0.0 from 0 votes
Green Chile Chocolate Chip Cookies
Green Chile Chocolate Chip Cookies are a delicious twist on a classic — with a bit of a kick! These cookies start off with a traditional chocolate chip cookie base, but then you stir in roasted green chile peppers. They change the texture of the cookie into a lighter, fluffier bite, and add a little heat, too! You’ll love these unique chili pepper cookies!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 26 mins
Servings: 24 (1.5T) cookies
Calories: 148 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 ¾ cups all-purpose flour 210g
- ½ teaspoon kosher salt 3g
- ½ teaspoon baking soda 4g
- ½ cup unsalted butter softened (113g)
- 2/3 cup granulated sugar 133g
- ¼ cup brown sugar lightly packed (60g)
- 6 tablespoons finely chopped roasted green chiles
- 1 large egg
- 2 teaspoons vanilla extract
- ¾ cup bittersweet chocolate chips 145g
- ½ cup Chopped Pecans 64g
Instructions
- Measure the flour, salt and baking soda into a medium bowl. These are your dry ingredients. Whisk to combine, and set aside.
- In another large bowl, cream the butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
- Add the roasted green chiles, egg and vanilla. Mix until combined and fragrant.
- Measure in the flour, salt and baking soda mixture. Mix until incorporated.
- Measure in the chocolate chips and pecans. Fold in with a spatula until incorporated.
- Cover the bowl in plastic wrap, and chill in the refrigerator for 2+ hours or overnight.
- After the chill, preheat the oven to 350°F. Line a baking sheet with parchment.
- Scoop 1.5-tablespoon cookies onto the prepared baking sheet, giving space between each one so the cookies can spread as they bake.
- Bake for 11-12 minutes, or golden brown.
- Serve warm and slightly gooey.
Cup of Yum
Notes
- This cookie recipe is easily doubled. Do the basic math to have a double batch of these goodies. Be sure to freeze some cookie dough balls for later, too.
- You can make smaller cookies using a 1-tablespoon cookie scoop, too. The bake time will be closer to 9-10 minutes, so keep an eye on them. These beauties cook up quickly.
- Acceptable substitutions: Substitute other chopped nuts for the pecans or simply leave them out. Use milk or semisweet chocolate chips, but use about 2-3 tablespoons less to prevent the cookies from getting too sweet.
- Let them chill. I mean it. It makes a difference in the texture and shape of the final cookies.
- How to store: Once completely cool, store in an airtight container at room temperature for up to a week.
- How to reheat: If the cookies are cooled and you'd like them warm to eat, heat up in the toaster oven OR microwave on a microwave-safe plate for 10-15 seconds, or until the chocolate is just slightly gooey.
Nutrition Information
Serving
1cookie
Calories
148kcal
(7%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
17mg
(6%)
Sodium
94mg
(4%)
Potassium
62mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
130IU
(3%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24(1.5T) cookies
Amount Per Serving
Calories 148
% Daily Value*
| Serving | 1cookie | |
| Calories | 148kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 94mg | 4% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.