Chocolate Fudge Pepper Cookies are dark, dense, fudgy chocolate cookies that are unlike anything you have had that are perfect for entertaining! Try my Dirty Chocolate Cookies for another cookie full of chocolate flavor!
Chocolate Fudge Pepper Cookies
This Chocolate Fudge Pepper Cookie recipe is a dense, cake-like cookie that has the fudginess of a brownie with a slight kick of a savory aftertaste. The cookies won first place out of 2,400 entries for a company that wanted to find the best cookie recipe to pair with their red wine! If you happen to enjoy a glass of red every now and then, you definitely need to make these amazing (seriously, AMAZING) cookies!!!
Chocolate Fudge Pepper Cookies Ingredients
The ingredients in this chocolate cookie are pretty standard. I will highlight a couple of them that may throw you off a bit.
Pepper: I only added a small amount of the coarse pepper because I am a seasoning sissy. Really. Sometimes I think ketchup is too spicy! So I really liked the subtle (very subtle) hint of pepper. If you are more daring you can up your pepper amount and maybe even use a finely ground. (Heck, maybe you could even add cayenne!)
Sour Cream: This recipe includes sour cream. This ingredient gives the cookie its denseness and richness. If you don’t have sour cream, you can substitute full-fat plain yogurt (but that will affect the texture).
How to Make Chocolate Fudge Pepper Cookies
To make these cookies that pair so well with a glass of red wine, first, sift together the flour, baking soda, pepper, salt, and cocoa in a large bowl. Set aside. Next, in a large saucepan over medium heat, melt the butter. Be sure to use a saucepan that is big enough to hold the flour mixture.
After the butter has melted, remove the saucepan from the heat. Then, add in both the brown sugar and granulated sugar, followed by the sour cream and vanilla. Stir to combine. Finally, add the flour mixture to the saucepan and stir all the ingredients until incorporated.
Use an ice cream scoop or measuring cup to drop heaping tablespoons onto a lined baking sheet. Bake the cookies at 350°F for 8-10 minutes, or until the tops of the cookies appear slightly cracked. Allow the cookies to cool to room temperature before serving with red wine. (Have I mentioned they go well with red wine?) Enjoy!
Looking for More Cookie Recipes?
This recipe is a dense, cake-like cookie that has the fudginess of a brownie with a slight kick of a savory aftertaste.
- ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon coarse ground black pepper
- ¼ teaspoon salt
- 7 tablespoons unsweetened cocoa
- 5 tablespoons butter
- ⅓ cup brown sugar, packed
- ⅔ cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl sift flour, baking soda, pepper, salt, and cocoa. Set aside.
In a large saucepan over medium heat, melt butter. (You will be adding the flour mixture to it later so it needs to be big enough to accommodate all ingredients.)
Remove pan from heat and stir in both sugars. The mixture should resemble coarse sand.
Add in sour cream and vanilla to sugar mixture and stir to combine.
Add in flour mixture and stir until fully incorporated.
Drop heaping tablespoons onto the lined baking sheet at least 2 inches apart. (Using a small ice cream scoop or measuring cup is a good way to ensure consistency.)
Bake for 8 to 10 minutes, or until the tops appear slightly cracked. Remove from oven and allow cookies to cool to room temperature.
Serve with red wine.