Chilli chocolate cookies

Chilli chocolate cookies

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(12 ratings)

Prep: 20 mins Cook: 12 mins


Makes 40 cookies
A big pile of spiced double chocolate chip biscuits next to a tub of ice cream is an easy way to feed a crowd

Nutrition and extra info

Nutrition: per cookie

  • kcal142
  • fat8g
  • saturates5g
  • carbs17g
  • sugars11g
  • fibre1g
  • protein2g
  • salt0.2g
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  • 225g unsalted butter, softened
  • 100g caster sugar
  • 175g dark muscovado sugar
  • 2 tsp vanilla extract
  • 2 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 300g plain flour
  • 50g cocoa powder
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1½ tsp cayenne pepper (less or more to taste)
  • 100g bar dark chilli chocolate, roughly chopped

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 100g bar white chocolate, roughly chopped
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 100g bar dark chocolate, roughly chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • vanilla ice cream


  1. Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate.

  2. Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don’t melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.

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Comments, questions and tips

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22nd May, 2012
So gooey and yummy. Can be a little too hot so go easy on the cayenne pepper.. if not have ice cream at hand!
24th Feb, 2012
Very quick and easy. Made a batch for a family meal, so did 20 with chilli and 20 without - all were delicious. Will be making another batch for a school bake sale next week. As mentioned, they are fabulous with ice cream as a dessert.
14th Feb, 2012
Tried these today with my children and their friends. Was a little worried that the mixture didn't look wet enough for the amount of dry ingredients, however it came together beautifully. The children thoroughly enjoyed them straight from the oven with ice cream!! Plenty of seconds were requested.
Frantic Flapjack
22nd Jan, 2012
These were spicy numbers! Made 40 as stated in the recipe. The recipe also suggests serving with vanilla ice cream which is a good idea as the creaminess cuts through the heat. An unusual dessert.
16th Dec, 2011
very nice cookies! I had to use some dried chopped chillies with normal dark chocolate as I couldn't get hold of chilli chocolate. I was, shall we say, 'generous' with the chilli and very pleased with the outcome. The cookies didn't spread very well, so didn't look quite like the photo here suggests, more rugged, but they were definitely a hit. Recommended!


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