Double Chocolate Chipotle Cookies
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
YIELD: 1-1/2 dozen.
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
Ingredients
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2/3 cup butter, softened
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1/2 cup sugar
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1/2 cup packed brown sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1/2 teaspoon minced chipotle pepper in adobo sauce
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1 cup plus 2 tablespoons all-purpose flour
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1/3 cup baking cocoa
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1/4 teaspoon cayenne pepper
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3 milk chocolate candy bars (1.55 ounces each), chopped
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Confectioners' sugar
Directions
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1.
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.
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2.
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.
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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