cookies tough.
7. Fold in the dark chocolate chunks using a spatula until they’re evenly distributed throughout the dough.
8. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake in the preheated oven for 10–12 minutes, until the edges are set but the centers still look slightly soft; they’ll firm up as they cool, giving you that perfect chewy texture.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Just out of the oven, these cookies boast a crackly top with a fudgy interior, thanks to the double cacao hit. Serve them warm with a glass of cold milk for a classic pairing, or crumble them over vanilla ice cream for an indulgent dessert twist.
Spicy Cacao and Sea Salt Cookies
Now, let’s make some cookies that perfectly balance sweet, spicy, and salty flavors—a treat that’s surprisingly simple yet impressively complex. These Spicy Cacao and Sea Salt Cookies come together with pantry staples and a few special twists, creating a sophisticated dessert that’s perfect for holiday gifting or cozy evenings.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 cups all-purpose flour (I always spoon and level it for accuracy)
– 1 teaspoon baking soda
– 1/2 teaspoon fine sea salt, plus extra for sprinkling
– 1 cup unsalted butter, softened at room temperature (this makes creaming easier)
– 3/4 cup granulated sugar
– 3/4 cup packed light brown sugar
– 2 large eggs, at room temperature (they blend better with the butter)
– 1 teaspoon pure vanilla extract (the real stuff makes a difference)
– 1/2 cup unsweetened cocoa powder, sifted (I use Dutch-process for a richer flavor)
– 1/2 teaspoon cayenne pepper (adjust to your heat preference)
– 1 cup semi-sweet chocolate chips (I like the mini ones for even distribution)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and 1/2 teaspoon fine sea salt until well combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter, granulated sugar, and packed light brown sugar for 2–3 minutes, until light and fluffy.
4. Add the room temperature eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Mix in the pure vanilla extract until just blended.
6. Gradually add the sifted unsweetened cocoa powder and cayenne pepper to the wet ingredients, mixing on low speed until no streaks remain.
7. Slowly incorporate the dry flour mixture into the wet ingredients, mixing on low speed just until a dough forms, being careful not to overmix.
8. Fold in the semi-sweet chocolate chips with a spatula until evenly distributed throughout the dough.
9. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
10. Lightly sprinkle a pinch of fine sea salt over the top of each cookie dough ball.
11. Bake in the preheated oven for 10–12 minutes, until the edges are set but the centers still look slightly soft.
12. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to firm up.
13. Transfer the cookies to a wire rack to cool completely.
Here, you’ll find these cookies boast a crisp edge with a chewy center, thanks to the brown sugar and careful baking time. The spicy kick from the cayenne pepper builds slowly, complementing the deep cocoa flavor, while the sea salt enhances every bite. Serve them warm with a glass of cold milk or crumble them over vanilla ice cream for an indulgent dessert twist.
Chewy Cacao Oatmeal Cookies
Haven’t you ever wanted a cookie that’s both chewy and packed with chocolate flavor? These Chewy Cacao Oatmeal Cookies are exactly that—a perfect blend of hearty oats and rich cacao that comes together with a methodical approach any beginner can follow. Let’s walk through each step together to ensure your cookies turn out perfectly every time.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened at room temperature—this helps it cream smoothly with the sugar.
– 1 cup packed light brown sugar, for that deep molasses flavor I love in chewy cookies.
– ½ cup granulated sugar, to balance the sweetness and add a bit of crispness.
– 2 large eggs, at room temperature (I find this prevents the dough from curdling).
– 1 teaspoon pure vanilla extract, my go-to for enhancing the chocolate notes.
– 1 ½ cups all-purpose flour, spooned and leveled to avoid dense cookies.
– ½ cup unsweetened cacao powder, sifted to remove any lumps for a smooth batter.
– 1 teaspoon baking soda, to give the cookies a slight lift.
– ½ teaspoon salt, which I always add to heighten all the flavors.
– 3 cups old-fashioned rolled oats, not quick-cooking, for that signature chewy texture.
– 1 cup semi-sweet chocolate chips, because extra chocolate never hurts!
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter, brown sugar, and granulated sugar together for 2–3 minutes until light and fluffy.
3. Add the room-temperature eggs one at a time, beating well after each addition to incorporate fully.
4. Mix in the vanilla extract until just combined.
5. In a separate medium bowl, whisk together the flour, sifted cacao powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no white streaks remain, being careful not to overmix.
7. Fold in the rolled oats and chocolate chips with a spatula until evenly distributed throughout the dough.
8. Using a cookie scoop or tablespoon, drop rounded balls of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake in the preheated oven for 10–12 minutes, or until the edges are set but the centers still look slightly soft—this is key for chewiness.
10. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
11. Tip: For extra chewy cookies, slightly underbake by 1 minute and let them firm up as they cool.
12. Tip: If the dough feels too sticky, chill it in the refrigerator for 15 minutes before scooping for easier handling.
13. Tip: Rotate the baking sheets halfway through baking to ensure even browning in the oven.
Most importantly, these cookies emerge with a delightful chew from the oats and a deep chocolatey richness from the cacao. Their slightly crisp edges give way to a soft center, making them ideal for dunking in milk or serving warm with a scoop of vanilla ice cream for an indulgent treat.
Almond Butter Cacao Cookies
Let’s make these irresistible almond butter cacao cookies—a chewy, chocolatey treat that’s surprisingly simple to whip up with pantry staples. They’re perfect for a quick snack or a sweet gift, and the methodical steps below will guide you through each stage for foolproof results.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup creamy almond butter (I love using a natural, unsweetened variety for a rich nutty base)
– ½ cup coconut sugar (this adds a caramel-like sweetness without being overly processed)
– 1 large egg, at room temperature (this helps it blend smoothly into the dough)
– 1 tsp vanilla extract (pure vanilla is my go-to for the best flavor depth)
– ¼ cup unsweetened cacao powder (use high-quality cacao for an intense chocolate kick)
– ½ tsp baking soda (this gives the cookies a slight lift and chewy texture)
– ¼ tsp sea salt (a pinch enhances all the other flavors beautifully)
– ½ cup dark chocolate chips (I prefer 70% cacao chips for a bittersweet contrast)
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy almond butter and ½ cup coconut sugar, stirring with a spatula until fully incorporated—this should take about 1 minute.
3. Crack 1 large egg into the bowl and add 1 tsp vanilla extract, then mix vigorously for another minute until the mixture is smooth and slightly glossy.
4. Sift in ¼ cup unsweetened cacao powder, ½ tsp baking soda, and ¼ tsp sea salt directly over the wet ingredients to avoid lumps.
5. Fold the dry ingredients into the wet mixture using gentle strokes until no streaks of cacao remain, which typically takes 2-3 minutes.
6. Tip: Scrape down the sides of the bowl with your spatula halfway through to ensure even mixing.
7. Gently stir in ½ cup dark chocolate chips until they’re evenly distributed throughout the dough.
8. Scoop heaping tablespoons of dough and roll them into 12 equal-sized balls, placing them 2 inches apart on the prepared baking sheet.
9. Use a fork to gently press down each ball in a crisscross pattern, flattening them to about ½-inch thickness.
10. Tip: Lightly dip the fork in water between presses to prevent sticking and create cleaner lines.
11. Bake the cookies in the preheated oven for exactly 10-12 minutes, or until the edges are set and the centers look slightly soft.
12. Tip: Rotate the baking sheet halfway through baking for even browning, as oven hotspots can vary.
13. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up.
14. Transfer the cookies to a wire rack to cool completely, which takes about 15-20 minutes.
Got a batch of warm, fragrant cookies ready? These delights boast a fudgy, chewy center with a crisp edge, thanks to the almond butter’s natural oils and the cacao’s deep richness. Serve them slightly warm with a glass of cold milk for a classic treat, or crumble them over vanilla ice cream for an indulgent dessert twist—they’re so versatile, you might just sneak an extra one straight from the rack!
Gluten-Free Cacao and Hazelnut Cookies
Mixing up a batch of these gluten-free cacao and hazelnut cookies is simpler than you might think—even if you’re new to baking. Let’s walk through each step together so you can create chewy, chocolatey treats that everyone will enjoy. You’ll be surprised how easy it is to make something so delicious from scratch.
Serving: 12 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup almond flour (I find it gives the best texture for gluten-free baking)
– ½ cup coconut sugar (it adds a lovely caramel note without being too sweet)
– ⅓ cup cacao powder (use high-quality for a rich chocolate flavor)
– ¼ cup melted coconut oil (make sure it’s cooled slightly to avoid cooking the eggs)
– 2 large eggs (I prefer room temperature eggs here for smoother mixing)
– 1 tsp vanilla extract (pure extract makes a big difference in aroma)
– ½ tsp baking soda
– ¼ tsp salt
– ½ cup chopped hazelnuts (toasted hazelnuts are my go-to for extra crunch)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut sugar, cacao powder, baking soda, and salt until no lumps remain.
3. In a separate medium bowl, beat the eggs lightly with a fork, then stir in the melted coconut oil and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix with a spatula until a thick dough forms.
5. Fold in the chopped hazelnuts gently to distribute them evenly throughout the dough.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Use the back of a spoon to flatten each cookie slightly to about ½-inch thickness.
8. Bake in the preheated oven for 10–12 minutes, or until the edges are set and the tops look dry.
9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up.
10. Transfer the cookies to a wire rack to cool completely before serving.
Done right, these cookies emerge with a crisp edge and a soft, fudgy center that melts in your mouth. The toasted hazelnuts add a satisfying crunch that pairs perfectly with the deep cacao flavor. For a special touch, try serving them warm with a scoop of vanilla ice cream or crumbled over yogurt for breakfast.
Vegan Cacao Chip Cookies
Delightfully chewy yet crisp, these vegan cacao chip cookies are a plant-based twist on a classic that never disappoints. They come together with simple pantry staples and bake into perfectly golden rounds every time.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 1 cup all-purpose flour (I always spoon and level it for accuracy)
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt (a pinch more if you like a salty-sweet contrast)
- ½ cup coconut oil, solid but scoopable (refined coconut oil keeps the flavor neutral)
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ¼ cup unsweetened applesauce (my secret for moisture without eggs)
- 1 teaspoon pure vanilla extract
- ¾ cup vegan cacao chips (I love the bittersweet ones from Enjoy Life)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until fully combined.
- In a large bowl, use a hand mixer on medium speed to cream the solid coconut oil, light brown sugar, and granulated sugar for 2 minutes until fluffy. Tip: Scrape the bowl halfway through to ensure even mixing.
- Add the unsweetened applesauce and pure vanilla extract to the large bowl, and mix on low speed just until incorporated, about 30 seconds.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms, about 1 minute. Avoid overmixing.
- Fold in the vegan cacao chips with a spatula until evenly distributed throughout the dough.
- Scoop 2-tablespoon portions of dough, roll into balls, and place them 2 inches apart on the prepared baking sheet. Tip: Gently flatten each ball slightly with your palm for more even baking.
- Bake at 350°F for 9–11 minutes, until the edges are lightly golden but the centers still look soft. Tip: The cookies will firm up as they cool, so don’t overbake.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Amazingly, these cookies emerge with a crisp edge and a soft, chewy center, packed with rich cacao flavor. Serve them warm with a glass of almond milk, or crumble them over dairy-free ice cream for an indulgent treat.
Mint Cacao Brownie Cookies
Baking these Mint Cacao Brownie Cookies is like creating a perfect, fudgy hybrid of a brownie and a cookie, all brightened with a refreshing minty twist. They’re surprisingly simple to make, and I’ll guide you through each step to ensure chewy, chocolatey success. You’ll be rewarded with a treat that’s both decadent and delightfully fresh.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, melted and slightly cooled—I find this gives a fudgier texture than creaming.
– 1 ½ cups granulated sugar
– 2 large eggs, ideally at room temperature for better emulsion.
– 2 teaspoons pure vanilla extract, my secret for depth of flavor.
– ¾ cup unsweetened cocoa powder, sifted to avoid lumps.
– 1 ¼ cups all-purpose flour, spooned and leveled for accuracy.
– ½ teaspoon baking powder
– ¼ teaspoon salt, a must to balance the sweetness.
– 1 cup dark chocolate chips, because more chocolate is always better.
– 1 teaspoon peppermint extract, for that cool, refreshing note—use pure, not imitation, for the best flavor.
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and granulated sugar for about 1 minute until well combined.
3. Tip: Add the room-temperature eggs one at a time, whisking thoroughly after each addition to create a smooth, emulsified base.
4. Whisk in the vanilla extract and peppermint extract until fully incorporated.
5. Sift the cocoa powder, flour, baking powder, and salt directly into the wet ingredients. Tip: Sifting prevents clumps and ensures even mixing.
6. Use a rubber spatula to fold the dry ingredients into the wet until just combined and no dry streaks remain; avoid overmixing.
7. Gently fold in the dark chocolate chips until evenly distributed throughout the dough.
8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Tip: Bake for 9–11 minutes, until the edges are set but the centers still look slightly soft and underbaked—this is key for that fudgy, brownie-like texture.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Glancing at these cookies, you’ll notice their crackly tops and soft, dense centers that mimic a perfect brownie. The rich cacao pairs beautifully with the cool mint, creating a sophisticated flavor that’s far from ordinary. For a festive touch, try serving them slightly warm with a scoop of vanilla ice cream or drizzled with a simple chocolate glaze.
Peanut Butter Cacao Swirl Cookies
Baking these peanut butter cacao swirl cookies is like creating edible art—they’re a delightful twist on classic peanut butter cookies with rich chocolatey ribbons running through every bite. Perfect for holiday cookie swaps or a cozy afternoon treat, this recipe walks you through each stage methodically so even beginners can achieve that beautiful marbled effect. Let’s gather our ingredients and get started.
Serving: 24 cookies | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup creamy peanut butter (I prefer natural, no-stir varieties for consistent texture)
– ½ cup unsalted butter, softened to room temperature (this creams better with sugar)
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large eggs, at room temperature for easier mixing
– 1 teaspoon pure vanilla extract
– 2¼ cups all-purpose flour, spooned and leveled to avoid dense cookies
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– ¼ cup unsweetened cacao powder (I use Dutch-processed for a deeper flavor)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
3. Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, baking soda, and sea salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a cohesive dough forms, being careful not to overmix.
7. Divide the dough evenly into two halves in separate bowls.
8. To one half, gently fold in the cacao powder until fully blended and evenly colored.
9. Take a tablespoon of each dough and roll them together lightly between your palms to create a marbled ball, repeating until all dough is used.
10. Place the dough balls about 2 inches apart on the prepared baking sheets.
11. Use a fork to gently press a crisscross pattern on top of each cookie, flattening slightly.
12. Bake in the preheated oven for 9–11 minutes, or until the edges are lightly golden but centers are still soft.
13. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Very chewy with a crisp edge, these cookies offer a perfect balance of nutty peanut butter and rich chocolate in every swirl. Serve them warm with a glass of cold milk for ultimate comfort, or crumble over vanilla ice cream for an indulgent dessert twist.
Cacao Espresso Crinkle Cookies
Gathering around the kitchen during the holiday season calls for a cookie that’s both sophisticated and simple to make. Cacao Espresso Crinkle Cookies combine deep chocolate flavor with a subtle coffee kick, creating a treat that’s perfect for sharing or savoring with a warm drink. Let’s walk through the process together, step by step, to ensure your cookies turn out beautifully cracked and deliciously tender.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup all-purpose flour (I always spoon and level it for accuracy)
– 1/2 cup unsweetened cacao powder (use a high-quality brand for rich flavor)
– 1 tsp baking powder
– 1/4 tsp salt (a pinch of fine sea salt balances the sweetness)
– 1/2 cup unsalted butter, softened to room temperature (this creams better with sugar)
– 3/4 cup granulated sugar
– 2 large eggs, at room temperature (they incorporate more smoothly)
– 1 tsp vanilla extract
– 1 tbsp finely ground espresso (I prefer a dark roast for a bold note)
– 1/2 cup powdered sugar for rolling
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cacao powder, baking powder, and salt until fully combined.
3. In a large bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar for 2-3 minutes, until light and fluffy.
4. Add the room-temperature eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Mix in the vanilla extract and finely ground espresso until evenly distributed.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms and no flour streaks remain.
7. Cover the dough with plastic wrap and chill it in the refrigerator for 15 minutes to make it easier to handle.
8. Place the powdered sugar in a shallow bowl.
9. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
10. Roll each dough ball in the powdered sugar until generously coated, then place them 2 inches apart on the prepared baking sheets.
11. Bake one sheet at a time in the preheated oven for 10-12 minutes, until the cookies are set and have developed characteristic crinkle cracks on top.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Perfectly baked, these cookies boast a fudgy, soft interior with a delicate, crackled exterior that melts in your mouth. The deep cacao and espresso notes create a sophisticated flavor profile that pairs wonderfully with a glass of cold milk or a scoop of vanilla ice cream for an indulgent dessert.
Caramel-Stuffed Cacao Cookies
Crafting the perfect cookie can feel like a science experiment, but these caramel-stuffed cacao cookies are surprisingly approachable—they combine rich chocolate flavor with gooey caramel centers for a treat that feels both indulgent and homemade. Let’s walk through each step together to ensure your batch turns out perfectly chewy and delicious. Serving: 24 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup unsalted butter, softened (I always use room temperature butter for easier creaming)
– 1 cup granulated sugar
– 1 cup packed brown sugar (dark brown adds a deeper molasses note)
– 2 large eggs, at room temperature (this helps them blend smoothly into the dough)
– 1 tsp vanilla extract (pure vanilla is my go-to for the best flavor)
– 2 ¼ cups all-purpose flour
– ¾ cup unsweetened cacao powder (I prefer Dutch-processed for a smoother taste)
– 1 tsp baking soda
– ½ tsp salt
– 24 soft caramel candies, unwrapped (like Kraft caramels—they melt beautifully)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
3. Add the room temperature eggs one at a time, beating well after each addition, then mix in the vanilla extract until combined.
4. In a separate bowl, whisk together the all-purpose flour, unsweetened cacao powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms—avoid overmixing to keep the cookies tender.
6. Scoop about 1 tablespoon of dough and flatten it slightly in your palm.
7. Place one unwrapped soft caramel candy in the center of the dough.
8. Wrap the dough around the caramel, rolling it into a smooth ball and ensuring the caramel is completely sealed inside to prevent leaking.
9. Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
10. Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers still look slightly soft. Tip: Rotate the baking sheets halfway through baking for even browning.
11. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to firm up. Tip: They’ll continue to cook slightly from residual heat, so don’t overbake.
12. Transfer the cookies to a wire rack to cool completely.
Now, you’ve got a batch of cookies with a crisp outer shell that gives way to a fudgy, chocolatey interior and a molten caramel core. Not only do they pair wonderfully with a cold glass of milk, but try serving them warm with a scoop of vanilla ice cream for an extra-decadent dessert twist.
White Chocolate Cacao Cookies
Picture this: a chilly afternoon, the oven warming the kitchen, and the irresistible aroma of cookies baking—these White Chocolate Cacao Cookies are my go-to for a cozy treat that feels both indulgent and homemade. Perfect for beginners, we’ll walk through each step methodically, ensuring you end up with chewy, chocolatey delights every time.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 ¼ cups all-purpose flour (I always spoon it into the measuring cup to avoid packing it down)
– 1 teaspoon baking soda
– ½ teaspoon salt (a fine sea salt works wonders for balancing sweetness)
– 1 cup unsalted butter, softened at room temperature (this is key for a smooth dough—I leave it out for an hour beforehand)
– ¾ cup granulated sugar
– ¾ cup packed brown sugar (light or dark, but I prefer dark for a deeper flavor)
– 2 large eggs, at room temperature (they blend better with the butter, trust me)
– 1 teaspoon vanilla extract (pure vanilla is my go-to for that warm note)
– 2 cups white chocolate chips (I use high-quality ones for a creamy melt)
– ½ cup unsweetened cacao powder (this adds a rich, bittersweet contrast to the white chocolate)
Instructions
1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cacao powder until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until light and fluffy.
4. Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Mix in the vanilla extract until just blended.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms—be careful not to overmix.
7. Fold in the white chocolate chips gently with a spatula until evenly distributed throughout the dough.
8. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake in the preheated oven for 9–11 minutes, until the edges are set but the centers still look slightly soft.
10. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to firm up.
11. Transfer the cookies to a wire rack to cool completely.
Keep these cookies stored in an airtight container—they’re wonderfully chewy with a crackly top, the white chocolate melting into sweet pockets against the deep cacao flavor. Try serving them warm with a glass of cold milk or crumbled over vanilla ice cream for an extra-decadent dessert.
Cacao and Orange Zest Cookies
Zesty and aromatic, these Cacao and Orange Zest Cookies combine the deep, rich notes of chocolate with the bright, citrusy pop of orange for a delightful treat that’s perfect for any occasion. Let’s walk through the process methodically, ensuring each step builds toward a perfect batch. You’ll find the balance of flavors truly shines when you follow along carefully.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup all-purpose flour (I like to sift it for a lighter texture)
– 1/2 cup unsalted butter, softened to room temperature (this helps it cream smoothly)
– 1/2 cup granulated sugar (for that classic sweetness)
– 1 large egg, at room temperature (I prefer room temp eggs here to blend evenly)
– 1 tsp vanilla extract (pure vanilla adds a warm depth)
– 2 tbsp cacao powder (use high-quality for intense chocolate flavor)
– 1 tbsp orange zest, freshly grated (about one medium orange’s worth for a vibrant kick)
– 1/4 tsp baking soda (to give the cookies a slight lift)
– 1/4 tsp salt (a pinch enhances all the flavors)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, cacao powder, baking soda, and salt until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar for about 2 minutes, until light and fluffy.
4. Add the room temperature egg and vanilla extract to the butter mixture, mixing on low speed until just incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms, being careful not to overmix.
6. Fold in the freshly grated orange zest with a spatula until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Bake in the preheated oven for 8–10 minutes, until the edges are set but the centers are still slightly soft—this keeps them chewy.
9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Once cooled, store in an airtight container at room temperature for up to 5 days.
Very satisfying to bite into, these cookies offer a soft, chewy texture with a crisp edge, while the cacao provides a deep chocolate base that’s beautifully brightened by the orange zest. For a creative twist, serve them slightly warm with a dollop of vanilla ice cream or crumble them over yogurt for a breakfast treat—the citrus notes make them versatile beyond dessert.
Pecan Cacao Biscotti
Making biscotti might seem intimidating, but this pecan cacao version is surprisingly approachable—it’s a twice-baked Italian cookie that’s crisp, not-too-sweet, and perfect for dunking into your morning coffee or afternoon tea. Let’s walk through each step together, so you end up with a batch that’s both sturdy and delightfully crunchy.
Serving: 24 biscotti | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 2 cups all-purpose flour (I like to spoon and level it for accuracy)
– ¾ cup granulated sugar
– ½ cup unsweetened cacao powder (use a good-quality one for deep chocolate flavor)
– 1 tsp baking powder
– ¼ tsp salt
– 3 large eggs (I prefer room temperature eggs here—they blend more smoothly)
– 1 tsp pure vanilla extract
– 1 cup chopped pecans (toasted lightly beforehand for extra crunch)
– 1 tbsp unsalted butter, melted (for brushing the logs)
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cacao powder, baking powder, and salt until well combined.
3. In a separate medium bowl, beat the room temperature eggs and pure vanilla extract with a fork until just blended.
4. Pour the egg mixture into the dry ingredients and stir with a wooden spoon until a stiff dough forms.
5. Fold in the chopped pecans until evenly distributed throughout the dough.
6. Divide the dough in half and shape each portion into a 12-inch-long log on the prepared baking sheet, spacing them about 3 inches apart.
7. Brush the tops of both logs lightly with the melted unsalted butter using a pastry brush.
8. Bake the logs in the preheated oven for 25 minutes, or until they are firm to the touch and slightly cracked on top.
9. Remove the baking sheet from the oven and let the logs cool on the sheet for 10 minutes; reduce the oven temperature to 325°F (160°C).
10. Transfer one log at a time to a cutting board and slice it diagonally into ½-inch-thick pieces using a serrated knife.
11. Arrange the slices cut-side down on the baking sheet and bake for 10 minutes.
12. Flip each slice over and bake for an additional 10 minutes, until the biscotti are dry and crisp.
13. Transfer the biscotti to a wire rack to cool completely.
Done! These pecan cacao biscotti emerge with a satisfying snap and a rich, bittersweet chocolate depth from the cacao, balanced by the buttery pecans. Serve them alongside a hot espresso for a classic pairing, or crumble them over vanilla ice cream for an easy dessert upgrade—they store beautifully in an airtight container for weeks.
Cacao Coconut Macaroons
Perfect for satisfying your sweet tooth while keeping things simple, these Cacao Coconut Macaroons are a delightful treat that combines rich chocolate flavor with tropical coconut in an easy, no-fuss recipe. Let’s walk through each step together to create these chewy, chocolatey bites.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 14 oz sweetened shredded coconut (I find this brand gives the best texture)
– ¾ cup sweetened condensed milk (chilled works best to prevent runniness)
– ¼ cup unsweetened cocoa powder (Dutch-processed for a deeper flavor)
– 1 tsp pure vanilla extract (the real stuff makes a difference)
– ¼ tsp fine sea salt (to balance the sweetness)
– 2 large egg whites, at room temperature (this helps them whip up properly)
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, unsweetened cocoa powder, pure vanilla extract, and fine sea salt until fully incorporated.
3. In a separate clean, dry bowl, use an electric mixer on medium-high speed to beat the room-temperature egg whites until they form stiff peaks, which takes about 3-4 minutes and looks glossy and firm.
4. Gently fold the beaten egg whites into the coconut mixture using a spatula, being careful not to deflate them to keep the macaroons light.
5. Scoop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart, and shape them into mounds with slightly wet hands to prevent sticking.
6. Bake in the preheated oven at 325°F for 18-20 minutes, until the edges are golden brown and the tops feel set to the touch.
7. Remove from the oven and let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Fresh from the oven, these macaroons boast a crisp exterior that gives way to a moist, chewy center, with the cocoa powder lending a deep, bittersweet note against the sweet coconut. Serve them slightly warm with a drizzle of melted dark chocolate for an extra indulgent touch, or pair with a cup of coffee to highlight their rich flavors.
Whole Wheat Cacao Shortbread Cookies
A perfect batch of whole wheat cacao shortbread cookies starts with simple, wholesome ingredients, transforming them into a treat that’s both rustic and rich. As a cooking teacher, I’ll guide you through each methodical step to ensure crisp, buttery success, even if you’re new to baking. Let’s begin by gathering everything you need for these chocolatey delights.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup unsalted butter, softened to room temperature—I find this blends smoother for a tender crumb.
– 1/2 cup granulated sugar, which sweetens without overwhelming the cacao.
– 1 teaspoon pure vanilla extract, my go-to for a warm, aromatic depth.
– 1 3/4 cups whole wheat flour, sifted to avoid any lumps for even mixing.
– 1/4 cup unsweetened cacao powder, sifted as well to prevent clumping and ensure a smooth chocolate flavor.
– 1/4 teaspoon fine sea salt, which I prefer to balance the sweetness and enhance the overall taste.
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar together for 2-3 minutes until light and fluffy—this incorporates air for a crispier cookie.
3. Add the pure vanilla extract to the butter-sugar mixture and mix on low speed for 30 seconds until fully combined.
4. In a separate medium bowl, whisk together the sifted whole wheat flour, sifted unsweetened cacao powder, and fine sea salt until evenly distributed.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms and no flour streaks remain—overmixing can toughen the cookies, so stop as soon as it comes together.
6. Turn the dough out onto a lightly floured surface and shape it into a log about 2 inches in diameter; wrap it in plastic wrap and chill in the refrigerator for 30 minutes to firm up for easier slicing.
7. Remove the dough log from the refrigerator and unwrap it; use a sharp knife to slice it into 1/4-inch thick rounds, placing them 2 inches apart on the prepared baking sheets.
8. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set—check at 10 minutes to avoid overbaking, as they continue to crisp as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely for about 15 minutes.
10. Store the cooled cookies in an airtight container at room temperature for up to 5 days to maintain their texture.
Delightfully crisp with a subtle nuttiness from the whole wheat, these cookies offer a deep chocolate flavor that’s not too sweet, perfect for pairing with a glass of milk or crumbled over yogurt. For a creative twist, try sandwiching them with a dollop of raspberry jam or dusting with powdered sugar just before serving to highlight their rustic charm.
Conclusion
Whether you’re a chocolate aficionado or just love a good cookie, this roundup has something for everyone. We hope these 30 irresistible cacao cookie recipes inspire your next baking adventure. Give them a try, leave a comment with your favorite, and don’t forget to share this sweet collection on Pinterest!
