Chili Chocolate Crinkle Cookies a perfect spin on the usual chocolate cookies of the season. They’re a little, chewy, a little spicy and totally chocolate-loaded.
You’ll find chili powder in these cookies to add a little something extra — it’s definitely a treat and not a trick! I also added a bit of instant coffee granules for extra flavor, but that’s optional. Don’t run to the store for instant coffee just for this recipe!
For another seasonal treat, donuts fit the bill. I bet you’ll love these Cinnamon-Sugar Coated Chocolate Donut Holes. They’re mini AND baked. Fun!
- 2 cups sugar, plus extra to roll cookies in
- ¾ cup unsweetened cocoa powder
- ½ cup vegetable oil
- 4 eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1-1/4 teaspoons ground cinnamon
- 1-1/2 teaspoons chili powder
- ⅛ teaspoon instant coffee granules (optional)
- ⅔ cup powdered sugar
- Preheat oven to 350F.
- In a medium bowl, combine the flour, baking powder, salt, cinnamon, chili powder, and instant coffee if using. Whisk to combine and set aside.
- In a separate medium bowl, add the sugar, cocoa powder, and vegetable oil. Blend with a mixer for a few minutes.
- Add the eggs and the vanilla, and blend again until combined.
- A little at a time, add the dry mixture and blend until combined.
- Refrigerate the cookie dough for several hours.
- Line two baking sheets with parchment paper. Add about ¼ granulated sugar to a shallow bowl. Add the powdered sugar to another, larger bowl.
- Scoop one tablespoon worth of the batter and roll it into a ball. Gently roll in the granulated sugar, then in the powdered sugar to cover it.
- Place on the baking sheet a few inches apart. Bake for 10-12 minutes. The cookies will spread a little and look crackled.
- Remove from the oven, allow to sit for a few minutes, then transfer to a wire rack to cool.