Peppercorn Cookies
Discover the perfect balance of sweet and savory with these bold and buttery Peppercorn Cookies. Featuring a surprising twist of coarsely ground black peppercorns, this unique recipe elevates classic cookies with a subtle kick of heat that perfectly complements their soft, chewy texture. Optional dark chocolate adds a bittersweet richness, making these cookies irresistible for adventurous foodies and chocolate lovers alike. With a quick prep time of just 20 minutes, these cookies are as simple to make as they are extraordinary to taste. Perfect for those looking to add a sophisticated flair to their dessert repertoire, Peppercorn Cookies are a delightful treat that will leave your guests craving more.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 150 grams granulated sugar
- 50 grams light brown sugar
- 1 large egg
- 1.5 teaspoons vanilla extract
- 210 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoon coarsely ground black peppercorns
- 100 grams dark chocolate (optional, chopped)
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and light brown sugar using a hand mixer or stand mixer on medium speed until the mixture is fluffy and light in color.
Add the egg and vanilla extract. Beat again until fully incorporated and smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Gently fold in the coarsely ground black peppercorns. If using, fold in the chopped dark chocolate at this stage.
Scoop out approximately 1.5 tablespoons of dough per cookie and roll it into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as the cookies cool.
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.
Serve warm or at room temperature. Store any leftover cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 426.0 g | 155% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 225.6 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 196 mg | 15% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1140 mg | 24% | |
*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.
