Chocolate Pfeffernusse
Indulge in the delightful warmth of Chocolate Pfeffernusse, a festive twist on the classic German holiday cookie. These soft, spiced cookies feature a rich blend of unsweetened cocoa, cinnamon, ginger, cloves, nutmeg, and a hint of black pepper, creating a perfectly balanced flavor profile that’s both aromatic and indulgent. Sweetened with molasses and brown sugar, their tender texture is complemented by a delicate vanilla glaze that adds just the right touch of sweetness. Perfect for holiday gatherings or gifting, these chocolate-infused Pfeffernusse cookies are easy to make with a quick 20-minute prep time and bake up beautifully in just 12 minutes. Serve with a cup of mulled wine or warm cocoa for the ultimate seasonal treat!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 0.5 cup unsalted butter, softened
- 1 large egg
- 0.25 cup molasses
- 2 tablespoons whole milk
- 1 cup powdered sugar
- 2 tablespoons water
- 0.5 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, ginger, cloves, nutmeg, black pepper, and salt. Set aside.
Using an electric mixer, cream the softened butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy, about 2-3 minutes.
Beat in the egg, followed by the molasses and milk, until all wet ingredients are fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until a thick, slightly sticky dough forms. You may need to finish mixing by hand to incorporate all the flour fully.
Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
Bake for 10-12 minutes, or until the cookies are puffed and slightly cracked on top. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
While the cookies are cooling, prepare the glaze by whisking together the powdered sugar, water, and vanilla extract in a small bowl until smooth.
Once the cookies are completely cool, dip the tops of each cookie into the glaze, then place them back on the wire rack to allow the glaze to set, about 30 minutes.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 644.0 g | 234% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 380.9 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 510 mg | 39% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 3481 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
