It’s time for another recipe from my Great Grandmother’s old recipe box. This one really caught my eye, because of one word, and one word only.


My knees grew week and my heart skipped a beat, nothing unusual for me in terms of chocolate, so I pulled out the recipe card and read slowly “Chocolate Jumbles” and then read the ingredients.

Looked good and only had a few ingredients that I didn’t know what were. First  unknown ingredient was “nutmeats”. I had never heard of that term before but I figure it was some kind of nut.  Next was “sweet cream“. Hmmm…. what is that?  Oh and using a raw egg in the frosting?? Ewww!! I was a little bothered by that but I was still intrigued and decided to be brave and make it “as is” just like they did in the old days, and I am so glad that I did!

Vintage Chocolate Jumbles Cookie Recipe


1/2 cup butter
2 squares melted chocolate
1 cup light brown sugar
1 egg
1/2 cup sour cream
1 1/2 cups flour
1/4 tsp baking soda
1/4 tsp. baking powder
pinch of salt
1/2 cup chopped walnuts


1 egg
1 tbsp whipping cream
1 square melted chocolate
2 cups confectioners sugar


In a large mixer or using a hand mixer, cream butter, sugar and chocolate together until smooth.

Next beat in 1 egg and sour cream.  In a separate bowl mix flour, baking soda, baking powder and salt. Add this dry mixture in with the wet and mix on low-med speed for 1 minute or until all combined.

Next is the nutmeats. After doing some research I found out that nutmeats refer to nuts with the shell removed and often times in recipe it referred to chopped walnuts.

Who knew?! So go ahead and chop some walnuts and stir them into the cookie batter.

Drop by teaspoonful on greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

Frosting- Melt 1 square of chocolate and let cool for a few minutes so its not hot but still melted.  Now comes that sweet cream. Sweet cream is actually whipping cream as opposed to sour cream. In the old days this is how they distinguished the two. Makes sense to me.

Next beat 1 egg, 1 tablespoon of whipping cream, and cooled down melted chocolate.

Add in powdered sugar and beat well.

Frost while cookies are still warm.

They were surprisingly good! I really liked them. They didn’t turn out looking as chocolaty as I envisioned but maybe that was because I used semi-sweet chocolate instead of a bakers chocolate, which is darker.  The raw egg in the icing didn’t bother me too much. I actually forgot all about it after that first bite… kind of like raw cookie dough I guess. The nutmeats may have been my favorite part. I love the added flavor and texture it gave them. The cookies were very soft, almost cake like and the chocolate icing was a perfect addition to the cookie. Next time I make them I will just make a simple icing with butter, milk and powdered sugar. No raw eggs for me.

All and all this chocolate jumbles cookie recipe was a hit. Everyone in my family loved them and it was nice to try another recipe from my Great Grandmother’s recipe box. I will definitely be making these again.  Just look at this next picture and then go make some for yourself. You won’t be disappointed.

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About Tina Rae

I'm Tina Rae Kelly. Come join me on my money savin' adventures but beware: you may find yourself wanting backyard chickens, making freezer meals and dancing along with me to 80's music.

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