Cinnamon-Spiced Hot Chocolate Cookies

Total Time:
1 hr 39 min
40 min
45 min
14 min

36 cookies

  • 1 cup all-purpose flour
  • 1/2 cup plus 1 tablespoon unsweetened Mexican cocoa powder (or substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plus 1 tablespoon packed light brown sugar
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 3 tablespoons sweet butter, at room temperature
  • 3 tablespoons margarine
  • 1/2 teaspoon ground cinnamon
  • Generous pinch ground black pepper
  • Generous pinch cayenne pepper
  • 1 teaspoon vanilla extract
  • 1 egg white
  • 1/2 cup dulce de leche, optional
  • 1/4 cup almonds, finely chopped, optional

Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.)

In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.

Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.

Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done.

Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.

To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

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4.5 100
I'm sorry. These just aren't that good. I followed recipe exactly. No big whoop here. item not reviewed by moderator and published
CRAZY good!!! I used all butter and I personally am not a fan of crispy cookies, so I added 2 extra egg whites and instead of rolling them in a log I used a small ice cream scoop. I haven't had a chance to top them yet, but they came out nice and chewy and spicy, just perfect!! item not reviewed by moderator and published
These are great! I was worried a bit the day I made them that they were too hard and gritty, but after a day in a sealed container, these were to die for. I used homemade dulce de leche for a balance to the pepper taste, but I really don't need it. So I put the dulce in my coffee instead ;) item not reviewed by moderator and published
Crispy and not overly sweet like so many holiday treats. Superb with coffee! item not reviewed by moderator and published
Absolutely delicious! I bake cookies quite often and will be making these ones more frequently, especially around the holidays. I like softer cookies, so based on previous reviews I added an extra egg white and sliced the cookies twice as thick, therefore I only got half the amount of cookies. And to make the cookies a little more festive, I swapped the cayenne pepper for nutmeg and used pistachios instead of almonds for their green colour. Next time I will definitely be doubling or tripling the recipe! item not reviewed by moderator and published
I am a huge baker and make 22 different cookies every Christmas. And these are one of my all time favorites! item not reviewed by moderator and published
I thought, as I read the recipe and made the cookie, "nice adult cookie;" my 1st time to make. Took them to our Sunday morning church fellowship. They were all gone. A young girl, 10-12yo, told me "Best cookie I ever had." BIG HIT! Only change used white whole wheat in lieu of AP flour. item not reviewed by moderator and published
Just made these cookies and theyr'e very impressive, the dulce de leche is definitely worth making. Only thing I switched was instead of chopped almonds I used toasted chopped pistachios, and also didn't get 36 out of the amount of ingredients. item not reviewed by moderator and published
I made a chocolate drizzle instead of the dulce de leche, but the cookies are great even on their own, this one's a keeper! item not reviewed by moderator and published
I'm going out on a limb here because the dough for this is still chillin' out in the refrigerator but the dough is HEAVENLY! I had no problems with it being too crumbly to work with. I've made the dulce de leche to drizzle on and have the chopped almonds ready to go. Yummmmmm! Okay, one day later... Can I give this recipe a six star rating? These cookies are THAT good! item not reviewed by moderator and published
These cookies Rock! love the cayenne kick, and I added a little extra "Pinch" just for a little more, used pecans and didn't do the dulce de leche, they were still a hit! I was in a hurry so I didn't do the roll and cut method that the recipe calls for. I rolled into 1 inch balls and flattened out a little with the bottom of a glass, worked just fine. item not reviewed by moderator and published
These are really tasty. Made them a couple years back, and will be making them again this year. I am always looking for something new & different to try along with the old favorites. I went easy on the pepper the first time, since I wasn't sure how spicy it would be, but I will be a bit more generous this time, and maybe try chipotle or new mexico chile powder instead of the cayenne (since that is what I currently have on the shelf. I used all butter, and found the dough to be a bit stiff, but the cookies came out fine. I used melted caramels to top them, but will try the dulce de leche this time, since I saw it on the store shelf this year. These were hugely popular with my family. item not reviewed by moderator and published
The taste is quite yummy! I gave it 4 stars because the dough was, as another poster said, "like dirt" when I followed the directions. I had to add egg whites one at a time (I ended up adding 2 more! and that worked. They are brownie like, so if you like softer, chewier cookies add an extra egg white or two. These will be Santa approved, I'm sure ;- item not reviewed by moderator and published
Really like these- love the cayenne pepper kick! I made my own dulce de leche by simmering a (closed can of sweetened condensed milk for 3 hours - I think that might have been a little too long because it wasn't drizzleable, but it was spreadable and quite tasty!!! item not reviewed by moderator and published
I love spicy chocolate cookies and this one is no exception. I would skip the dulce de leche in the future because I thought it took away from the flavor of the cookie, but I used the store-bought kind, so that might be why. item not reviewed by moderator and published
FANTASTICALLY UNIQUE!!! This cookie won me a cookie party competition last year!!! YUM! That little bit of kick makes these completely addictive. item not reviewed by moderator and published
delicious! has the perfect little kick to it and it was easy to boot. item not reviewed by moderator and published
made these for a christmas present for several friends & they were gone so quickly ! make the dulce de leche from scratch, it's worth it ! item not reviewed by moderator and published
These are my favorite cookies to make for the Holidays. I used some Choxie spicy hot chocolate mix I bought several years ago. The pepper adds a nice surprise kick to the cookie. The cookie dough is awesome...these cookies are addictive I can eat the whole batch. Thanks for this wonderful recipe. item not reviewed by moderator and published
I used caramel sauce and walnuts instead of almonds and dulce de leche. Super tasty cookie with lots of depth in flavor. item not reviewed by moderator and published
There is a reason for the margarine. It has to do with texture, not taste. When you make cookies with all butter, they are going to be more crunchy and stiff. When the recipe calls for part shortening or margarine, they will be more chewy and soft. I too love the taste of butter, but I discovered a few years ago that it does not make for a soft chewy cookie. We searched for years for a good soft sugar cookie, and found one with a large amount of margarine that turned out to be the softest we'd ever tried. Anyway, back to this recipe. It is great as is and if people are going to change a bunch of ingredients and instructions, they should expect different results and not give a recipe a poor rating, cuz you haven't actually made the recipe you are reviewing!! item not reviewed by moderator and published
These cookies weren't my favorite but many of my friends thought they were fantastic so its just a personal issue i guess. They came out perfectly and the recipe was quite easy to follow but I just didnt care for the peppery flavor. I may have used too much black pepper...not sure. Definitely make them as its obvious that many people love these cookies. item not reviewed by moderator and published
Awesome little cookie! I made them quite small, and did not overbeat the dough. I only mixed until it began to stick together and listened for a little drag on the mixer. I chilled for about an hour in the freezer. They were easy to cut and kept a beautiful little circle in the baking. For the topping, I boiled 1/2 a can of sweetened condensed milk, with about 1/4 cup of brown sugar and a little bit of vanilla,until it had began to get a thicker consistency. I drizzled with a spoon and then sprinkles finely chopped walnuts on top. Great little cookie for a cold winters night! item not reviewed by moderator and published
Gave these to neighbors and friends and they loved them! I love the bite of that pinch of pepper - I'll be making these again. item not reviewed by moderator and published
My fiance and I thought this would be a great cookie to bring over for a New Years party...but it was an absolute nightmare to put together. I can't figure out how people got this cookie to bind together - is there some other liquid ingredient that was on the program, but not in the written recipe? I followed the directions exactly, and I ended up with a dough the consistency of dirt. It was dry and crumbly, and impossible to form in a log. I got it close and kept it in the fridge for 24 hours, hoping the time would allow the dough to absorb all of the scant moisture so I could reshape it the next day. That didn't work, and it crumbled when I attempted to cut it. I finally ended up breaking the entire log down, adding water, and mixing again. After that, I was at least able to form the dough into a log again, and refrigerate for another 45 minutes before baking. The cookies were actually tasty; they had a rich chocolate flavor, and I ended using about and 1/8 of a teaspoon of both the black and cayenne pepper, so they had some nice back-end heat to them. The overall consistency was a bit stiff and chewy, though. Overall, I would say find another chocolate cookie recipe that you like, one that includes coco, and simply add the cayenne, black pepper, and cinnamon to it. This recipe is not worth the headache. item not reviewed by moderator and published
These came out looking exactly as pictured. They are dark with an intense flavor. Very satisfying. I will add this recipe to my cookies repertoire. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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). item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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." item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
After reading these reviews I was a bit nervous to include this recipe in my collection for cookie samplers that I give out every year. But, it is difficult to tease apart the reviews that rate a cookie low because the person just didn't like the finished product versus those that are truly objective. I shall try to provide the latter: I followed the recipe nearly exactly, doubling it to make enough (doubling went well). I used a bit extra cayenne cause I like the kick and added instant expresso powder (1 Tbsp for a 2x recipe) as I always do for chocolate recipes. The rolling and slicing of the cookies went perfectly, and they baked up on AirBake pans in a mere 10 minutes, still crunchy are that (I prefer a chewy cookie, but the recipe accomplishes the crunchy cookie wonderfully). The dulce de leche from sweetened condensed milk was, in my opinion, not worth the time to boil it, but rather Smuckers caramel topping and walnuts were delicious. Given that they had to go into treat bags, the toppings were too messy for this, but the cookies fly just fine solo: with a bright cinnamon flavor at first bite, chocolately goodness in the middle and a great kick in the back of the throat at the end. These cookies are interesting and different and I will definitely make them again, as they were a huge hit among my gift recipients! Thank you! item not reviewed by moderator and published
I made these cookies for a cookie swap today. I wish I hadn't. They sounded so intriguing. I followed the recipe to the T and I think they turned out the way they were supposed to. I even made the dulce sauce from scratch. The cookies leave a slight heat at the back of the throat but other than that they are not very flavorful. I won't be keeping this recipe. I guess all of the recipes can't be 'make agains'. item not reviewed by moderator and published
The whole family loved these.... however, as a lot of other readers, made some changes (but that's what recipes are for -- a starting place). Anyway, I bake with Whole Wheat Pastry flour, so figured I'd have to adjust the moisture anyway with a bit of additional water. I also used all butter, as don't consider margarine a food. Added a bit more cayenne and black pepper and the kick was awesome!! Had purchased almonds to put on top, but couldn't find them when the time came, so put crushed walnuts on and those were good too, tho' I think i'd rather have the almonds. And the dulce de leche is a must and easy to make as previously noted. Definitely a keeper.Thank you!!!! item not reviewed by moderator and published
I made these for a cookie exchange after I read the ingred. so they would stand out from the other cookies.I thought Wow! that's different. They came out GREAT! No dryness or any problems. I did notice they were crisper until I put them into the container I was going to take them in and they were soft and chewy after that. Used the sweetend condensed milk trick. 2 1/2 hours I simmered in the can. They turned out great with such an unusual kick. A keeper! item not reviewed by moderator and published
I healthied these up a bit by using half WW flour, "I Can't Belive It's Not Butter" and splenda granulated and brown sugar blend. Of course I don't know what it would have taste dlike otherwise, but I love them! They are more chewy than others have described but I love the unexpected kick of the pepper. I did as someone else suggested and boiled down the can of sweetened condensed milk...very glad I decided to try that! Took 3hrs and worked like a charm! I'm new to baking so I find this all so interesting! Merry Christmas! item not reviewed by moderator and published
I love spicy chocolate, and I thought that these cookies would fulfill my craving. Not so much. After making the dough exactly as written, it was much too dry. Perhaps it is my altitude (5,500 ft.), so I added ~3 tbsp. of water. That did the trick, and I was able to shape the dough at that point. The finished cookies were hard and crumbly. I tried baking again for less time, and they still tasted very dry. The flavor of the cookie was good, I actually would have liked more cayenne. I don't think I'll make these again, though. item not reviewed by moderator and published
I try and do a recipe the first time the way the recipe reads, so I did and the cookies turned out the right shape, flavour and texture. But I did find it a bit too crisp for me, the only way we could eat them was by sandwiching some french vanilla frozen yogurt in between two. They were fantastic that way! I'll try the bread trick as another post suggested and margarine and lessen the baking time from 12 min to 10, and see how that goes. I love the flavour that they have though! And I'll be using those combinations again in my baking! item not reviewed by moderator and published
I made the recipe pretty much as directed with the exception of slicing a little thicker than the 1/4 in and letting them cook a minute or two less. We like more chewy cookies. My daughter doesn't really care for the caramel flavor so I had caramel and fudge ice cream topping. I mixed a little brewed coffee with each (seperately) and drizzled half with the fudge mixture and half with the caramel mixture. Then we did half the batch with chopped pecans and half with chopped walnuts..............they were simply AMAZING!! I made another batch and took to my husband's work and had them all asking for the recipe! This will definitely go in my permanent file! The cookies alone are great and I think you can do the topping with what you have on hand if you can't find or make the Dulce de Leche! item not reviewed by moderator and published
Several people have asked what Dulce De Leche is. I think if you read all the reviews you'd figure it out. It is NOT plain sweetened condensed milk but you can make it from that by boiling (simmering) it in the can for 3 to 4 hours. It's thick and caramel-ly looking and tasting. Some of the subsitutes mentioned here (melted white chocolate bark, royal icing, etc) would all be ok but I think the spicy cookie deserves the real thing! Either look for it on the Hispanic Foods section of the grocery store or make it as above. item not reviewed by moderator and published
I read all of the reviews before baking this cookie, and made several changes to the recipe. I was concerned about the crumbly dough and over crisp cookie problems that several reviewers mentioned. I added two shots of brewed espresso, and used ALL butter, I'm a no margarine kinda baker. I didn't have the problem of crumbly dough, and I baked the cookies for only 10 minutes and let them sit on the hot sheet for 3-4 min. before transferring them to the cooling rack. The logs I rolled were about 1 1/2 inches in diameter and I sliced them slightly more that 1/4 inch in thickness. I was worried about the cookie being too crisp as many reviewers had mentioned. I live in the middle of nowhere and couldn't find Dulce de leche, so I tried the "boil the can of sweetened condensed milk" process. I worked out well, the trick is to keep the can completely covered in water and at a high simmer, or low boil, for 2 1/2 hours. If the can is dancing in the pan turn it down a bit. This recipe doubled well, I made it for a cookie exchange. The spicey chocolate, and sweet nutty combination is fabulous. This one is going into my permanent rotation! item not reviewed by moderator and published
The cookies were very tasty and really simple. The spicy kick reminds me of the kick in ginger snap cookies. Instead of dulche de leche i melted some caramel with a little brewed coffee and drizzled over the cookies which worked well. Also when making the batter it was a little dry and added a little hot coffee to add moisture, this also worked well. item not reviewed by moderator and published
Loved the sandy texture and the spicy kick! I will do this again, but cut a bit of the sugar, I found them far too sweet for my taste.. item not reviewed by moderator and published
Loved these, but I think I will use all butter next time and a friend of mine said when packing them up in a container, to put a piece of bread it there and they will be soft, I will try that. They are a little crispy and I prefer a softer cookie, but ooo yummy! My dough was crumbly and I was worried it wouldn't come together, but it did. item not reviewed by moderator and published
Delicious cookies!!! I was a bit worried after mixing the dough because it was quite sticky. I left the dough in the refrigerator for longer than 45 minutes...about 2 hours. After cutting the dough, I shaped it round with my fingers. It turned out great!!! Loved it! Yummy!!!! item not reviewed by moderator and published
Made these for a cookie exchange last night and everybody raved about them. I opted to make them into little balls since I was low on time. I also used Ghiradelli cocoa and added the cayenne and very good unsalted butter. Don't use a store brand butter because it contains some water and you won't get the same results. I also heated the dulce de leche so I could drizzle it using a plastic bottle and tip. I personally found the DL very bland tasting and may try using sweetened condensed milk. Will also pop them in the freezer for a moment to harden the topping because they'll stick together. My family loved these! item not reviewed by moderator and published
My kids and I made these cookies and the kids didn't like them at all. I thought they had an interesting flavor, but I think the same flavors would be better if they were in something like a fudge rather than a cookie. The cookie was too dense for our tastes and it was kind of weird how the hot chocolate flavor was an aftertaste rather than the main flavor. The dulce le leche was key, not optional in my opinion. I could not find it so made my own using sweetened condensed milk. item not reviewed by moderator and published
Made these cookies yesterday without the topping. Accidentally used shortening instead of margarine. Thought they were okay at first, but after tasting again, think they are delicious. Especially with a scoop of chocolate ice cream! Btw, if you're having troble with the dough crumbling when you slice it, make sure your knife is very sharp. item not reviewed by moderator and published
These cookies were amazing! Just a hint of heat from the chilies really brought out the chocolate... Really reminds me of Mexican hot chocolate. If you can't find Dulce de Leche at your grocery store, my chilean neigbor gave me a tip to make it really easily... however, there might be a danger of exploding cans. You take a can of sweetened condensed milk and put the whole can unopened into a boiling pot of water for three hours, adding more hot water every hour or so as it evaporates. Let the can cool, and when you open it up, the sweetened condensed milk will have carmalized nicely into dulce de leche. So far, I've tried it three times and nothing's exploded... just be careful. item not reviewed by moderator and published
After reading the reviews about dryness I was a bit timid about making the cookie. I experienced a very small amount of dryness. I think if the butter is at room temp (or a little warmer) it helps in the molding of the log. Next time I would add a bit more cayenne pepper for a bit more of a kick. My 12 yo son and I had a grand time making the cookies. item not reviewed by moderator and published
really nice. mine were crisp, too crisp for the husband. used all butter instead of margarine. used just under 1/8 tsp cayenne. I'll use more next time because I love the heat of spicy chocolate! Dough was stiff but I compacted it, rolled and shaped it into the log using plastic wrap. twisted the ends closed in opposite direction as described in one of the Food Network videos. then made a tube from leftover packaging - posterboard weight paper- and slid the wrapped log into the tube for chilling in fridge - about 2hrs. worked well to prevent a flat sided log. item not reviewed by moderator and published
Once I had the dough ready to mold into a log, I realized that it was a good 'cookie gun' consistency, and decided to give it a try. Success! I don't like rolling cookies into a log, since my finished product always seems to have a flat side. The cookie gun worked well, but made less cookies than the recipe called for - I only got 27 (I have a new, larger-model cookie gun than the ones from a generation ago, which made smaller cookies). The cookies have a big, bold chocolate taste and a nice spiciness to them. They're definitely a crispy/crunchy cookie, not chewy in the least (I used both butter and margarine like the the recipe called for), but delicious! Tomorrow, I'll put caramel syrup (it's not dulce de leche, but it's what I have in the pantry...) and almonds on the tops. Will definitely make again! item not reviewed by moderator and published
I did a test drive with this recipe for a cookie exchange. I added an extra egg white because my dough was a bit dry. Not sure if it is because I live in Utah or what. I used melted cinnamon chips for the drizzle. The Guys at Poison Control loved them. Will use White chocolate next time for the drizzle. I think the cinnamon chips were a bit much and the cookie needed something that is a bit neutral to balance out the flavors. But over all this is a great cookie recipe that has a different flavor with a bit of a kick afterwards. item not reviewed by moderator and published
First of all, the flavor of these cookies is scrumptious! A very refreshing change from the usual Christmas cookies. However, my dough was also a little dry(another review mentioned this) so I added a few teaspoons of water/melted margarine to help it come together. I reduced the baking time on my second batch, which helped the crispiness, but am wondering what might help reduce the crispiness, if anyone has any suggestions. Overall, these were extremely simple to make, and I plan on experimenting a little by adding some espresso and orange zest. item not reviewed by moderator and published
I thought this would be a great recipe to make, but my cookies didn't turn out at all - first, the dough was crumbly and hard to pack together and second, after taking it out of the fridge after an hour it crumbled to pieces when I tried cutting it. I know this can be a great recipe, but I don't know what went wrong to make my dough so dry. Can anybody help?? item not reviewed by moderator and published
Cold winter day in Utah so we made these cookies. Alton Brown has a great recipe for the Dulce de Leche. If you choose to make it, give yourself plenty of time. 3 hours to be exact. I thought the flavor combinations were interesting, but I didn't expect the end result. A fabulous cookie, will definately make again. item not reviewed by moderator and published
The recipe says "put your oven racks on the top and bottom thirds of your oven. This isn't such a great idea when you have an electric oven. Bottom rack cookie sheet was smoking and i had to throw them out. The others came out great, though. i'd use parchment paper over foil any day. They tend to burn eaiser with foil. One more thing...i happened to have some ancho chili powder, so i used that instead of the cayenne (for the second batch). Tastes wonderful. This is a great recipe. i'm so sick of the usual ho-hum Christmas cookies. Thanks! item not reviewed by moderator and published
I made these for a holiday party yesterday and they were a huge hit. I used all butter instead of margarine and they turned out just fine. I could not find dulce de leche, but was able to make it by microwaving sweetened condensed milk for about 20 minutes at 30% power. Just be sure to stir the milk about every two minutes so it doesn't get clumpy. Will definitely keep this recipe in my cookie repertoire. item not reviewed by moderator and published
I either messed up the recipe or these cookies are just plain weird. The log didn't stay together as I cut them before baking...they are rather hard cookies, if you like that kind of cookie.... item not reviewed by moderator and published
These cookies looked awesome and I was really excited to try them yesterday. I tried my darndest to find dulce de leche at the grocery store. Unfortunately, I live in a very small town with a very small international foods section. The closest I could find was sweetened condensed milk with the label written in Spanish. I attempted the recipe anyway. The cookies themselves weren't bad. A little dry with quite the kick. I think they would have been better with the dulce de leche on top. Maybe if I ever find some, I'll try the cookies again. item not reviewed by moderator and published
I made these cookies yesterday. what a fabulous combinations of flavor. I would highly recommend these. Cant wait to share these with friends..How brilliant I will look. item not reviewed by moderator and published
These look fabulous and different. I am waiting for a snow day to do "The Great Cookie Bake-Off 2009", so I haven't baked yet. Still compiling my list, and these will be on it! Mexican hot chocolate is a favorite in my house, so I can't wait. Also, to answer Tonya, your cookies were crunchy after baking because you used all butter. They make a crisp, crunchy cookie that will spread and flatten while baking, with amazing flavor, whereas margarine (gag) or butter-flavor shortening (double gag) will allow you a softer texture and taller profile. Think of food styling for magazines, etc. They use fake ingredients to make the product look appealing. Cookies made w/ margarine or shortening will certainly keep shape better, but the trade off is taste and guality. I love a pretty cookie plate or gift box, but people comment on the TASTE of my baked goods, not on how closely they looked to the picture in a magazine (they stilll do!). So...keep on baking with real butter (unsalted, but that's a comment for another review!) for the best quality and taste. Remember your product is only as good as the ingredients you put in!!! item not reviewed by moderator and published
Looks like a great tasting recipe, I'll make them tomorrow. Ellen, to asnwer your question you can make Dulce de Leche by boiling a can of condensed milk for 4 to 5 hours or half that time with a pressure cooker. I am sure you could try and buy it made at a food store but I always make my own so I don't know. It's a sweet topping and kind sticky and thick but you can soften it by adding some orange juice, and a teasppon of vanilla essence. item not reviewed by moderator and published
Just made these tonight and WOW they were awesome!! I used sweet cream butter for mine and it turned out fine, My dough wasnt at all soft! My only question is , Did everyone's recipe turn out kinda crunchy when cooled? I cooked mine for the time it said and i also tried it for 10 min and they both turned out crunchy! And ideas on this please reply.. item not reviewed by moderator and published
....however, did anyone else have issue with the dough? My dough ended up being too soft and sticky. Even after having it in the refrigerator for over 2 hours. Finally, I just decided to bake off the dough and hope for the best. I added the amount of flour that was called for in the recipe but perhaps i should have added more? item not reviewed by moderator and published
I am planning to make these tomorrow. I noticed that the recipe calls for both butter and margarine. I don't have margarine so can I use all butter or a mixture of butter and canola oil instead and, if so, what are the measurements? Also, what is dolce de leche - is it something I make or buy? Thanks item not reviewed by moderator and published
LOVE these cookies! I used all butter, and I substituted three tablespoons of egg beaters for the egg white, so the dough was a bit softer than others have described. I formed the dough into a long cylinder and stored that in a paper towel tube in the fridge, overnight. I didn't have dulce de leche and didn't feel like making it, so I used butterscotch ice cream topping. Wow! This recipe is a keeper. item not reviewed by moderator and published
My son and I made these cookies last night. I didn't have any dulce de leche in my cabinet, so I melted some white almond bark and drizzled that on top of the cookies and they were delicious! item not reviewed by moderator and published
I took these to my poker party tonite and they were the first to disappear - they are fabulous. I used all butter, and found I needed to add a few drops of warm water to bring the dough together, but otherwise the recipe is great as is. The spiciness of the peppers is a fantastic surprise at the end. This will be a year round treat - tastes just like the Maya Spiced Chocolate at my local coffee shop. item not reviewed by moderator and published
I don't use margarine for ANYTHING! Can I substitute all butter? These cookies look fabulous. I love to bake something unique and these are my ticket.. but no margarine for me. item not reviewed by moderator and published
A rich, warm-tasting cookie that reminds you of a cookie you'd purchase at a bakery or coffee shop, but is very easy to make. The dulce de leche is a must, otherwise it just tastes a little strange. You can find dulce de leche in a can like condensed milk on the Mexican/ethnic food aisle in the grocery store. item not reviewed by moderator and published
Dulce de leche is condensed milk that has been boiled for hours so that it can become a creamy candy. You can find it in stores where they sell mexican food. There are two kinds, one called "Dulce de Leche" (Brand - La Lechera) and the other one called "Leche Quemada" (Brand - Coronado). Both are delicious!! item not reviewed by moderator and published
Tam, I still have the emails of the 12 Days of Cookies dating back to 2004. If you'd like them, feel free to email me at item not reviewed by moderator and published
Go to item not reviewed by moderator and published
It's nice to have something new. Delicious. To Tam: There's a link to the 2008 cookies on the Food Network 12 Days of Christmas page... scroll down To Linda: Dulce de leche is condensed milk that has been cooked down into a carmel like sauce. At my grocery store I can find dulce de leche in the Mexican food isle. If you can't find it there are simple recipes for it on the internet. Good luck. :) item not reviewed by moderator and published
Hi the last cookie of the 12 days for 2008 was: Sandra's Stained Glass Wreath Cookies :) item not reviewed by moderator and published
This recipe looks delicious but can someone tell me, is dulce de leche the same thing as condensed milk? I believe it is but maybe not. Anyone? item not reviewed by moderator and published
Hi Tam, I wish I was in a cookie exchange as well (Montebello, NY - too far from you). I see you requested a list of other cookies from other years. I found year 2008 in my recipe collection - cookie recipes Days 1-11 only. 12 Days of Cookies - Day 11: Duff's Black and White Cookie, Day 10: Paula's Snowflake Cookies, Day 9: The Neelys' Candy Cane Cookies, Day 8: Chocolate Shortbread with White Chocolate Sauce, Day 7: Cherry Berry Bars, Day 6: Tyler's Chocolate Covered Snow Peaks, Day 5: Hazelnut Tea Cookies, Day 4: Giada's Peppermint-Chocolate Sandwich Cookies, Day 3: Gingerbread Cookies, Day 2: Paula's Pistachio Linzertorte with Cherry Jam, Day 1: Alton's Paradise Macaroon. I also found my 2007 Days 1-12, plus bonus. If you can't find the recipes on the website let me know & I will email them to you ( Have a wonderful holiday & have fun making cookies, Allsmile, Kara - P.S. I haven't tried the recipe yet, but I think I am going to like it! item not reviewed by moderator and published
This is the "something new" I have been waiting for.... Can't wait to try it... item not reviewed by moderator and published
This was a delicious cookie with just the right amount of chocolate and spice. I did not have access to the Dulce de Leche, so I substituted Royal Icing flavored with caramel and chocolate ~ absolutely yummy! Great recipe! item not reviewed by moderator and published
These coookies look really good. Wish I had a cookie exchange to go to. My daughter is baking all the recipes and I have cookies everywhere. As well as the all the dirty dishes. LOL Does anyone have a listing of the cookies from previous years? I would be interested in the lists. I did find 2007 still listed on this site. item not reviewed by moderator and published
These are very good and different than what we've seen so far this season. Just love the chocolate with the spices and easy to make. Thanks Aaron. Just be careful not to overwork the dough or they will become too dry and crumbly. item not reviewed by moderator and published
I love the rich flavor and texture of these. Great recipe Aaron! item not reviewed by moderator and published
So many people have been complaining (unnecessarily so) about the selection of cookies this year. No one can complain now! Leave it to Aaron to send a really bomb recipe. It could be totally worth it to make these for our cookie exchange party. item not reviewed by moderator and published

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12 Days of Cookies