1/1 Photo of Spicy Mexican Cookies (Chocolate)
A.B. Hall's Note:
If you’re looking for a chocolate cookie with a real kick, look no further. These cookies are a perfect marriage of chocolate and spicy. They are firm, but chewy-melt-in-your-mouth. For comparison, I lean toward “medium” heat when it comes to salsa. This recipe is adapted from an excellent food blog called Baking Bites.
My Private Note
Units: US | Metric
- 1In a medium bowl whisk together the flour, cocoa, cinnamon, cayenne, salt and pepper.
- 2In a large bowl, use an electric mixer to cream the butter and sugar. Add the egg and vanilla and mix until light and fluffy.
- 3Slowly add the dry ingredients until they are fully blended into the dough and no traces of the flour mix remain.
- 4Divide the dough in two and roll each half into a log that’s 9 inches long. Wrap each log tightly in plastic wrap and place in the freezer overnight or a minimum eight hours (if you're not interested in baking the whole batch at once, the dough will keep up to six weeks in the freezer).
- 5Having been frozen, the dough will require a small amount of effort to cut through. With a sharp knife, cut 1/3” cookies from the dough. Bake at 375° F for 8-10 minutes or until edges are firm. Allow cookies to cool 30 seconds to a minute then transfer to a wire rack to cool.
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Nutritional Facts for Spicy Mexican Cookies (Chocolate)
Serving Size: 1 (17 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 86.3
- Calories from Fat 54
- Total Fat 6.0 g
- Saturated Fat 3.7 g
- Cholesterol 19.1 mg
- Sodium 64.6 mg
- Total Carbohydrate 8.0 g
- Dietary Fiber 0.5 g
- Sugars 4.2 g
- Protein 0.8 g