Mom Mom Bessie's Cocoa Cookies

Susan Bickta


These were among the cookies that my husband's grandmother made for the holidays. I didn't get her recipe until I was given her handwritten cookbook containing her favorite recipes. The recipe was a little "vague" so I discovered the true recipe by trial and error. To me, these cookies taste like Christmas. If the dough isn't stiff enough to flatten with a fork (depends on how big the eggs are that you use), either add more flour or just bake them as is. Either way, they are delicious and perfect for the Pennsylvania Dutch tradition of "dunking"!


☆☆☆☆☆ 0 votes

4-5 dozen cookies
10 Min
45 Min


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  • 3/4 c
    margarine, softened
  • 2 c
    brown sugar, firmly packed
  • 3 large
    eggs, lightly beaten
  • 2 tsp
    vanilla extract
  • 4 c
    all purpose flour
  • 4 tsp
  • 1 tsp
    baking soda

How to Make Mom Mom Bessie's Cocoa Cookies


  1. Heat oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.
  2. In a large bowl, combine the margarine, brown sugar, eggs and vanilla. Beat by hand until well combined and mixture is light and fluffy.
  3. In another large bowl, sift together the flour, cocoa and baking soda. Add to the margarine mixture.
  4. Mix well until all flour is incorporated.
  5. Drop by heaping teaspoonfuls onto prepared cookie sheet. Flatten slightly with fork dipped in flour if dough is stiff enough. Sprinkle with decorative sugar.
  6. Bake for 12-14 minutes or until set and JUST starting to brown around bottom edges.
  7. Transfer to wire rack. Cool completely and store in a tightly covered container.

Printable Recipe Card

About Mom Mom Bessie's Cocoa Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom
Hashtag: #cocoa

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