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Cocoa Fudge CookiesCocoa Fudge Cookies


Prepared by: Susan Mills-Gray
Nutrition Specialist,
University of Missouri Extension
February 21, 2016


Yield: 2 dozen (serving size: 1 cookie)



  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 5 tablespoons butter
  • 7 tablespoons unsweetened cocoa
  • 2/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/3 cup plain low-fat yogurt
  • 1 teaspoon vanilla extract



  1. Preheat oven to 350.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside.
  3. Melt butter in microwave safe bowl in a microwave for 20 to 30 seconds. Remove butter from microwave; stir in cocoa powder and sugars (mixture will resemble coarse sand).
  4. Add yogurt and vanilla, stirring to combine.
  5. Add flour mixture, stirring until moist.
  6. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray, or use parchment paper to line baking sheet.
  7. Bake for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.


Nutrition information per serving:

Calories: 78

Fat: 2.7g

Saturated Fat: 1.6g

Protein: 1g

Carbohydrate: 13.4g

Fiber: 0.5g

Cholesterol: 7

Sodium: 54mg





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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Monday, February 22, 2016