Cinnamon Cocoa Palmiers: Crispy Chocolate Puff Pastry

Flaky, crunchy, airy French cookies made from puff pastry. Whether you call them elephant ears or cocoa palmiers, these heart-shaped treats are simple to make and delightful to eat.

Hello, everyone!

Here’s a quick Valentine’s recipe I’m sharing just in time. These palmiers are perfect for Valentine’s Day, but they’re equally nice for brunch, holiday gatherings, or any time you want a fast, impressive dessert. They pair beautifully with tea or coffee, and they’re easy to dress up with a scoop of ice cream and a dollop of whipped cream.

These cocoa palmiers rely on ready-made puff pastry, so they come together quickly but still deliver classic, flaky layers and caramelized sugar. Below I cover what you need, step-by-step instructions, tips for shaping and baking, and freezing advice so you can prepare them ahead of time.

What you need

• Puff pastry – One thawed sheet makes about 22 cookies. Chill well so the dough remains workable but not sticky.
• Cinnamon sugar – Granulated sugar mixed with ground cinnamon.
• Cocoa sugar – Granulated sugar mixed with unsweetened cocoa powder.

Overview

To make cocoa palmiers, roll a sheet of puff pastry to a roughly 12 x 12 inch square, press cinnamon sugar into one side and cocoa sugar into the other, fold the dough to form layers, chill briefly, slice, and bake until golden and caramelized. The cookies puff, crisp, and develop a crisp caramel shell where the sugar melts and browns.

1. Roll out the puff pastry.
2. Press cinnamon sugar on one side and cocoa sugar on the other.
3. Fold into layers, chill, slice, and bake.

1. Prepare the pastry

Roll the thawed puff pastry into a 12×12 inch square. Sprinkle the cinnamon sugar evenly over one face, then use a rolling pin to press it lightly into the dough so it adheres. Flip the sheet and press the cocoa sugar into the other side. Coating both sides encourages even caramelization and flavor in every layer.

Tip: The pastry should be fully thawed and pliable. If it cracks, it’s too cold. If it becomes too soft and sticky, chill it briefly so it firms up before folding.

2. Fold it up

Fold each long side of the sheet halfway toward the center, then fold each side again so the two edges meet in the middle. Fold the whole piece in half like closing a book to form several thin layers. Chill the folded dough for 15–30 minutes; this helps keep the slices neat when you cut them.

Tip: For a curled scroll effect rather than the heart shape, roll each side in toward the middle instead of folding flat.

3. Cut and bake

Trim the ends for a clean edge and slice the folded dough into 1/2 inch slices. Place slices on parchment-lined baking sheets about 2 inches apart. For heart-shaped palmiers, gently open the tops of the slices so the two sides separate a little before baking.

Bake at 400°F (204°C) for about 12 minutes on the first side. Carefully flip the cookies—watch out for hot, sticky sugar—and bake another 4–6 minutes until the sugar has caramelized and the cookies are crisp and golden.

Tip: The margin between caramelized and burned sugar is small, so keep a close eye after turning.

Can I freeze palmiers?

Yes. Freeze them unbaked. Lay the sliced cookies flat on a baking sheet and freeze until solid, then transfer to an airtight bag or container. When ready to bake, place frozen slices 2 inches apart and add about 2 minutes to the first-side bake time (bake frozen slices about 14 minutes on the first side), and expect to add about 1 extra minute after turning. Watch closely for caramelization.

Easy Cinnamon Cocoa Palmiers — Recipe Card

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If you try these Cinnamon Cocoa Palmiers, I’d love to hear how they turned out—leave a comment with your experience or any questions.

– Happy Baking, Annemarie