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Chipotle Crackle Cookies

 Chipotle Crackle Cookies
I usually bake these special cookies for the holidays, but my family loves them so I bake them for their birthdays. The addition of ground chipotle chili pepper gives these cookies a little zing. The dough may be sticky so I dip my hands in confectioners' sugar for easier handling. —Gloria Bradley, Naperville, Illinois
30 ServingsPrep: 25 min. + chilling Bake: 10 min./batch


  • 2 eggs
  • 1 cup sugar
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 cup all-purpose flour
  • 1 tablespoon toasted wheat germ
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground chipotle pepper
  • 1/4 cup miniature semisweet chocolate chips
  • 1/3 cup confectioners' sugar


  • In a large bowl, beat the eggs, sugar, oil and vanilla until
  • combined. Add melted chocolate. Combine the flour, wheat germ,
  • baking powder, salt and chipotle pepper. Gradually add to egg
  • mixture and mix well. Fold in chocolate chips. Cover and refrigerate
  • for 2 hours.
  • Place confectioners' sugar in a small bowl. Shape dough into 1-in.
  • balls; roll in confectioners' sugar. Place 2 in. apart on baking
  • sheets coated with cooking spray. Bake at 350° for 8-10 minutes
  • or until set. Remove to wire racks to cool.
  • Yield: 2-1/2 dozen.

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Chipotle Crackle Cookies (continued)

Nutritional Facts: 1 cookie equals 85 calories, 4 g fat (1 g saturated fat), 14 mg cholesterol, 35 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.