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DIY Food

{make it} dark chocolate cookie crisps…



The other day, my friend Mari sent me these amazing dark chocolate cookies that she had made for a friend's baby shower. She knew I'd love them because they're almost like a chewier version of an Oreo cookie..and I'm always taking the cream part of an Oreo. I immediately ate a handful, and then used the rest to make these peanut butter, salted caramel, and white chocolate s'mores using Mari's cookies, regular peanut butter, 240 Sweet marshmallows, and white chocolate from Bottega Louie {because I'm kind of a s'mores junkie}. The cookies would make the perfect canvas for ice cream sandwiches as well {which you know I love!}. So, Mari was kind enough to share the recipe with us today…

Grammy's Chocolate Cookies adapted from Martha Stewart's Cookies
(Makes approximately 2-1/2 dozen.)

You'll need:
1 cup plus 1 tablespoons all-purpose flour
3/8 cup unsweetened Dutch-processed cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1-1/4 sticks (5/8 cups) unsalted butter, room temperature
1 cup granulated sugar
1 extra large egg
1 teaspoon vanilla extract
Sanding sugar


Here's how:
• Sift together flour, cocoa powder, baking soda and salt a bowl. 

• In the bowl of an electric mixer, using the paddle attachment, beat butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. 

• Add eggs and vanilla and beat to combine. 

• Reduce speed to low (very important!) and gradually add flour mixture. Beat just until combined. 

• Pour onto large piece of plastic wrap, flatten and wrap. Place in fridge to chill until firm, about one hour.

• Preheat oven to 350°

• Shape dough into 1-inch balls {see note below}*

• Roll each ball in sanding sugar

• Place on baking sheets lined with parchment paper or Silpat mat, about 1-1/2" apart

• Very lightly press the cookie balls down (this way they won't roll out of place when you're moving the baking sheet to the oven)

• Bake for 10-12 minutes, rotating tray halfway through {cookies should look crackled}

• Cool baking sheets on rack for 5 minutes**

• Transfer cookies from baking sheet to wire rack

• Store in airtight container at room temperature for up to one week and enjoy!


 *note: Use a 1 tablespoon (35 mm) dough scoop. Cookies are even in size, bake uniformly and look very professional.

**If you don't have an extra wire rack, use two empty cardboard egg cartons under each end to raise up the baking sheet. 

{recipe by Mari, photos by Oh Joy}


  1. I just rummaged through all of my cabinets to see if I had Dutch-Processed Cocoa. Sadly, it was a bust. Maybe that’s a sign that I should be working instead of dreaming about cookies… OR maybe that’s a sign that I should take a break and go buy myself some cocoa powder!

  2. Hi Arin,
    The filling is a combo of peanut butter, marshmallows and chocolate all layered together and melted in between the cookies in the toaster oven 😉


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