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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
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch
  • Makes
    1-1/2 dozen


  • 2/3 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 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


  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, vanilla and chipotle pepper. Combine flour, cocoa, cinnamon, salt, baking soda and cayenne; gradually add to creamed mixture and mix well. Stir in chopped candy. Chill until easy to handle, about 1 hour.
  • Preheat oven to 350°. Roll into 1-1/2-in. balls; place 4 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Cool 4 minutes before removing from pans to wire racks. Dust with confectioners' sugar.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 179 calories, 9g fat (5g saturated fat), 31mg cholesterol, 161mg sodium, 23g carbohydrate (15g sugars, 1g fiber), 2g protein.
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Average Rating:
  • cmilot
    Feb 3, 2014

    Made per recipe--excellent!

  • JessBella6
    Jun 15, 2013

    A chocolatey cookie with a slightly savory aftertaste!

  • Anniii
    Oct 14, 2012

    Fantastic! I didn't have any chipotle, that's why, instead of it I added cayenne pepper. In total, it was about 3 teaspoons. It might seem a bit too spicy, but it was all right! Everybody loved them, even those, who don't eat spicy food)