Cocoa Butter Cookies – A Twist on a Classic

Disclosure: As an Amazon Associate, I earn from qualifying purchases.

Close your eyes and you’ll think you’re eating chocolate chip cookies.   Open them, and you’ll notice that there are no chocolate chips.  The cookie doesn’t show any signs of having chocolate – no cocoa powder, no chocolate chunks, nibs, or even melted chocolate topping.  The secret is that you’re eating a cocoa butter cookie – a cookie where the butter has been replaced one for one with cocoa butter!

Cocoa butter is way underutilized in baking.  My extensive Google search revealed only a handful of cocoa butter-based baked goods.  Sure, cocoa butter is pricey (the cocoa butter needed for my cocoa butter cookie recipe costs about $12), but you don’t have to bake with cocoa butter every day.  Try it for a special treat or any time you want to add pizazz to a classic recipe.

Baking with Cocoa Butter


Before sharing my cocoa butter cookie recipe, here are some basic tips on baking with cocoa butter that you can use if you want to try cocoa butter in one of your favorite recipes:

  • Replace the butter in your recipe with cocoa butter (see my post on homemade white chocolate for more about what kind of cocoa butter to purchase and where to find it).
  • Melt the cocoa butter so that you can mix it into the batter.
  • Remove or decrease the amounts of any extracts or spices (if you want to make sure the the cocoa butter flavor doesn’t get overpowered), or go all-out with the chocolate flavor like this cocoa butter chocolate chunk brownie recipe from CuiZoo.
  • Add a touch of milk to the recipe if the batter seems too thick.
  • If making cookies, form the cookies quickly.  As the cocoa butter returns to room temperature, it will harden and make the batter difficult to work with.  To compensate for this, keep the batter in the mixing bowl and periodically mix it at high speed to warm it up.

Cocoa Butter Cookie Recipe

I used a basic butter cookie recipe from AllRecipes as a starting point for my cocoa butter cookies. The recipe uses powdered sugar instead of granulated sugar, giving the cookies the texture of Mexican wedding cookies.

Did you make this recipe? Leave a review!
Print Pin
5 from 2 votes

Cocoa Butter Cookies

Close your eyes and you'll think you're eating chocolate chip cookies. Open them, and you'll notice that there are no chocolate chips.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 100 bite-sized cookies
Calories 33kcal
Author Stefani


  • 2 1/2 cups all-purpose flour
  • pinch of salt
  • 8 oz cocoa butter melted and cooled until it is still warm but not scorching hot
  • 1 cup powdered sugar
  • 2 large egg yolks
  • 2 tablespoons milk


  • Preheat oven to 400 F.
  • In a small bowl, mix flour and salt. Set aside.
  • In a medium-sized bowl, mix cocoa butter and sugar.
  • Mix in egg yolks and milk.
  • Gradually mix in dry ingredients until just combined.
  • Roll cookies into quarter-sized balls and place them on ungreased cookie sheets, leaving 3/4" between cookies. If you find that the batter becomes difficult to work with in later batches, periodically mix it at high speed to warm it up.
  • Bake for about 7 minutes. The cookies will still be soft when you remove them from the oven, but will harden as they cool.


Calories: 33kcal | Carbohydrates: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 16mg | Potassium: 4mg | Sugar: 1g | Vitamin A: 60IU | Calcium: 2mg | Iron: 0.2mg
Have you tried this recipe?Click here to leave a comment and rating!

Coming Soon

Cocoa butter cupcakes are coming soon!

Leave a Reply

Your email address will not be published.Required fields are marked *

Recipe Rating


  1. Jesssays:

    Made these tonight and they were good. Batch 1 : as written
    Batch 2: +mini chocolate chips and chocolate extract
    Batch 3: +almond extract
    I liked all 3 but this style of cookie probably just isn’t my favorite. As written the chocolate flavor is very mild. Pleasant and noticeable though. I did a variety of these years ago with fresh mint leaves. They looked like specs of chocolate so it was a fun tease for the senses!

  2. Jamiesays:

    You gave me just what I needed to get in the kitchen and make something good happen!
    I used a pumpkin cookie recipe and made the substitutes that I needed to create a healthy version of goodness. They turned out so wonderful!
    I used the cacao butter instead of the butter and the flavor is dreamy.
    Thank You!!!!

  3. JAsays:

    I agree that Cacao butter is way underused, but we must admit that butter in any recipe itself, is way OVERUSED. Really, 1 cup of butter? 8 oz of butter is a lot – cacao or not. I would use half in this recipe (or any other for that matter, butter is good, but in moderation).

  4. tylerscribblesays:

    My fiancee and I just bought a 100% cocoa butter multipurpose ‘moisturizer’ at Hi-Health, and we know it can be used in food too. We tasted it and thought it was delicious. Then we simultaneously said that we should make cookies with it instead of butter. We Googled the idea and found almost none! It is exciting to see that it has been done successfully. We will definitely be trying this.

  5. Vixensays:

    I made some of these earlier tonight. I’ve had this absolute craving all week for everything sweet…. delicious… and chocolaty! You know you’re a chocoholic when you’re looking at your 5 pound box of raw organic cocoa butter that’s meant for body butter and thinking “What can I turn you into?” Well I did this!

    When I close my eyes I wasn’t thinking “Oooo chocolate chip cookies” But it did really satisfy the craving I had for chocolate. It’s a really lovely recipe. There’s a chocolate flavor without a doubt but it’s not insanely over-powering. Just enough to really enjoy the actual flavor that it is.

    I’m still working out the kinks in the recipe. Maybe I needed to let the cocoa cool a little more but I didn’t want it to harden either. The dough seemed quite wet/oily so after the 1st sheet of cookies were set I fiddled with the dough I had left. Added extra flour and sugar. Both sets came out very tasty. The second set didn’t seem to simmer in itself(the cocoa butter) like the first which seemed to be going in the direction that I was looking for. Worth a try if you have the cocoa butter!

  6. karinasays:

    Found this recipe a month or so ago, when I stumbled on your blog. I’ve had it in my head all this time, until I was finally able to get my hands on some cocoa butter. Wow! expensive! but YUM! delicioous!!!!!!! so glad I tried it! for the 2nd half of my batch i put in a small pour of almond extract. It added a little bit of depth of flavor that was delightful. :)

    • Stefsays:

      Yay! I’m so glad that you tried and enjoyed the cookies! Thanks for letting me know. :) I’m sure the almond extract was great!

  7. Glensays:

    These look tasty! And nice photography for the cocoa butter picture!

  8. Christinesays:

    very interesting, thanks for the suggestion of using cocoa butter.

  9. Joni Nickrentsays:

    WOW! This is definitely a Sweet Treat! POP ART MINIS

  10. Annesays:

    Wow! These look amazing. I never thought about using cocoa butter to bake with.

    Enjoy your Sweet Saturday!

  11. Andysays:

    certainly tastes very good

  12. Kamailesays:

    Mmmm…I love your creativity! These sound so simple, but special at the same time.

  13. samcynsedibleadventuressays:

    They look and sound yummy! They’re so small, I’m afraid I’d eat about 50 :-)

Show All Comments