Aunt Sally's Cocoa Drops

Aunt Sally's Cocoa Drops


"My mother used to make these cookies, they are my all time favorite. She usually frosted them with a white icing. I made them for my children but they usually didn't last long enough to get frosted. Now I make them for my 14 month old granddaughter. They are so soft and so good! I usually double the recipe."
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servings 97 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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


  1. 29 Ratings

Most helpful positive review

Got raves on these lovely "cakey" cookies. They stay soft & taste luscious. Recipe hint: 400F too high...try 350F. Also, great idea to double batch! They disappear WAY too fast!!!

Most helpful critical review

I'm tempted to try this recipe again just to see if I did something wrong, but I'm 95% sure I followed the recipe exactly- even chilled for 1 hour! I baked half the recipe without walnuts and t...

Got raves on these lovely "cakey" cookies. They stay soft & taste luscious. Recipe hint: 400F too high...try 350F. Also, great idea to double batch! They disappear WAY too fast!!!

Quick and Easy to make. NEEDS ICING though to make it just a bit sweeter!

We tried these for the first time today and they were fast, easy and very yummy. We skipped the icing and liked the *Not too sweet* taste. We may try icing them next time.They are so soft! 400F ...

These were wonderful!! Kind of like very moist brownie cookies. I left out the walnuts and frosted with chocolate buttercream. Just watch them closely while cooking... one batch went for mayb...

These tasted like brownies, with the texture of of a light cake, in a easy to eat cookie shape. I am fascinated by this. The flavor is mild, just enough to satisfy a sweets/chocolate craving ...

Very good. Instead of icing them I dusted them with powdered sugar.

Wow! I made these for my church and they were delicious. I didn't have any walnuts, and not enough pecans, so I used sliced almonds, but I toasted them first. I mixed together a white icing and ...

I made these with Splenda (without the icing and with extra chopped walnuts) for diabetics and they loved them. (So did the non-diabetics.) In place of buttermilk, I used a soup spoon of vinegar...

We made these cookies last night at 400 degrees and they turned out fluffy and perfect. We also doubled the batch and had more then enough cookies - 4.5 trays to be exact, so we took them to wo...