Hot Spicy Cookies Recipes

Spicy Chocolate Cookies, Mexican Hot Chocolate …

WEBNov 12, 2019 · Preheat the oven to 350 F (170 C). Line two baking sheets with parchment paper and set aside. In the bowl of a stand mixer fit with …

1. Preheat the oven to 350 F (170 C). Line two baking sheets with parchment paper and set aside.
2. In the bowl of a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, cream together the butter and the brown sugar until light and fluffy. About 2 minutes at medium/high speed. Add in the eggs 1 at a time and mix until incorporated. Mix in the vanilla.
3. Add the baking powder, salt, cayenne pepper, cinnamon, and cocoa powder into the mixing bowl. Mix until evenly distributed. Scrape down the sides of the bowl.
4. Add the flour into the mixing bowl and mix until just incorporated. Do not over-mix. Fold in the chocolate chips.

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Spicy Mexican Hot Chocolate Cookies Allrecipes

WEBNov 18, 2023 · Directions. Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Beat together 1 1/2 …

1. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
3. Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
4. Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.

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Spicy Chili Chocolate Cookies Completely Delicious

WEBOct 25, 2013 · Preheat oven to 350°F. Line a sheet pan with parchment paper or a silicone mat. In the bowl of a stand mixer fitted with a paddle …

1. Preheat oven to 350°F. Line a sheet pan with parchment paper or a silicone mat.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars together on medium high speed until pale and creamy, about 3 minutes. Add the eggs one at a time, mixing after each. Add the vanilla extract.
3. In a separate bowl, stir together the flour, cocoa powder, cinnamon, cayenne pepper and salt. Add to the mixer and mix until combined. Stir in the chopped chili chocolate. The dough will be very thick.
4. Roll into rounded tablespoons and roll in the coarse sugar, if desired. Place on the prepared sheet and press down on the rounds so that they have a flat top. Bake until tops are cracked and edges are set, 8-10 minutes. Let cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.

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