Candy Cane Sprinkled Chocolate Chili Cookies {spicy}

A lover of spiciness (but no habaneros, please! I learned the hard way…), these are quite possibly my new favorite Christmas cookie–or just my new favorite cookie. 

They are definitely bakery quality and have that irresistible crispy outside and perfect chewy inside. 
Note: they may not be for everyone, considering they do have quite a fiery kick, but when there’s chocolate involved (and a hint of peppermint), can you really go wrong?

Adapted from this recipe 

1 1/2 cups pastry flour
1 cup cocoa powder
1 1/2 tsp sea salt or kosher
3/4 tsp baking soda
3/4 tsp baking powder
1 or 2 tsp cayenne powder (2 for a noticeable kick!)

2 tsp adobo sauce (from can of chipotle peppers, like this one)
1 cup packed brown sugar
3/4 cup granulated sugar
3/4 cup unsalted butter, room temperature
2 tsp pure vanilla extract
2 eggs
1 cup dark chocolate chips

1/2 cup pulverized peppermint candy canes (4-5 canes). I used my mini food processor.


  • Heat oven to 375°. 
  • Whisk the first six ingredients together in a bowl. 
  • Cream butter and sugar together until combined and fluffy 
  • Mix in vanilla and one egg at a time, scraping as needed, until incorporated. Add in half the flour mixture on low speed (if using electric mixer) and mix to incorporate before adding the other half. Mix until just incorporated and then stir in the chocolate with a wooden spoon. 
  • Decide what you want to do with the dough (since this yields 35-ish cookies); you can freeze half the dough and bake the other half or bake ’em all at once. Alteratively you can chill the dough for 20-30 minutes to minimize the dough spread (I just baked right away, but the result will depend on how warm your kitchen is as well). 
  • Roll them into golf ball sized balls and space them about 2″ apart on a parchment lined or greased baking sheet. I actually used my MIU silicone baking mat, which I looove). Bake 12-16 minutes.
  • Immediately sprinkle the candy cane dust on your warm cookies. 
  • Transfer to a rack to finish the cooling process (to maximize texture results? To ensure the outside stays crispy and inside stays chewy? I don’t know. I just do what I’m told).

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