Best Cayenne Chocolate Cookies Recipes

CAYENNE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter and both sugars until fluffy.
• Add eggs and blend well.
• Add cayenne, cocoa, baking soda and salt and blend very well. It's important to blend this stage completely so that heat is evenly distributed.
• Add flour and blend.
• Fold in chips.
• Refrigerate for one hour.
• Drop teaspoonfuls onto lightly greased cookie sheet.
• Bake 10-12 minutes.

CHOCOLATE CAYENNE CAKE-MIX COOKIES

Steps:

• 1. Preheat oven to 375. Empty cake mix into large mixing bowl, add cinnamon and cayenne pepper, mix.
• 2. Add eggs and oil and stir (dough will be stiff) until all is well blended.
• 3. Make dough into 1 1/2 inch balls and place on ungreased cookie sheet. Flatten each with bottom of small glass. These cookies do not spread while cooking. Bake at 375 for 8 to 10 minutes or until tops are crackled looking. Do not overbake. Cool on rack and serve. Enjoy!

CHOCOLATE CAYENNE COCKTAIL COOKIES

Steps:

• Sift the flour, cocoa powder, cayenne and sea salt into a bowl and whisk to combine. In a standing mixer fitted with the paddle, beat the butter with both sugars at low speed until creamy. Add the egg yolk and beat until smooth, then add the dry ingredients and beat until incorporated. Turn the dough out onto a work surface and knead gently until it comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of wax paper to about 1/4 inch thick. Slide the wax paper-covered disks onto a baking sheet and freeze for at least 1 hour, until very firm. Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with one piece of dough at a time, peel off the top sheet of wax paper. Using a 1 1/2-inch round cookie cutter, stamp out the cookies as close together as possible. Arrange the cookies about 1 inch apart on the parchment paper-lined baking sheets and sprinkle with some Maldon salt. Bake the cookies for about 15 minutes, until they are just firm; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely. MAKE AHEAD The rolled-out frozen cookie dough can be wrapped in plastic wrap and kept frozen for up to 2 weeks. The baked cookies can be kept in an airtight container at room temperature for up to 2 days.

CHOCOLATE-CAYENNE COCKTAIL COOKIES

Steps:

• 1.Sift the flour, cocoa powder, cayenne and sea salt into a bowl and whisk to combine. In a standing mixer fitted with the paddle, beat the butter with both sugars at low speed until creamy. Add the egg yolk and beat until smooth, then add the dry ingredients and beat until incorporated. 2.Turn the dough out onto a work surface and knead gently until it comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of wax paper to about 1/4 inch thick. Slide the wax paper-covered disks onto a baking sheet and freeze for at least 1 hour, until very firm. 3.Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with one piece of dough at a time, peel off the top sheet of wax paper. Using a 1 1/2-inch round cookie cutter, stamp out the cookies as close together as possible. Arrange the cookies about 1 inch apart on the parchment paper-lined baking sheets and sprinkle with some Maldon salt. 4.Bake the cookies for about 15 minutes, until they are just firm; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely. Make Ahead The rolled-out frozen cookie dough can be wrapped in plastic wrap and kept frozen for up to 2 weeks. The baked cookies can be kept in an airtight container at room temperature for up to 2 days.