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Double Chocolate Chipotle Cookies

 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 King Arthur Unbleached 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

2 of 2

Double Chocolate Chipotle Cookies (continued)

Directions (continued)

  • sheets. Bake at 350° for 10-12 minutes or until set. Cool for 4
  • minutes before removing from pans to wire racks. Dust with
  • confectioners' sugar. Yield: 1-1/2 dozen.
Nutritional 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.