Table of Contents
  1. Watch how to make these dark chocolate cookies
  2. Spicy Dark Chocolate Cookies Recipe

While I love a holiday and reason to celebrate Halloween is one I am not overly into. Growing up in a rural setting didn’t really lend to a great trick-or-treat neighborhood although I do remember dressing up one time as a carebear, I do t think I chose the costume. Since I don’t deck out the house for Halloween, I mean don’t worry pumpkins are all over, I have plenty of time to bake a cookie of the month. In honor of the dark and scary holiday, I made an extra dark chocolate cookie with spicy notes, which honestly just enhance the cocoa! These sound odd but the spices really bring out the deep chocolate and create such a rich cookie!

View of side of spicy dark chocolate. cookie sitting on wire cooling rack with multiple cookies in the background
Spicy dark chocolate cookies sitting on wire cooling rack on white countertop

Watch how to make these dark chocolate cookies

YouTube video
Spicy dark chocolate cookies sitting on wire cooling rack with extra pepitas sitting on white surface

Spicy Dark Chocolate Cookies

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If you're looking for a different style of cookie, then these spicy dark chocolate cookies are the answer! They're a nice, dark chocolate with some added chipotle powder and cayenne! But they still retain their soft chewy texture, which is just what you want!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 24 cookies


  • 1 cup unsalted butter room temperature
  • 1 ½ cups dark brown sugar
  • ¾ cup white granulated sugar
  • 2 eggs
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 4 oz 100% dark chocolate
  • ¾ cup Dutch process cocoa
  • 2 cups flour
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • ¾ tsp cinnamon
  • ¾ tsp chipotle pepper powder
  • ¾ tsp cayenne pepper powder
  • ¾ cup pepitas (pumpkin seeds)
  • 2 cups bittersweet chocolate chips


  • Preheat oven to 350°F. Place pepitas on a baking sheet in an even layer and toast in oven 10-12 minutes until lightly golden. Set aside to cool.
  • In a microwave-safe bowl, break up chocolate and heat in 30-second increments, stirring until melted. Set aside to cool slightly.
    4 oz 100% dark chocolate
  • In the bowl of a stand mixer, cream butter and sugars until light and fluffy.
    1 cup unsalted butter, 1 ½ cups dark brown sugar, ¾ cup white granulated sugar
  • Add eggs and yolk, one by one, mixing after each until incorporated.
    2 eggs, 1 egg yolk
  • Stir in vanilla and prepared melted chocolate.
    2 tsp vanilla extract
  • Using a colander, sift the cocoa, flour, salt, baking soda, and spices. Mix together until no dry streaks remain.
    ¾ cup Dutch process cocoa, 2 cups flour, 1 ½ tsp baking soda, 1 tsp salt, ¾ tsp cinnamon, ¾ tsp chipotle pepper powder, ¾ tsp cayenne pepper powder
  • Stir in pumpkin seeds and chocolate chips.
    ¾ cup pepitas (pumpkin seeds), 2 cups bittersweet chocolate chips
  • Using a 2-ounce cookie scoop, make cookies and place on a parchment-lined baking sheet.
  • Bake in preheated oven for 12-15 minutes until the edges are just set.
  • Remove from the oven and let cool on pan for 5 minutes. Remove and finish cooling on racks.


Serving: 1cookieCalories: 338kcalCarbohydrates: 41.8gProtein: 5.5gFat: 18.6gSaturated Fat: 10.4gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 4gTrans Fat: 0gCholesterol: 43.6mgSodium: 185.1mgPotassium: 163.4mgFiber: 3.5gSugar: 29.2gVitamin A: 76.5IUVitamin C: 0.2mgCalcium: 17.9mgIron: 2.2mg
Course Cookies
Cuisine American
Difficulty Intermediate
Method Baking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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