Spiced with cinnamon, cayenne pepper, and a chili-studded chocolate bar, these fudgy cookies will heat you up on a cold autumn day.

Spicy Chili Chocolate Cookies // completelydelicious.com

I have traditionally been a gal who likes her food mild. Too much heat often overwhelms me. I could attribute it on the fact that I wasn’t exposed to spicy foods much growing up, but what I really think it is to blame is my personality. I’m just not that adventurous.

I’ve been branching out more and more since I’ve taken on the (somewhat cliche) label of foodie. And one of my favorite recent discoveries is the combination of spice and chocolate, it’s such a unique combination. I wish I would have thought to combine the two in a cookie a long time ago. Because, wow.

Spicy Chili Chocolate Cookies // completelydelicious.com
Spicy Chili Chocolate Cookies // completelydelicious.com Spicy Chili Chocolate Cookies // completelydelicious.com

These cookies get their kick from a full teaspoon of cayenne pepper in the dough (double it if you dare) and chunks of an artisan chili chocolate bar. I chose a Theo bar because I found it at the first grocery store I tried, but other brands like Taza and Lindt have great chili bars as well. You should be able to find something that will work in a well-stocked candy aisle, or buy online.

You may be a few bites in before you feel the burn, but don’t worry, it’ll come. And stick around for a little while too. When it subsides, you’ll be ready for another one. And another. Keep a glass of milk nearby.

Spicy Chili Chocolate Cookies // completelydelicious.com

Use a wire whisk to combine dry ingredients

I don’t always combine the dry ingredients for cookies before adding them to the rest of the batter. Sometimes I just throw it all in and let the mixer do the work. But when there is cocoa powder involved, I like to stir all of the dry ingredients together with a wire whisk before proceeding. It’s a quick and easy way to get everything combined and uniform.

Spicy Chili Chocolate Cookies // completelydelicious.com

Spicy Chili Chocolate Cookies
These fudgy cookies have an extra kick thanks to cayenne pepper and chunks of chili chocolate.
Yield: 2 dozen cookies
  • ¾ cup (169 grams) unsalted butter, at room temperature
  • 1 cup (213 grams) brown sugar
  • ½ cup (100 grams) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (240 grams) all-purpose flour
  • ⅔ cup (56 grams) cocoa powder
  • ½ teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • ½ teaspoon salt
  • ⅔ cup (1 3-ounce, 85 grams bar) chili chocolate, chopped
  • Coarse sugar, for rolling (optional)
  1. Preheat oven to 350 degrees 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.
  5. Store the cookies in an air-tight container at room temperature for up to 5 days.

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19 Responses to Spicy Chili Chocolate Cookies

  1. I have to admit I’ve never been a big fan of chocolate cookies, but lately I’ve developed a true passion for them. Especially when there’s a strong and spicy chocolate flavor…so, yes, these basically look like heaven to me! I’m sure they won’t last long once I’ll have taken them out of the oven 🙂

    xo, Elisa

  2. Carrian says:

    Delicious! These look amazing!

  3. Wow! I bet they are spicy! I’m totally making these for my hubby.

  4. Yay for chocolate and chilli. I love the buzz I get from these two flavours together.

    Drool worthy cookies!

  5. Rebecca says:

    It really sounds quite adventurous 🙂 And I am not so sure I would dare, but maybe without the pepper? 😉 Haha, thanks for showing!

  6. Flavia says:

    I love the combination of chili pepper with chocolate–it’s such a great combination. Peter told me I have to make these for him. 🙂 Love your photos too!

  7. Mercedes says:

    These look so warm and comforting! I love the combination of spice and chocolate!

  8. I have to say, this recipe meets all my favorite needs…chocolate and spicy…decadent and delicious! Love this…can’t wait to try it!

  9. Michelle says:

    Not sure if I made these right… I followed the ingredients and instructions to the letter. My dough was incredibly crumbly… is this normal? It took a fair amount of effort to push it into the ball shapes and the sugar didn’t really stick. In the oven, they did not spread at all beyond my flattening efforts. They’re fairly light brown, unlike the images here, which look much darker. And they are fairly dry, not “fudgy” as described. They don’t even really look like the photo. The spice comes through, which is nice.

  10. Michelle says:

    Update! I think I cooked the first couple of sheets for too long. Mine didn’t really harden too much at the edges, so I started taking them out at 8 mins regardless and they seemed less dry, more “fudgy.” Success!

  11. Erika says:

    I just made these the other weekend but substituted gluten-free flour for the flour. They were delicious! http://lifestooshorttoskipdessert.blogspot.com/2014/03/spicy-chili-chocolate-cookies-gluten.html

  12. Zoe says:

    I added a quarter tsp of both baking powder and baking soda and still got amazingly chewy wonderful cookies. I like both the 8 minute cookies, which are brownie like, and the 10 minute cookies which are a bit more cakey. Thanks!

  13. Veronica bielat says:

    I think this recipe has a mistake in it and could probably use come baking soda. I experienced the same ” no spread” issue related by others. I could tell as son as they came off the pan they would be hard.

  14. Rick says:

    I’m with Zoe and Veronica on the baking soda. I, too added 1/4 ea. soda and powder. I can’t help myself on tweeking a recipe sooo, I added 2/3 cup chopped dried cherries and 1 teaspoon of expresso powder….they were great.

  15. Penny Cooke says:

    I’ve just made these and have to tell you that I think they’re my best cookie bake *ever*! I didn’t think they tasted overly chilli-ish but after a few moments got a wonderful hit of it (and yes, did add an extra tsp of cayenne!).

    I got a lot more than 24 though, and I don’t think I made them particularly small – I got 63!!! (So waaaaay down on the calories per cookie!)

    Thank you sooo much for sharing such a fabulous recipe!

    Very best wishes,


    • Penny says:

      Just read through some of the previous comments, esp on the baking soda / powder debate. Mine spread beautifully in the oven without either. I left mine in for nine minutes, and they were nice & chewy. OMG I want to go & grab another one

  16. Princess says:

    I would have liked to see these without using pre-made chili chocolate.

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