Best 9 Cocoa Bee Cookies Recipes

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Cocoa bee cookies, a sweet and delectable treat, are the perfect combination of chocolate and honey flavors. These cookies are loved by people of all ages and can be enjoyed as a snack, dessert, or even as a gift. They are easy to make and require only a few simple ingredients, making them a great option for busy home bakers or those new to baking. The combination of cocoa powder and honey in these cookies gives them a rich and unique flavor that is sure to satisfy any sweet tooth.

Here are our top 9 tried and tested recipes!

CHOCOLATE COCONUT COOKIES



Chocolate Coconut Cookies image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 35m

Yield 16 cookies

Number Of Ingredients 13

3/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
3/4 cup sweetened coconut flakes
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
  • Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
  • Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.

PEANUT BUTTER COCOA COOKIES



Peanut Butter Cocoa Cookies image

Provided by Food Network

Categories     dessert

Time 32m

Yield 8 dozen cookies

Number Of Ingredients 12

1 cup Crisco® Butter Flavor All-Vegetable Shortening
or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 cup Jif® Extra Crunchy Peanut Butter
1 cup firmly packed brown sugar
1 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 cup milk chocolate chips

Steps:

  • HEAT oven to 350 degrees F.
  • COMBINE shortening, peanut butter, brown sugar and granulated sugar in bowl of electric mixer; beat at medium speed until well blended. Gradually add eggs and vanilla, beating well.
  • COMBINE flour, cocoa, baking powder and baking soda in medium bowl. Add to shortening mixture, beating at low speed until blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.
  • BAKE 10 to 12 minutes, or until edges are lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

COCOA SURPRISE COOKIES



Cocoa Surprise Cookies image

These rich cookies are truly a chocolate lover's delight. Miniature marshmallows are the delectable surprise in every bite. -Debra Himes, Cedar Rapids, Iowa

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2/3 cup baking cocoa
1/2 teaspoon baking soda
2 cups semisweet chocolate chips
2 cups miniature marshmallows, frozen

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips. , Roll into 1-1/2-in. balls. Press two to three frozen marshmallows into each; reshape balls. , Place 2 in. apart on ungreased baking sheets. Bake at 400° for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 114 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

PEANUT BUTTER COCOA NO-BAKE COOKIES



Peanut Butter Cocoa No-Bake Cookies image

This recipe is one of the best no-bake cookie recipes I know. Enjoy!!

Provided by Tina Sutherland

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Yield 24

Number Of Ingredients 8

2 cups white sugar
½ cup butter
½ cup milk
⅓ cup unsweetened cocoa powder
⅔ cup peanut butter
3 cups quick cooking oats
½ cup chopped peanuts
2 teaspoons vanilla extract

Steps:

  • Place a piece of wax paper or foil on cookie sheet. Combine sugar, butter, milk and cocoa in medium saucepan.
  • Cook over medium heat, stirring constantly, until mixture comes to rolling boil.
  • Remove from heat; cool 1 minute.
  • Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place.

Nutrition Facts : Calories 203 calories, Carbohydrate 26.5 g, Cholesterol 10.6 mg, Fat 9.9 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 63.3 mg, Sugar 17.8 g

SOFT COCOA COOKIES



Soft Cocoa Cookies image

These soft cookies are almost like little cakes. I like to make them very small, but you can make them larger if you wish. Very good with chocolate icing on top. Note: This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.

Provided by UnknownChef86

Categories     Drop Cookies

Time 25m

Yield 48-72 cookies

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine
1 cup brown sugar, packed
1/2 cup cocoa
1 large egg
2/3 cup milk
1/4 teaspoon salt
1 1/2 cups flour
3 teaspoons baking powder
1 teaspoon vanilla

Steps:

  • Cream butter and brown sugar;add egg.
  • Sift dry ingredients and add to butter/sugar mixture alternately with milk.
  • Add vanilla.
  • Drop by spoonfuls on ungreased cookie sheet.
  • Bake 8-12 minutes at 400°F; do not overbake.
  • Ice with chocolate icing, if desired.

COCOA BEE COOKIES



Cocoa Bee Cookies image

Our Cocoa Bee Cookies are made of both cocoa and spice cookie doughs, striped with yellow icing, and given a bit of sparkle with sanding sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 9 dozen cookies

Number Of Ingredients 11

2 1/2 cups all-purpose flour, plus more for dusting
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup packed dark-brown sugar
1 large egg, lightly beaten
1/2 cup dark unsulfured molasses
Sanding sugar, for sprinkling
Yellow Royal Icing

Steps:

  • Preheat oven to 325 degrees. Whisk together flour, cocoa powder, salt, baking powder, and baking soda.
  • With an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy, about 4 minutes. Beat in egg and molasses. Reduce speed to low. Add flour mixture; beat until just combined. Shape into a disk, and wrap in plastic. Refrigerate until cold but not hard, about 30 minutes.
  • Divide dough into quarters. Roll out each portion between 2 sheets of lightly floured parchment to 1/4 inch thick. Chill in freezer until firm, about 30 minutes. Using a 3-inch bee cutter, cut out shapes. Gather together scraps; reroll, and cut out. Space 1 inch apart on baking sheets lined with parchment.
  • Bake cookies until firm, 10 to 12 minutes. Let cool.
  • Brush water on wings of bees, and immediately sprinkle with sanding sugar, shaking off excess. Decorate bodies with royal icing, and immediately sprinkle icing with sanding sugar, shaking off excess. Let cookies set, at least 2 hours.

GRANDMA'S CLASSIC NO-BAKE COOKIES



Grandma's Classic No-Bake Cookies image

This is the first cookie I ever learned to make as a child. They're very delicious with the peanut butter and oatmeal. You can eat them fresh out of the pan in a bowl with a spoon, which is delicious with a glass of milk besides. This no-bake cookie recipe was my grandmother's, and my mother taught it to her children, and I will to mine. I hope you have as much fun making this either by yourself or with your children, as I did with my mom. Separate cookies with waxed paper if putting in a tin or baggie to prevent sticking.

Provided by Jadebloodraven

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 40m

Yield 48

Number Of Ingredients 7

2 cups white sugar
½ cup milk
½ cup unsalted butter
2 tablespoons cocoa powder
3 cups old-fashioned oats
½ cup peanut butter, or more to taste
1 teaspoon vanilla extract

Steps:

  • Combine sugar, milk, butter, and cocoa powder in a large saucepan over medium heat; bring to a boil. Cook and stir until butter is melted and mixture is smooth, 2 to 3 minutes.
  • Remove from heat and add oats, peanut butter, and vanilla extract; mix until thoroughly combined. Drop tablespoonfuls of dough onto sheets of waxed paper. Let cool until solid, 20 to 30 minutes.

Nutrition Facts : Calories 86.2 calories, Carbohydrate 12.5 g, Cholesterol 5.3 mg, Fat 3.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 14 mg, Sugar 8.8 g

COCOA BEE COOKIES



Cocoa Bee Cookies image

This is a fantastic recipe from Martha Stewart, it takes time and patience, but is worth it in the end. You have to have a bee cookie cutter, or maybe you are very good at cutting your own shapes!! A couple of little bees sitting on the side of your dessert plate is so decorative, and they are also delicious!!

Provided by Chef mariajane

Categories     Dessert

Time 10m

Yield 9 dozen bees

Number Of Ingredients 14

2 1/2 cups flour, plus more for dusting
1/2 cup unsweetened dutch cocoa
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter, room temperature
3/4 cup brown sugar, packed
1 large egg white, lightly beaten
1/2 cup dark unsulphured molasses
superfine sugar, for sprinkling
7 1/2 teaspoons meringue powder
2 cups confectioners' sugar
3 -6 tablespoons water
lemon yellow gel-paste food coloring

Steps:

  • Preheat oven to 325°F
  • Whisk together flour, cocoa powder, salt baking powder, and baking soda.
  • With an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy, about 4 minutes, Beat in egg and molasses, reduce speed to low. Add flour mixture; beat until just combined. Shape into a disk and wrap in plastic. Refrigerate until cold but not hard.
  • Divide dough into quarters, Roll out each portion between two sheets of parchement to 1/4 inch thickness. Chill in freezer until firm. about 30 minutes. Using a 3-inch bee cutter cut out the shapes. Gather together the scraps; reroll and cut out. Space 1-inch apart on baking sheets lined with parchment.
  • Bake cookies until firm, 10-12 minutes. Let cool.
  • YELLOW ROYAL ICING:.
  • With an electric mixer on low speed, beat meringue powder, sugar and 3 tablespoons water until smooth, about 1 minute. Add more water, 1 tablespoons at a time until the mixture is the consistency of honey.
  • Add the food coloring until desired color is reached.
  • Transfer to a pastry bag fitted with a small plain round tip (such as Ateco#2) . Use immediately.
  • Brush water on wings of bees and sprinkle immediately with sanding sugar, shaking off excess. Decorate bodies with royal icing and immediately sprinkle with sanding sugar, shaking off excess.
  • Let cookies set, at least 2 hours. Cookies can be stored in airtight containers up to 2 weeks.

Nutrition Facts : Calories 502.3, Fat 16.4, SaturatedFat 10.2, Cholesterol 40.7, Sodium 243.6, Carbohydrate 87.6, Fiber 2.5, Sugar 54.4, Protein 5.1

SPICE BEE COOKIES



Spice Bee Cookies image

Cinnamon and ginger help add the spice to our bee cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 8 dozen cookies

Number Of Ingredients 13

2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup dark corn syrup
2 teaspoons pure vanilla extract
1 large egg, lightly beaten
Sanding sugar, for sprinkling
Yellow Royal Icing

Steps:

  • Preheat oven to 325 degrees. Whisk together flour, spices, baking soda, and salt.
  • With an electric mixer on medium speed, beat butter, brown sugar, corn syrup, and vanilla until smooth. Beat in egg. Reduce speed to low. Add flour mixture, and beat until just combined. Turn out dough, and shape into a disk. Wrap in plastic, and refrigerate until cold but not hard, about 30 minutes.
  • Divide dough in half. Roll out each half between 2 sheets of lightly floured parchment to 1/4 inch thick. Chill in freezer until firm, about 15 minutes. Using a 3-inch bee cutter, cut out shapes. Gather together scraps; reroll, and cut out. Space 1 inch apart on baking sheets lined with parchment.
  • Bake cookies until firm and pale golden brown, 16 to 18 minutes. Let cool.
  • Brush water on wings of bees, and immediately sprinkle with sanding sugar, shaking off excess. Decorate bodies with royal icing, and immediately sprinkle icing with sanding sugar, shaking off excess. Let cookies set, at least 2 hours. Cookies can be stored in airtight containers up to 1 week.

Tips:

  • Use high-quality cocoa powder for the best flavor. A good rule of thumb is to use a cocoa powder that has a fat content of at least 22%.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a high temperature for a short amount of time. This will help the cookies develop a crispy exterior and a chewy interior.
  • Let the cookies cool completely before storing them. This will help them keep their shape and flavor.

Conclusion:

Cocoa bee cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are the perfect combination of sweet and chocolatey, and they are sure to be a hit with everyone who tries them. So next time you are looking for a sweet treat, give cocoa bee cookies a try. You won't be disappointed!

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