Chipotle chocolate sugar cookies are small, sweet and crunchy, with just a quiet hum of smoky chipotle spice. They’re easy to make, too, since apart from the butter everything comes straight from the pantry, so you can bake a batch whenever you feel like a treat. And if you want to watch them come together first, there’s a video in the recipe card.
🌶️ Quick recipe snapshot
| Flavor profile | Rich, slightly bitter cocoa and sugar, with chipotle smoke and gentle warmth that builds slowly. |
| Primary heat source | Chipotle powder, one teaspoon for the batch. |
| Heat level | Mild. Chipotle runs 2,500 to 8,000 SHU, and a single teaspoon seasons all 24 cookies. |
| Texture | Crunchy once they’ve cooled completely on a wire rack. |
| Best uses | An easy treat with milk or hot chocolate, cookie trays and holiday baking. |
| Customization ideas | More chipotle or a little cayenne for heat, bigger cookies, frosting at Christmas or a pinch of cinnamon. |
| Before you start | Soften the butter. The cookies bake for 12 minutes at 325°F, then need to cool completely on a wire rack. Makes about 24 small cookies. |
Flavor notes
Chocolate and chili have a long history together in Mexican cooking, and this is about the simplest way to try the pairing. The cocoa powder gives you a deep, slightly bitter chocolate flavor and the sugar keeps things sweet. Then the chipotle powder adds its smoke, with a slow, gentle warmth you’ll notice a moment after you bite in.
A chipotle is just a jalapeño that’s been smoke-dried, and it keeps the jalapeño’s heat, 2,500 to 8,000 Scoville heat units. But you’re spreading one teaspoon of the powder through 24 small cookies, so it stays mild, and most people will taste the smoke before they feel any burn.
Want them crunchy? Bake them for the full 12 minutes, then leave them on a rack until they’ve cooled completely, since that’s when the crunch sets in. And keep the dough cool, too: if your kitchen runs warm, chill it for about ten minutes before you roll the balls.
Adaptation ideas
Want to change things up? Here are a few options:
- Hotter: Double the chipotle powder to two teaspoons, or add a small amount of cayenne powder, maybe 1/4 teaspoon to start.
- Bigger cookies: The recipe makes about 24 bite-sized cookies. For bigger ones, roll the balls twice the size and bake them for about four minutes longer.
- No chipotle powder? Here are the best chipotle powder substitutes, including smoked paprika, which matches the smoky flavor but usually brings less heat.
- For the holidays: At Christmas, top them with a little frosting for a more decadent cookie.
- A little cinnamon: A pinch of ground cinnamon in with the cocoa nudges them toward the flavors of Mexican hot chocolate.
Serving ideas
These are sweet enough on their own, but here are a few ways to put them out:
- With milk: A cold glass of milk is the classic partner for a crunchy chocolate cookie.
- With hot chocolate: Pair them with a mug of Aztec hot chocolate for a double dose of chocolate and chili.
- On a cookie tray: Their small size and dark color stand out next to lighter holiday cookies.
- With ice cream: Crumble a couple over a scoop of vanilla for a little crunch and smoke.
Storage notes
Wait until the cookies have cooled all the way, then pack them into a cookie tin or any container with a snug lid and keep it on the counter. Why wait? If you seal them while they’re still warm, you can lose some of the crunch you baked them for.
So you’ve made more than you’ll eat soon? Freeze the extras in a zip-top freezer bag, then bring them back to room temperature on a plate before you put them out.
Like this recipe? You’ll love these too:
- Spicy Mexican Hot Chocolate Cookies: Cocoa powder and chocolate chips both star in this smoky treat.
- Chipotle And Cherry Mallow Slices: A little creamy, a little smoky heat, and that sweet cherry flavor makes a delicious dessert.
- Spicy Cinnamon Rolls: A decadent recipe for a memorable breakfast!
50 easy ways to put jalapeños to work — appetizers, meals, salsas and dips, snacks, even fiery drinks. Perfect for a garden glut or a fridge full of extras.
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Chipotle Chocolate Sugar Cookies
Ingredients
- 1 cup butter
- ¾ cup sugar
- 1 teaspoon chipotle powder
- ⅓ cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 325°F.
- Cream the butter and sugar together in a large bowl until light and creamy.
- Add the chipotle powder and cocoa powder to the mixture and combine thoroughly.
- Mix the baking soda and flour into the mixture until combined.
- Grease a baking sheet. Roll the dough into small balls, place them on the sheet and pat them down to flatten them a little.
- Bake in the center of the oven for 12 minutes.
- Place the cookies onto a wire rack to cool completely before enjoying.
