Chocolate-Chili Crinkle Cookies are definitely a treat this time of year. Actually, they’re a treat anytime of year! They add visual interest to your cookie platter, and they taste great!
I was trying to think of some ghoulish Halloween goodies I could make and share, and for some reason crinkle cookies popped into my head. I know Chocolate-Chili Crinkle Cookies aren’t super Halloween-y, but if you squint your eyes, they look like spiders or dried-out, crackly monster skin. Just squint!
You’ll find chili powder in these cookies to add a little something extra — it’s definitely a treat and not a trick! I also added a bit of instant coffee granules for extra flavor, but that’s optional. Don’t run to the store for instant coffee just for this recipe!
For another fall treat, donuts fit the bill. I bet you’ll love these Cinnamon-Sugar Coated Chocolate Donut Holes. They’re mini AND baked. Fun!
What do you have planned for Halloween? Do you dress up and head out with your kids, or stay at home to pass out the goods? I’ll be at home passing out candy. Growing up in Ohio, I remember we usually had to pile on our heavy coats over our costumes since it was so cold out. What a bummer!
Here in Phoenix, it’s much warmer this time of year, and if you’re passing out candy, you usually sit in your driveway wearing a sweatshirt and enjoying a glass of wine or a beer, chatting with your neighbors.
Do you have a party planned? Serve these Dark & Stormy Cocktails. They’re tasty, made with rum, and have the perfect name for Halloween!
What do you think? Should I have called these cookies Spider Cookies? I’m voting for Dried-Out, Crackly Monster Skin Cookies, myself. Remember…squint your eyes!
If you’re about treats over tricks, you should definitely serve Chocolate-Chili Crinkle Cookies for Halloween!
Patricia Conte/Grab a Plate
Serves 2 dozen
- 2 cups sugar, plus extra to roll cookies in
- 3/4 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 4 eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1-1/4 teaspoons ground cinnamon
- 1-1/2 teaspoons chili powder
- 1/8 teaspoon instant coffee granules (optional)
- 2/3 cup powdered sugar
- In a medium bowl, combine the flour, baking powder, salt, cinnamon, chili powder, and instant coffee if using. Whisk to combine and set aside.
- In a separate medium bowl, add the sugar, cocoa powder, and vegetable oil. Blend with a mixer for a few minutes.
- Add the eggs and the vanilla, and blend again until combined.
- A little at a time, add the dry mixture and blend until combined.
- Refrigerate the cookie dough for several hours.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Add about 1/4 granulated sugar to a shallow bowl. Add the powdered sugar to another, larger bowl.
- Scoop one tablespoon worth of the batter and roll it into a ball. Gently roll in the granulated sugar, then in the powdered sugar to cover it.
- Place on the baking sheet a few inches apart. Bake for 10-12 minutes. The cookies will spread a little and look crackled.
- Remove from the oven, allow to sit for a few minutes, then transfer to a wire rack to cool.