Chocolate Chili Spice Cookies (Small Batch)
Chocolate Chili Spice Cookies are chewy chili pepper cookies with chocolate to spice things up for dessert.
When you think spicy, you often think savory, ranging from enchiladas to salsa to curry to jerk chicken. But what about dessert?
These Chocolate Chili Spice Cookies look innocent, but they pack quite a punch.
When you first bite into one, you get what you expect – a chocolate cookie.
After a few seconds, the heat from the chili powder creeps up on you. It’s enough to make an appearance, but it won’t make you breathe fire (unless you eat 3 in a row. Then I’m not responsible).
Spice is a great way to elevate your meals. If a recipe doesn’t have spices in it, I’ll add some (whether it’s tame like garlic powder or spicy like pepper flakes. Or even dried herbs).
Although I enjoy spicy food, I’m a bit of a wimp.
One time, I made a habanero sauce but couldn’t finish dinner because I was on fire.
However, I do grow jalapenos, mainly for my fresh garden salsa recipe, and add them to dinner when I can.
I also love curry and sweet chili sauce. Oh and I make a pretty awesome fajita seasoning too.
Chili powder in chocolate desserts is becoming more common, perhaps even a little cliché, but I can’t call it cliché if I’ve never tried it before, right?
Wash your cookies down with my frozen mango margarita recipe.
Small Batch Chocolate Chili Spice Cookies
Small Batch Chocolate Chili Spice Cookies are chewy chocolate cookies with chili powder to spice things up.
- 1/3 cup all-purpose flour, sifted
- 1 teaspoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- 1/4 teaspoon chili powder
- 1/2 teaspoon water
- 1/4 teaspoon baking soda
- 2 tablespoons unsalted butter, softened
- 2 tablespoons packed brown sugar
- 1 tablespoon honey
- 1/4 teaspoon vanilla extract
- 1/4 cup semisweet chocolate chips
- 2 teaspoons granulated sugar
- In a small bowl, whisk together the flour, cocoa, salt, ginger, cinnamon, clove, and chili powder.
- In another small bowl, microwave the water for 10 seconds or until warm. Stir in the baking soda until dissolved. Set aside.
- In a large mixing bowl, beat together the butter and brown sugar until smooth and creamy, about 1-2 minutes.
- Beat in the honey and vanilla until smooth.
- Gradually add half of the flour mixture. Add the baking soda mixture then remaining flour. Stir in chocolate chips.
- Refrigerate until firm, about 30 minutes.
- Preheat oven to 325F. Line a cookie sheet with parchment paper.
- Using a #40 cookie scoop or by hand, roll the dough into 1 1/2-inch balls, roll into granulated sugar until completely coated, then place on the baking sheet about 2 inches apart.
- Bake until edges are set and surface cracks slightly, about 13-15 minutes. They will seem underbaked but will firm up as they cool. Cool for 5 minutes then transfer to a cooling rack.
Dissolving baking soda into water first will result in a puffier cookie texture due to the steam it creates.
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Source: Adapted from Savour Fare (link no longer available)
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Fabulous pics, my friend. FABULOUS! Heading over now!
How fun! I never would’ve thought to add chili powder in cookies!
Me neither! I was nervous trying these, but they turned out fantastic (and addicting…) Thanks!
These look wonderful. I love spicy chocolate cookies. And your photos are gorgeous! Heading over to the guest post…
Thank you :)
I am looking for a cookie recipe using for my Mexican chocolate. This one sounds perfect. Thanks for sharing.
Oh Mexican chocolate would work great! Instead of chocolate chips, use Mexican chocolate chunks. Thanks for stopping by :)
These look so fabulous :D
The ooey gooeyness of it with the chilli = yum :D
Choc Chip Uru
The ooey gooeyness was my favorite part :) Thanks!
How awesome are these! Probably even my husband would like them, though doesn’t like most baked treats :)
These look lovely. Im having to hide the screen from my kids who are obsessed with cookies
I have never added chili to cookies before. I can’t wiat to try it!
These cookies are fantastic! I made them tonight for Cinco de Mayo bc they remind me of Mexican hot chocolate. They were a hit. The texture is perfect and I love the taste of all the spices (particularly the cloves). I will definitely be making these again!
Not a bad way to end the night ;) Glad you enjoyed them!
I just made these last night (very hesitantly I might add). Oh my goodness!! They are delicious!! And already gone. I will be making them again tomorrow. I was very leery because chili powder doesn’t belong in cookies, and I am a wimp when it comes to spicy foods (native San Antonian but you can’t tell). They were a hit with my family and with me. Thank you for encouraging me to try something unusual!!
I know the chili powder seems a little unusual, but I’m glad you still tried it anyway! These are some of favorite cookies because I just love the chili and cinnamon together with the chocolate.
increased ginger, chili, cinnamon (1/4 tsp each) and cocoa powder (2 tsp) slightly. very nice and appreciated. the cookies weighed 14 g before baking and were ready at 15 min.
Thank you for the feedback!
Could this be frozen, in logs, then thawed and sliced into biscuits? I’d like to make these for Christmas gifts, but always give friends the frozen logs, so they are easy to keep, and then they can bake them fresh.
Maybe just roll the log in sugar before freezing, or add to my instructions, “once sliced, dip both sides of the biscuit into granulated sugar, before baking”?
Thank you for any feedback you might have.
I’ve never tried it in logs. My biggest concern is the cookies may spread too much because you’re taking a scooped cookie and flattening it before it bakes (unless you cut it really thick?). I highly recommend testing it out before gifting. Alternatively, you can make the scooped cookies as directed and freeze the cookie dough pieces. Then you can transfer them to a freezer bag and package them nicely.
These cookies are delicious. I’m getting ready to double the recipe. I really enjoy your site.
Oh good! Happy to hear you like them.