Cinnamon-Spiced Hot Chocolate Cookies

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As other reviewers suggested, I cut the cookies thicker. The cookies turned out crunchy, but my family prefers softer, chewier cookies. If I were to make them again, I would shorten the cooking time to try to get a softer cookie.

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Love, love, LOVE this cookie! Very easy to make. Mine came out perfectly chewy and the next day they were still wonderfully chewy and tasted even better! (I stored them in plastic baggies. Love the hint of heat. They were very easy to make. I used a bit extra (overflowing measuring spoon of each of the peppers and used half butter/half 50-50 butter blend. I also refrigerated the dough about 24 hours and cut them about 1/2 inch thick. Don't skip the dulce de leche--great complement to the flavors and texture of the cookie. Dulce de leche is very easy to make, as others have noted, just take the label off a can of sweetened condensed milk and boil (unopened! about 2-3 hours. The longer you boil it, the darker it gets. Don't worry about the can exploding--my family has been making dulce de leche this way for generations with no trouble. Just keep the can covered in water. And make 2 at a time... you'll want more! It's great spread on toast or even straight out of the can! Refrigerate after opening.

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Easy recipe to follow with dynamite taste results. The peppers make a wonderful after taste. I can't imagine that you need to add anything else (maybe a great cup of coffee or hot chocolate.

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I really like these! they have that "what is in these?" factor. I would make them again, but I prob would leave off the caramel, the can I bought was very thick and almost like frosting. I left them sit on a rack for a long time & it did set up a bit, but I will try the melted chocolate as someone suggested
I liked them crispy too. Don't be afraid to try these!

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These cookies are a great new addition to my holiday cookie list. I haven't added the nuts and dulce de leche yet and they are so good. Nice to have a new kick to the holidays.

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If you like Alton Brown's hot cocoa recipe, you will love this cookie. It is chocolatey has a little kick with a little gooey toping. Quite a testy cookie, but the dulce de leche makes packing these cookies very difficult. The topping remains sticky, but the topping is definelty needed. I also wish a how to make dulce de leche was part of the recipie. I found an easy recipe on wikipidea. all you need to do is pokes holes in a can of sweetened condensed milke and simmer in the can in water for 2 hours.

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Sweat and Heat is a wonderful combination. I love the way the cinnamon and other flavors swirl around the outsides of my tongue then suddally the heat surfaces and a wonderful marriage takes place, "Sweet Heat."

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I just made these today, they were a hit. I ended up adding the 2 tbsp of water, using all butter as other reviewers suggested and I had no problem rolling them. I did cut them a little thicker then the recipe says and they came out nice and chewy. A keeper! Simple to make and unique.

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The initial taste is chocolate but then a peppery flavor soon follows. The dulce de leche and almond topping are a perfect match with the cookie. To prevent hard cookies, I cut the log in 1/2" thick pieces. And, to avoid a dry dough, let the butter soften so that its consistency becomes "spreadable." This allows the butter to incorporate well into the dough making it pliable and not crumbly.

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I was very disappointed in this recipe. The dough was extremely dry and difficult to form into a log. When the cookies first came out of the oven and were hot they tasted excellent. The next day, despite being stored in an air tight container, the were hard as rocks! I will not be bothering with these again.