Search thousands of recipes reviewed by home cooks like you.

Jacinto's

  • Prep

  • Cook

  • Ready In

TOCATHYG

A moist and delicious drop cookie.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter, cream cheese, brown sugar and white sugar until smooth. Beat in the eggs one at a time, mixing well after each. Combine the flour and baking soda; stir into the sugar mixture. Mix in the chopped chocolate, coconut and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets.
  3. Bake for 11 to 13 minutes in the preheated oven, or until golden brown. Remove from baking sheets to cool on wire racks.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ELIZZYC
5
10/22/2003

Very tasty - perfect for those who like soft/cake-like cookies. I substituted 1 cup of white chocolate chips for the nuts (personal preference).

NEWSAHMOM
4
9/19/2007

These cookies were pretty good. There are a few changes I will make next time I make them but that is due to personal preference. I will be adding some cinnamon and nutmeg next time. I added some to the last 3rd of the batch and loved them that much more.

Jbooshey
1
3/11/2009

I like the cakey texture and the coconut in the cookie. The walnuts give a good crunch to the otherwise soft cookie. The flavor was just a little bland for me to want to make again.