One bite tells you that this isn’t a typical chocolate cookie. Chipotle and cayenne peppers give these chewy, fudgy delights a yummy twist for Valentine’s Day.
—LISA MEREDITH ST. PAUL, MN
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 egg
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
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 1 hour or until dough is easy to handle.
2. Preheat oven to 350°. Roll into 1 1/2-in. balls; place 4 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Cool 4 minutes before removing from pans to wire racks. Dust with confectioners’ sugar.