I’m still in a holiday baking mood, so I made these spicy chocolate rounds that are almost like eating a cup of Mexican hot chocolate in cookie form. I dusted some with cinnamon sugar and others with red and green sanding sugar. They’ve got a sneaky little bite to them from the black and cayenne peppers, so make sure you have a tall glass of milk handy when eating.
Instead of vanilla, I added some Rum Chata. The mixture of rum, cream and spices gave the cookies a delicious twist.
Cinnamon Chocolate Pepper Cookies
1 1/3 cup all purpose flour
3/4 cup Dutch processed cocoa
1 tablespoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon Rum Chata (or Mexican vanilla)
cinnamon sugar and sanding sugar
Whisk together the flour, cocoa, cinnamon, salt and peppers. Set aside.
In a mixing bowl, cream the butter and sugar. Add the egg and mix well. Add the Rum Chata (or vanilla) and then slowly add the dry ingredients. Mix just until combined.
Divide the dough in half and form into six inch logs. Wrap in plastic wrap and place in the refrigerator to firm for at least 2 hours.
Preheat oven to 375 degrees F.
In a shallow plate, place cinnamon sugar or sanding sugar.
Working with one roll at a time, either cut rounds off the roll of chilled dough or roll out and cut with cookie cutters. Gently toss the cookies in the sugar to evenly coat. Place on a parchment covered baking sheet.
Bake for 10-12 minutes, rotating pan midway through. Edges will look dry when done. Cool the cookies on the baking sheet for 5 minutes before moving to a wire rack to cool completely before storing in an air tight container.