Spicy Chocolate Cookies for Cinco de Mayo


Every year on the 5th of May, tacos and salsa take over the country. Cinco de Mayo, the day we celebrate the Mexican holiday commemorating the country’s victory at The Battle of Puebla, is also the day for really great food. Any and all menu items of Mexican origin, authentic or not, are fair game and the smell of cilantro and roasted tomatillos is practically everywhere. My family eats Mexican food fairly often, so this year I wanted to do something a bit different than the norm. 

I ran this idea past my kids and they LOVED the thought of spiced chocolate cookies. I occasionally add cinnamon to their hot chocolate so they were completely on board with a cookie version. And who wouldn’t be? Rich, fudgy cookies with just a hint of heat; these are the real deal. 

Spicy Chocolate Cookies via the Columbia City Moms Blog

Spicy Chocolate Cookies

Recipe via Brittany’s Pantry

These are wonderfully chewy without being cake-y. Kind of like a sturdy, round brownie. Obviously you can adjust the spice level to your liking as everyone prefers different levels of heat.  

5 oz UNsweetened chocolate, chopped
1/2 c (1 stick) of butter
1 c brown sugar
1/2 c sugar
1 tsp vanilla
2 eggs
1 c all purpose flour
1/2 c cocoa powder
1/2 tsp baking soda
1 T of cinnamon
1/2 tsp of chili powder
1/4 tsp cayenne
1/4 tsp of black pepper
1 c mini chocolate chips

Preheat the oven to 325 degrees. Put the chopped chocolate and butter into a medium glass bowl and microwave in 30 second intervals, stirring between each time until just barely melted. Set aside.

In the bowl of an electric mixer, combine the sugars, vanilla and eggs until smooth. With the mixer on low, slowly add the melted chocolate and combine. Scrape the bowl until the chocolate is all incorporated. Add the dry ingredients and mix just until combined. Add the chocolate chips. Scoop by rounded teaspoonfuls onto a lined or greased sheet pan and bake for 11 minutes. Cool slightly before removing to a cooling rack. This recipe makes exactly 3 dozen and these freeze wonderfully. Otherwise keep sealed in a container at room temp for up to three days.

What are YOUR plans for Cinco de Mayo?

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Brittany Arcand is a food writer, recipe developer, and amateur photographer. Originally from Minnesota, she recently moved south and now resides in the Midlands of South Carolina. After marrying a handsome sailor, graduating with a degree in Family and Consumer Education and a minor in American Literature, she committed to staying home to be with her three children: Evelyn (8) Eli (6) and Lane (3). Her love of the written word, coupled with experience in various commercial and private kitchens has fueled a passion for sensible recipes that actually work. Her food blog Brittany’s Pantry was born, combining dishes and menus with the (often humorous) stories of how they came to be. When she isn’t writing and spending time in her kitchen, she is reading every book she can get her hands on with a giant mug of hot chocolate beside her.


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