Cinnamon-Spiced Hot Chocolate Cookies

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These cookies are so unique and delicious! The cayenne pepper adds a sophisticated edge, and the dulce de leche topping with almond makes them look irresistible! I will defiantly make these cookies again!

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This one was easy and tasty. Thanks to all who commented before me. I used some of those suggestions (all butter and caramel topping and these cookies turned out great! I took my first batch to cookies swap and will make another batch for my family, this time adding a bit more of the peppers.

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The random inclusion of extra tablespoons in the measurements for this recipe irritated me. The "scant" included before the thickness to cut the cookies made me scoff a bit too. Turn the cookies halfway through the baking process? Why not, the writer of this recipe was running out of things to be precise about.

I followed all of these little OCD particulars and was well rewarded. These cookies are delicious. The dark chocolate flavor from the generous quantity of cocoa powder is very nice. Sweet, but only sweet enough to balance the chocolate. The pepper and cinnamon set it off just right.

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These cookies were a huge hit when I made them! They are so unique, and the spice is an excellent complement to the sweetness. I topped mine with turbinado sugar & red sugar sprinkles to jazz them up for the holidays, and I look forward to experimenting with more finishing touches in the future, because I will be making these again & again!

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these cookies are pretty much the bomb. I did make the mistake of cutting too much per cookie before baking, so I had gi-normous cookies, but they still tasted awesome. I chopped my pistachios up more finely so they would incorporate better into the dough. Cherries were a teeny bit big, but all in all they still tasted great. I may use craisins next time like another person suggested. Enjoy!

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This cookie is a great way to spice up your holiday cookies. It's nice to have something other than chocolate chip, peanut butter kisses, sugar, and other common holiday cookies.

I did use all butter and no margarine and I cook with a gas oven. I also had to add about two tablespoons of water for the dough to be formed enough to roll into a log.I would recommend cutting the cookies thicker; this seems to create a chewier cookie. My thicker cut cookies came out soft and chewey, especialy in the center. The pepper flavor is subtle and only adds a 'kick' to the flavor.

Instead of dulche de leche I melted 1/2 cup each of white chocolate chips and caramel bits and a quick splash of water over a double broiler. This made a DELICIOUS and very easy to work with glaze that resembles the picture.

Other issues I will look out for next time I make them: I think it is better to refridgerate them longer. The dough was not quite cold enough after 45 minutes. Also the cookies stuck a bit to the parchment paper.

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I plan to make these tonight, to take to an office party. I'm wondering how they store/transport with the dulce de leche topping? Is it better to do the topping the same day I plan to serve them? Thanks for any tips, can't wait to bake these!

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These are some of the best cookies I've ever had. The cayenne and pepper add something really out of the ordinary. I had to make two batches because the first didn't last long enough for me to get the topping put on. I tried the dulce de leche but didn't like working with it, so I switched to melted white chocolate. Delicious and attractive - perfect for the holidays!

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After reading all of the reviews I decided to make these for a cookie swap. I was looking for something out of the ordinary as it's pretty much the same people every year. I doubled the recipe and added the 1 tablespoon of espresso powder. I also omitted the margarine and used all butter. I had to add just a little water to the batter to keep it together. I left it in the fridge for about two hours. The cookies cut perfectly. My first batch I made on the small side and they were crispy. The second batch I made bigger and they were chewy, which I prefer. I looked on line for a dulce de leche recipe as I could not get it in the store. If you have the time it's worth making. It's simply a can of sweetened condensed milk that you place in a pot of water, with the water covering the can (take off the label and bring to a boil and then simmer for three hours. You need to watch that it doesn't boil again as it may explode. Add water as needed, though I didn't need to. It came out perfectly. I cut a small hole in a baggie and drizzled it on top of each cookie and topped with chopped almonds. They not only look beautiful but they taste really good!

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OMG, These cookies were a hit! I was asked by several staff members for the recipe. Instead of refrigerating for 45 minutes, I went to a 'girl's lunch,' and baked the cookies about 6-7 hours after mixing. I think a day or two would have developed the flavors even more. I will be sharing these cookies.