1 Dozen Spicy Chocolate Cookies

Y’all know that Tex-Mex food is a cuisine in a league all its own, right?  It’s not some fusion of half Texas food and half Mexican food stirred together.  Tex-Mex food includes favorites like tortilla soup, carne guisada, refried beans, crispy tacos, cheese enchiladas with chili gravy, migas and more.  Are you hungry yet?

It takes a special kind of dessert to follow such spicy food—a dessert that also has a little kick to it.  I’m going to let y’all in on a little secret:  Texans sprinkle cayenne pepper and chili powder on their chocolate desserts.  Yep, it’s true.  Just ask your favorite Texan.  They’ll tell you that the combination of chocolate and spice creates a sweet burn that is unbeatable.  The thing about sweet heat is that it keeps you comin’ back for more.  Don’t say I didn’t warn you now:  these cookies are addictive.

5.0 from 1 reviews
1 Dozen Spicy Chocolate Cookies
Yields 1 dozen cookies.
  • 4 tablespoons unsalted butter, at room temperature
  • ¼ cup shortening
  • ½ cup + 2 tablespoons sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla
  • ½ cup + 2 tablespoons flour
  • 3 tablespoons cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon instant espresso powder
  1. Preheat the oven to 375°.
  2. Line a cookie sheet with parchment paper or a silicone mat.
  3. In a medium bowl cream together with an electric mixer the butter, shortening and sugar. Beat this mixture very well, for 1 full minute.
  4. Add the egg yolk and vanilla and beat until just combined.
  5. In a small bowl, whisk together all remaining ingredients. Add this mixture in 2 batches to the butter mixture, beating until just combined.
  6. Using a teaspoon scoop, measure 2 teaspoons of dough into your hand. Roll into a ball and place on cookie sheet.
  7. Bake for 11-12 minutes if you want your cookies fudgey in the middle. They will just be beginning to crack. Bake about 1 minute longer if you like your cookies firmer. Let cool on cookie sheet before transferring to a wire rack to cool completely.


  1. says

    I totally love the idea of spicy chocolate cookies. It’s like a cup of Mexican hot chocolate, but warm and chewy from the oven! mmm…

  2. says

    I totally did not know that about Tex-Mex! Got to explore this further. I love spice and chocolate – sometimes I add some cayenne in my chocolate milk. The cookies look delicious.

  3. says

    I recently tried a similar recipe from Martha’s site, but this looks EVEN BETTER. I think I would love the addition of the espresso into the cookie. Love the photo too, it’s beautifully shot!

  4. says

    Hi Tina! New to your site and I LOVE that your recipes are downsized. Sometimes just for two is perfect. Love these spicy cookies :)

  5. says

    YUM, what a perfect combination, and I can taste that sweet burn that is unbeatable. Im craving a cookie now. It really would be a lovely balanced dessert. Yep, this here is a winner I must try! :)

  6. Angela says

    Just made these and my husband said that they were the best cookies EVER! ( I did omit the espresso powder as we did not have this on hand)

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