Just a pinch of red pepper gives this Mexican chocolate chip cookies just the right amount of sneaky heat! Your favorite snack just got a little more sassy.
These are chocolate chip cookies with some serious attitude. In addition to all the good standard chocolate chip cookie stuff that goes into these, you also put in cinnamon and (get ready)…a small spoonful of red pepper.
Before you get all skeptical on me, just hear me out. For those of you who like chai tea, it’s kinda the same concept.
Just a pinch of red pepper gives this Mexican chocolate chip cookies just the right amount of sneaky heat! Your favorite snack just got a little more sassy. There is just enough pepper in these to leave you with a slightly spicy sensation in your mouth that you LOVE but just…can’t…quite put your finger on. If you didn’t know in advance about the pepper you would never guess that was what it was, you would just think you were not eating your garden-variety chocolate-chipper, but something with a fun little kick to it.
They may not be the best version of chocolate chip cookies for the kiddos – try this version for them – but you know what that means. More for the old folks! So all you adventurous cookie-bakers out there, give these a try!
Mexican Chocolate Chip Cookies
Just a pinch of red pepper gives this Mexican chocolate chip cookies just the right amount of sneaky heat! Your favorite snack just got a little more sassy. #cookie #Mexican #chocolate #chocolatechip #desset #framedcooks
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 32 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 1 cup butter, room temperature
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper (see note)
- 1 12-ounce package semisweet chocolate chunks
Instructions
- Beat the butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time, then beat in the vanilla.
- Whisk the next 6 ingredients together and then add to the butter mixture, beating until just blended. Mix in chocolate chips.
- Put the dough in the fridge until it is cold, at least 1 hour and up to 1 day.
- Preheat oven to 350°F and line cookie sheets with silicone mats or parchment paper. Drop tablespoonfuls of the dough onto sheets about 2 inches apart.
- Bake cookies until golden brown but still soft to touch, about 10 minutes. Cool for a few minutes, then place cookies on racks and cool.
Notes
If you want to really add some zing, you can increase the cayenne pepper to 1/2 teaspoon!
IronmanDunn says
Hi Kate! Made these this afternoon and they were delicious. I am a learning cook and usually cook rather than bake, but this recipe intrigued me and I just had to try it out.
I was just curious, did you use a red pepper powder? I used crushed red pepper flakes (since that is what I had on hand) and the kick is there but not as noticeable as I thought it would be. Perhaps I will just double the red pepper flakes next time. Oh, there will be a next time!
Thanks for inspiring a non-baker.
Kate Morgan Jackson says
Hi ellen9 — glad they worked out for you! As for the chunks, just the obvious — more chocolatey! Which I thought would make a difference with the spices and because this recipe has a little less sugar than most choc chip cookie recipes. But I think it's a subtle difference, and either way is probably just fine…
Isla says
I subbed out 1/2 cup of flour for 1/2 cup cocoa powder and used 1/2 tsp of smokey Chipotle chili powder instead of the cayenne pepper, and it came out so incredibly delicious! Highly recommend for chocoholics and spice enthusiasts!
Hi Isla and thank you! Love your spin on these cookies – I will have to give that a try! :)
ellen9 says
made these tonite – perfectly undetectable magic combo of cinnamon and cayenne worked perfectly! turned out very light in texture, too – muy sabroso.
made first half after chilling dough 3 hrs; saved second half to bake tomorrow nite after 24 hrs chill.
one question: I see yr picture looks like maybe you used choco chunks instead of chips? any diff in flavor?
Kate Morgan Jackson says
Wow, sounds great! Thanks for the link!
Oklahoma Granny says
This recipe really intrigues me. Have you had jalapeno peanut brittle? If not, check my blog for the recipe: http://okgranny.blogspot.com/2009/11/quick-easy-sweet-spicy.html
Everyone around here loves it.
Nutmeg Nanny says
How interesting does this sound! I bet it's delicious…yum :)