Mexican Spice Cinnamon Chip Cookies

Mexican Spice Cinnamon Chip Cookies

Mexican Spice Cinnamon Chip Cookies

Now that all the Valentine’s Day candy and goodies have been consumed, and I’ve done enough exercise to work off the extra pounds I gained, I can turn my attention back to baking up some more treats.

It’s pretty chilly outside this morning, so I’m cranking up the heat with these Mexican Spice Cinnamon Chip Cookies. I love a cookie with a kick, and that’s exactly what these spicy, chocolaty gems are. These cookies have a delightfully crisp exterior, and a moist and chewy center. When you bite into the cookie, you first experience the chocolate and cinnamon flavors mingling and dancing on your tongue, but as you continue to chew, you begin to taste a bit of heat from the cayenne and cinnamon spices.

If you are planning to share these with the kids, or if you want a cookie with a little less heat, you can certainly adjust the amount of cayenne pepper you mix into the cookie dough; lowering the amount by half or more, to mellow them out a bit.

~Enjoy~
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Mexican Spice Cinnamon Chip Cookies
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 1/2 teaspoons vanilla extract
1 (10 ounce) package Hershey’s Cinnamon Chips

Directions:
Preheat oven to 350 degrees. Spray cookie sheets with baking spray, or line with parchment paper.

In a medium bowl, combine flour, cocoa, baking soda, baking powder, salt, cinnamon, black pepper and cayenne pepper. Set aside.

In a large bowl, cream butter and sugars together with an electric mixer until smooth. Add the eggs and vanilla extract and beat until well combined.

Gradually add the dry ingredients to the butter mixture, and beat on low speed until thoroughly combined. Fold in the cinnamon chips.

Form the dough into 1 inch balls. Place approximately 2 inches apart on prepared cookie sheets.

Bake for approximately 10 minutes, or until cookies are just set. Remove from oven and let cookies cool on cookie sheets for 1 minute. Remove cookies to a wire rack to cool completely.

Makes approximately 3 dozen cookies.

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7 Responses

  1. I could just reach into the page to help myself to a cookie to go with my coffee. Looks yummy!

    • I keep hoping they’ll develop that kind of technology one of these days. I’ve seen many yummy things on the internet that I’d love to reach in and help myself to. :)

  2. Oh! YUMMM! Thank you!

    Linda
    http://coloradofarmlife.wordpress.com
    http://handcraftedbyus.wordpress.com
    ♬♬♬ Happy Saint Patrick’s Day ♬♬♬

  3. Beautiful photo – well written dialog – and a dynamite recipe too. I can’t wait to try this recipe. Thanks AK Mom. ;)

  4. I love me a soft chocolatey cookie with a crispy exterior. And with a warming hint of heat? Wow! Needed especially with my Alberta snow still a foot deep outside. I must try this. Thanks SO much for sharing. Yum! Gina

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