Cocoa Palmiers

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 50 min
  • Cook: 15 min
  • Yield: about 24 cookies
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4 tablespoons unsalted butter,at room temperature

1 cup plus 3 tablespoons sugar

2 tablespoons unsweetened cocoa powder

2 tablespoons breadcrumbs

1 large egg yolk

1 teaspoon ground cinnamon

1 teaspoon all-purpose flour

1 sheet frozen puff pastry (half of a 17-ounce box), thawed


  1. Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment paper.
  2. Pulse the butter, 3 tablespoons sugar, the cocoa powder, breadcrumbs, egg yolk, cinnamon and flour in a food processor until smooth.
  3. Spread the remaining 1 cup sugar on a clean surface. Unfold the puff pastry and set it on top of the sugar, pressing gently to coat. Flip and coat the other side, then roll out the sheet into a 13-inch square.
  4. Drop mounds of the cocoa mixture onto the puff pastry and spread in a thin, even layer. Using your fingers, roll 1 side of the pastry into the center, then roll the opposite side into the center to meet it. Trim the short ends with a knife. (If the rolled-up dough is soft, refrigerate until firm.)
  5. Cut the dough roll crosswise into 1/2-inch-thick pieces and arrange cut-side down, about 2 inches apart, on the prepared baking sheets. Bake until golden and crisp on the bottom, 4 to 6 minutes; flip with a thin spatula, switch the position of the pans and continue baking until golden on the other side, 4 to 6 more minutes. Let cool 1 minute on the baking sheets, then transfer to racks to cool completely.
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