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Double Chocolate Chipotle Cookies

One bite tells you that this isn't any chocolate cookie. Chipotle and cayenne peppers give these chewy, fudgy delights a yummy twist. —Lisa Meredith, Eagan, Minnesota

18 ServingsPrep: 25 min. + chilling Bake: 10 min./batch

Ingredients

2/3 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon minced chipotle pepper in adobo sauce
1 cup plus 2 tablespoons all-purpose flour
1/3 cup baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
3 milk chocolate candy bars (1.55 ounces each), chopped
Confectioners' sugar

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat
in the egg, vanilla and chipotle pepper. Combine the flour, cocoa,
cinnamon, salt, baking soda and cayenne; gradually add to creamed
mixture and mix well. Stir in chopped candy. Chill for 1 hour or
until easy to handle.
Roll into 1-1/2-in. balls; place 4 in. apart on ungreased baking
sheets. Bake at 350° for 10-12 minutes or until set. Cool for 4

2 of 2

Double Chocolate Chipotle Cookies (continued)

Directions (continued)

minutes before removing from pans to wire racks. Dust with
confectioners' sugar. Yield: 1-1/2 dozen.

Nutrition Facts: 1 cookie equals 179 calories, 9 g fat (5 g saturated fat), 31 mg cholesterol, 161 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.