Cinnamon-Spiced Hot Chocolate Cookies

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

36 cookies


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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    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 ;)
    Crispy and not overly sweet like so many holiday treats. Superb with coffee!
    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!
    I am a huge baker and make 22 different cookies every Christmas. And these are one of my all time favorites!
    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.
    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.
    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!
    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!
    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.
    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.
    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 ;-
    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!!!
    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.
    FANTASTICALLY UNIQUE!!! This cookie won me a cookie party competition last year!!! YUM! That little bit of kick makes these completely addictive.
    delicious! has the perfect little kick to it and it was easy to boot.
    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 !
    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.
    I used caramel sauce and walnuts instead of almonds and dulce de leche. Super tasty cookie with lots of depth in flavor.
    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!! 
    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.
    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!
    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.
    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.
    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.
    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.
    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.
    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).
    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!
    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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    12 Days of Cookies