Best Spicy Chocolate Cookies Recipes

SPICY MEXICAN HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
• Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
• Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
• Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

SPICY CHOCOLATE COOKIES

Steps:

• Preheat oven to 325 degrees. Whisk together flour, cocoa, cinnamon, salt, cayenne, and baking soda.
• In a separate bowl, beat butter with brown sugar on medium-highspeed until light and fluffy, about3 minutes. Beat in egg and vanillauntil well combined. Reduce speedto low and beat in flour mixture untiljust incorporated. Stir in chocolate.
• Roll dough into 1-inch balls(each 1 heaping tablespoon).Gently roll each in turbinado sugarto coat; place 2 inches aparton parchment-lined baking sheets.Bake until surfaces crack slightly,11 to 14 minutes. Let cool 5 minuteson sheets, then transfer to awire rack and let cool completely.

SPICY MEXICAN COOKIES (CHOCOLATE)

Steps:

• In a medium bowl whisk together the flour, cocoa, cinnamon, cayenne, salt and pepper.
• In a large bowl, use an electric mixer to cream the butter and sugar. Add the egg and vanilla and mix until light and fluffy.
• Slowly add the dry ingredients until they are fully blended into the dough and no traces of the flour mix remain.
• Divide 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).
• Having 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.

SLIGHTLY SPICY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, baking soda, salt, nutmeg, cinnamon and cloves in small bowl.
• In large mixing bowl combine sugar, butter, and extracts until creamy. Add eggs, one at a time, beating well after each. Slowly add flour mix, beating dough between additions. Fold in chocolate chips. Drop dough by tablespoonful onto an ungreased cookie sheet.
• Bake 9 to 11 minutes, or until cookies are just brown. After cooling cookies on the tray for 2 minutes, remove to wire racks to cool completely.

NANA'S SPICY PUMPKIN CHOCOLATE COOKIES

Steps:

• Whisk 1/2 cup white sugar, melted butter, and brown sugar together in a large bowl. Add pumpkin puree and vanilla extract; whisk until smooth.
• Combine flour, 1 1/2 teaspoons cinnamon, pumpkin pie spice, salt, baking soda, and baking powder in a separate bowl.
• Mix flour mixture into the sugar-butter mixture; stir until just combined. Fold in chocolate chips gently. Cover dough with plastic wrap and chill for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
• Roll 1 1/2 tablespoons of chilled dough into a ball. Repeat with the remaining dough.
• Combine the remaining 1/2 cup white sugar, 3/4 teaspoon cinnamon, and cayenne pepper in a small bowl. Roll dough balls completely in the spicy cinnamon-sugar. Place on the prepared baking sheet, at least 2 inches apart, and slightly flatten the tops.
• Bake in the preheated oven until edges are golden and cookies appear under-baked, about 9 minutes. Remove from oven and immediately place candy-coated chocolate pieces on top. Cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.

SPICY AND SAVORY CHOCOLATE CHIP COOKIES (AKA SIERRA NUGGETS)

Steps:

• Preheat oven to 350F and grease cookie sheets.
• In a medium bowl, combine flour, baking soda, salt and spices; set aside.
• In a large bowl, cream butter and sugars until smooth.
• Mix in milk, vanilla, and beaten eggs.
• One at a time, stir in the cornflakes, oats, dry ingredients (from medium bowl), coconut, chocolate chips, and walnuts (if using), just until each addition is incorporated.
• Drop dough by well rounded teaspoonfuls onto greased cookie sheets.
• Bake 10-12 minutes, then let stand for 2 minutes before removing to let cool on baking racks.

SPICY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Mix together first 6 ingredients and set aside.
• Cream shortening, sugars and vanilla until well mixed.
• Add eggs, one at a time, beating well after each addition.
• Add flour mixture slowly and beat well.
• Stir in chocolate chips and walnuts by hand.
• Drop dough by tablespoonful onto ungreased cookie sheet.
• Bake for 9 to 11 minutes or just until cookies brown.
• Cool cookies on baking sheet for two minutes, then remove to a wire rack to cool completely.

SPICY SURPRISE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In mixing bowl, combine butter, brown sugar, white sugar, eggs and vanilla.
• Beat until smooth and light.
• In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and cayenne pepper.
• Gradually mix into wet ingredients.
• Beat until just combined.
• Fold in chocolate chips until combined.
• Scoop cookies into 2-inch balls and place on cookie sheets.
• Bake until lightly golden, about 10 minutes.
• Let cool slightly, then remove from cookie sheets and transfer to a wire rack to cool completely.

SPICY CHOCOLATE CRACKLE COOKIES

Steps:

• 1. Melt 8 oz chocolate as directed on package. Set aside. Coarsely chop remaining 4 oz chocolate. Mix flour, roasted cinnamon, cayenne pepper, baking powder, and salt in a bowl. 2. Beat butter and sugars in large bowl in electric mixer on medium speed until light and fluffy. Add eggs and vanilla, mix well. Add melted chocolate, beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons 1 ½ inches apart on parchment paper-lined baking sheets. 3. Bake in preheated 375 degree oven about 10 minutes or just until cookies are set and slightly cracked on top. Transfer to wire rack to cool.

SPICY CHOCOLATE CHIP COOKIES

Steps:

• 1. for cookies, preheat the oven to 350°. Line a baking sheet with parchment paper. Mix the flour, baking powder, red pepper flakes, and salt in a small bowl. Heat the raisins and coffee liqueur in a small pan over low heat.
• 2. Melt the chocolate with the butter in a double boiler over barely simmering water. Set aside to cool. Beat the eggs and sugar in a large bowl with electric mixer at high speed until very pale and creamy, about five minutes
• 3. With mixer at medium speed, beat in the chocolate and vanilla. With mixer at low speed, beat in the mixed dry ingredients and then the raisin mixture and chocolate chips. Drop tablespoons of the dough 1 inch apart on the prepared baking sheet. Bake until risen slightly, 10 to 12 minutes. Cool on the baking sheet for five minutes. Transfer to wire racks and let cool completely. Glaze: melt the white chocolate and red pepper flakes in a double boiler over barely simmering water. Drizzle over the cooled cookies and let rest until set, about 30 minutes. Makes about 18

SPICY CHOCOLATE SANDWICH COOKIES

Steps:

• Whisk together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon in a large bowl; set aside.
• Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg, milk, and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half and wrap each piece with plastic wrap; refrigerate at least 1 hour and up to overnight.
• Preheat oven to 350 degrees. Roll out dough 1/4 inch thick on a lightly floured surface. Brush any excess flour off dough with a dry pastry brush. Cut dough using a 2 1/2-inch heart-shaped cookie cutter. Transfer heart shapes to baking sheets lined with parchment paper or a nonstick baking mat, spacing 1 inch apart.
• Bake cookies until there is a slight resistance when you lightly touch the centers, about 10 minutes. Transfer cookies to wire racks to cool completely.
• Fill a pastry bag fitted with a 1/2-inch plain tip with the chocolate whipped cream. Pipe cream onto half of the cookies; top with remaining cookies.

SPICY CHOCOLATE SOUFFLé COOKIES

Steps:

• POSITION racks in upper and lower third of oven. Preheat to 350°F Lightly grease or paper-line two baking sheets with parchment paper.
• MELT morsels in microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.
• COMBINE sugar, cinnamon and chili powder in small bowl. Beat egg whites and cream of tartar in small mixer bowl on high speed until soft peaks form when beaters are lifted. Beating on high speed, gradually add sugar mixture and vanilla until whites are glossy and stiff peaks form. Gently fold in nuts and melted chocolate until mixture is just uniform. Spoon mixture into gallon-size food storage bag with with 1/2-inch snipped from corner of bag. Pipe mixture into 1 1/2-inch circles about 2 inches apart onto prepared baking sheet.
• BAKE for 7 to 8 minutes or until cookies are shiny and cracked. They should be firm on the outside and gooey on the inside. Immediately remove cookies to wire rack or slide parchment to wire racks to cool completely. Store cookies in airtight container at room temperature. Cookies are best eaten the day they are baked but will last a day or two.

SPICY CHOCOLATE SOUFFLé COOKIES

Steps:

• POSITION racks in upper and lower third of oven. Preheat to 350° F. Lightly grease or paper-line two baking sheets with parchment paper.MELT morsels in microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.COMBINE sugar, cinnamon and chili powder in small bowl. Beat egg whites and cream of tartar in small mixer bowl on high speed until soft peaks form when beaters are lifted. Beating on high speed, gradually add sugar mixture and vanilla until whites are glossy and stiff peaks form. Gently fold in nuts and melted chocolate until mixture is just uniform. Spoon mixture into gallon-size food storage bag with with 1/2-inch snipped from corner of bag. Pipe mixture into 1 1/2-inch circles about 2 inches apart onto prepared baking sheet.BAKE for 7 to 8 minutes or until cookies are shiny and cracked. They should be firm on the outside and gooey on the inside. Immediately remove cookies to wire rack or slide parchment to wire racks to cool completely. Store cookies in airtight container at room temperature. Cookies are best eaten the day they are baked but will last a day or two.
• *This "gluten free" recipe was developed using alternative flours and other products labeled as "gluten-free". We recommend reading all ingredient labels on food products thoroughly and to be careful to keep gluten-containing ingredients away from the recipe ingredients and recipe preparation area.

SPICY CHOCOLATE MARSHMALLOW COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream the butter and sugar together.
• Add the egg, milk and vanilla, making sure to mix well.
• Next combine the flour, pumpkin pie spice, cocoa, baking soda and salt, gently beat into the creamed mixture.
• Lastly add the coconut, almonds, chocolate chips and marshmallow.
• Drop the batter by rounded teaspoon onto an ungreased cookie sheet.
• Bake in a 350 degree oven for 10 minutes.
• Cool completely on wire rack.

SPICY CHOCOLATE COOKIES

Steps:

• Combine the first 6 ingredients in a medium bowl. Mix thoroughly with a whisk and set aside. In a mixing bowl, beat the butter and brown sugar until creamy. Add the egg and vanilla extract and beat on high until fluffy, about 1 minute. Gradually stir the flour mixture into the butter mixture until the butter is just incorporated. Turn the dough out onto wax paper. Use the paper to shape and roll the dough into a cylinder about 10 inches long and 1 1/2 to 2 inches in diameter. Wrap tightly in more wax paper, folding or twisting the ends to seal. Chill for at least 45 minutes or freeze (for up to 3 months) until needed. Before baking, preheat oven to 375 degrees F. Unwrap the dough (if frozen, let thaw for 5 minutes). On a cutting board, cut it into slices about 1/4 inch thick. Place the slixes about 1 inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes. Let cool until the cookies are firm enough to be moved. Transfer to a rack to cool completely.