Chocolate Black Pepper Cookies Recipes

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CHOCOLATE-BLACK PEPPER COOKIES



Chocolate-Black Pepper Cookies image

These crunchy cookies get a flavorful kick from black pepper and cinnamon.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 11

1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon coarse salt
1/4 teaspoon finely ground pepper, plus more for sprinkling
1 tablespoon plus 1 teaspoon good-quality instant espresso powder
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
Coarse sanding sugar, for rolling

Steps:

  • Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside.
  • Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
  • Turn out dough onto a piece of parchment paper, and roll into a 2-inch-diameter log. Roll log in the parchment. Refrigerate at least 1 hour or overnight.
  • Preheat oven to 350 degrees. Remove log from parchment paper. Let soften slightly at room temperature, about 5 minutes. Roll log in sanding sugar, gently pressing down to adhere sugar to dough. Transfer log to a cutting board, and slice into 1/4-inch-thick rounds. Place rounds on baking sheets lined with parchment paper, spacing 1 inch apart. Sprinkle each round with freshly ground pepper.
  • Bake cookies until there is slight resistance when you lightly touch centers, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

CHOCOLATE BLACK-PEPPER ICEBOX COOKIES



Chocolate Black-Pepper Icebox Cookies image

Icebox cookies get their name from the fact that the dough must be chilled first, before being sliced into individual cookies. These are flavored with cocoa powder and finely ground black pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 11

1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1/4 teaspoon salt
1/4 heaping teaspoon finely ground black pepper, plus more for sprinkling
1 tablespoon instant espresso
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
Sanding sugar, for sprinkling

Steps:

  • In a large bowl, sift together the flour, cocoa powder, salt pepper, espresso, and cinnamon; Set the flour mixture aside.
  • In the bowl of a electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the egg and vanilla; beat to combine. Add the reserved flour mixture, beating on low speed, until combined.
  • Have ready a large piece of parchment paper. Turn out the dough onto parchment, and roll into a 2-inch diameter log. Roll log in the parchment. Transfer log to the refrigerator, and chill dough at least 1 hour overnight.
  • Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper. Remove the log from refrigerator, and remove the parchment. Pour the sanding sugar onto a baking pan, and roll the log in the sugar, gently pressing down to adhere sugar to dough. Transfer the log to a cutting board, and slice it into 1/4 inch-thick rounds. Place the rounds on the prepared baking sheets, spacing 1 inch apart. Sprinkle each cookie with some freshly ground black pepper.
  • Bake the cookies until there is slight resistance when you light touch them in the centers, about 12 minutes. Transfer cookies to a wire rack to cool completely. Bake remaining dough. Store cookies in airtight container up to 2 days.

BLACK PEPPER CHOCOLATE COOKIES



BLACK PEPPER CHOCOLATE COOKIES image

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly

Yield 4 dozen cookies

Number Of Ingredients 17

Mix Together:
3 eggs
1 1/4 cup sugar
1/2 tsp. anisette extract
1 1/4 melted crisco
2 tbsp. vanilla extract
Mix Together:
1 tsp. nutmeg
1 tsp. clover
1 tsp. allspice
2 tsp. black pepper (Coarse)
1 tbsp. cinnamon
6 tbsp. cocoa
6 tbsp. baking powder
1/2 tsp. baking soda
3 cups all pourpose flour
1/2 cup milk

Steps:

  • After mixing all ingredients together add 3 cups flour and milk to make consistency of dough easy to handle and to knead. Make into small meatball size balls, place on cookie sheet with silpat and bake for 12 min on 375 degrees.

BLACK PEPPER COOKIES



Black Pepper Cookies image

Cookies with black pepper.

Provided by Mary Adams Hogan

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 48

Number Of Ingredients 12

3 eggs
2 cups packed light brown sugar
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
½ teaspoon ground black pepper
1 cup finely chopped walnuts
2 ½ cups raisins
2 tablespoons chopped candied citron
⅓ cup confectioners' sugar for decoration

Steps:

  • Beat eggs with brown sugar. Stir in flour with baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour the egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill.
  • Using rounded teaspoonful of dough roll into balls with floured hands. Put on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 105.4 calories, Carbohydrate 21.6 g, Cholesterol 11.6 mg, Fat 2 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 47.2 mg, Sugar 14.9 g

CHOCOLATE-BLACK PEPPER COOKIES



CHOCOLATE-BLACK PEPPER COOKIES image

Categories     Cookies     Chocolate     Bake

Number Of Ingredients 11

1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon coarse salt
1/4 teaspoon finely ground pepper, plus more for sprinkling
1 tablespoon plus 1 teaspoon good-quality instant espresso powder
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
Coarse sanding sugar, for rolling

Steps:

  • Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Turn out dough onto a piece of parchment paper, and roll into a 2-inch-diameter log. Roll log in the parchment. Refrigerate at least 1 hour or overnight. Preheat oven to 350 degrees. Remove log from parchment paper. Let soften slightly at room temperature, about 5 minutes. Roll log in sanding sugar, gently pressing down to adhere sugar to dough. Transfer log to a cutting board, and slice into 1/4-inch-thick rounds. Place rounds on baking sheets lined with parchment paper, spacing 1 inch apart. Sprinkle each round with freshly ground pepper. Bake cookies until there is slight resistance when you lightly touch centers, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

BLACK PEPPER BUTTER COOKIES



Black Pepper Butter Cookies image

These are my absolute favorite cookies. A friend in college had received a huge tin of homemade cookies from her mother and a version of these cookies were inside, along with many other types of cookies. I had never heard of black pepper cookies before and loved the unique flavor-sweet & buttery, with a slight kick from the pepper. I searched for years to find the recipe and finally found it in a Watkins spices cookbook several years ago. I make these every year for the holidays and everyone always wants to know the secret of my "vanilla flecked" butter cookies. Update: Eggs sizes seem to be shrinking, so depending upon the size of the eggs in your area, you may need to use an XL egg rather than a large. Regarding the pepper: fresh ground will produce huge grains of pepper and make things far too peppery and savory tasting. Please use finely ground pre-ground black pepper in this recipe, carefully measured using a measuring spoon and leveled off.

Provided by HeatherFeather

Categories     Dessert

Time 26m

Yield 48 cookies

Number Of Ingredients 8

2 1/4 cups all-purpose flour
1 cup granulated sugar
1 cup sweet unsalted butter, softened
1 large egg
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 1/2 teaspoons black pepper
extra sugar, for dipping glass

Steps:

  • Mix all ingredients (except for the extra sugar for dipping the glass) together well using a heavy duty mixer.
  • Roll into 1/2 inch size balls-you will need three large ungreased cookie sheets, 16 balls per sheet.
  • Use the flat base of a drinking glass that has been dipped into sugar to flatten each dough ball on the cookie sheets.
  • Bake in a preheated 350 F (or 180 C) oven for 8-11 minutes or until lighly browned on the edges- do not overbake.
  • Remove to wire racks to cool.

PEPPER COOKIES II



Pepper Cookies II image

This recipe has been in my family for years. The recipe used to contain black pepper, but we found it spicy enough without it.

Provided by LLYONS

Categories     Desserts     Cookies

Yield 24

Number Of Ingredients 12

3 cups all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
½ teaspoon salt
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
½ cup shortening, melted and cooled slightly
1 egg
¾ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the shortening, egg, water and vanilla. Stir in the sugar, flour, baking powder, cinnamon, nutmeg, cloves and salt. Mix to combine. Shape the dough into walnut sized balls. Bake on a ungreased cookie sheet at 350 degrees F (175 degrees C) for 15 minutes. When cool frost with confectioners' sugar or dip into melted white morsels.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 21.5 g, Cholesterol 7.8 mg, Fat 4.9 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 82.8 mg, Sugar 8.5 g

BLACK PEPPER CHRISTMAS COOKIES



Black Pepper Christmas Cookies image

Susan Pease got this from her sister-in-law and then submitted it to All Saints Episcopal Church, West Plains, MO, 100th Anniversary version of Burnt Offerings.

Provided by Ambervim

Categories     Dessert

Time 25m

Yield 1 Batch

Number Of Ingredients 11

3 cups flour, sifted
2 teaspoons baking powder
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup butter, soft
1 1/2 cups sugar
1 large egg
1 cup confectioners' sugar, sifted
4 teaspoons water

Steps:

  • Sift flour, baking powder and set aside.
  • Mix the spices into the butter. Blend in the sugar. Beat in the egg.
  • Stir in the flour mixture.
  • Chill at least several hours or overnight.
  • Preheat oven to 375°F.
  • Roll on a lightly floured board to 1/8 inch. Cut with cookie cutter.
  • Bake for 8 to 10 minutes until lightly browned around the edges.
  • Cool and ice.
  • Store in an air tight container.
  • Glaze:.
  • Stir water into sugar and mix well.

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Top Asked Questions

How do you make cookies with black pepper?
Cookies with black pepper. Beat eggs with brown sugar. Stir in flour with baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour the egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill. Using rounded teaspoonful of dough roll into balls with floured hands. Put on greased cookie sheet.
How to make the perfect chocolate chip cookies?
Instructions Checklist Step 1 Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside. Advertisement Step 2 Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.
What are your ratings for chocolate black pepper cookies?
Chocolate-Black Pepper Cookies Chocolate-Black Pepper Cookies Rating: 3.47 stars 103 Ratings 5star values:25 4star values:25 3star values:33 2star values:13
How do you balance pepper and chocolate in cookies?
"The secret is to find the right balance between sweet chocolate and pungent pepper. I like the cookies rather on the peppery side. Start by adding a little pepper and make one small batch to sample, then add more pepper to taste."

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