Viennese Chocolate Pepper Cookies
Indulge in the rich, sophisticated flavors of Viennese Chocolate Pepper Cookies, a decadent twist on classic European treats. These buttery cookies are infused with delicate cocoa and a surprising hint of ground black pepper, creating a delightful balance of sweet and subtle spice. Piped into elegant shapes, they’re baked to perfection, then dipped in velvety dark chocolate for a luxurious finish. Perfect for festive occasions or an everyday indulgence, these cookies are as stunning as they are delicious. With just 20 minutes of prep and 12 minutes of baking, this unique recipe combines old-world charm with bold, modern flavors—ideal for chocolate lovers looking for a twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams unsalted butter
- 100 grams powdered sugar
- 1 teaspoon vanilla extract
- 220 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoon ground black pepper
- 100 grams dark chocolate (finely chopped)
- 1 tablespoon milk (optional, for thinning)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, beat the unsalted butter and powdered sugar together until light and fluffy, about 2-3 minutes. Use an electric mixer for best results.
Mix in the vanilla extract until fully incorporated.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and ground black pepper.
Gradually add the dry ingredients to the butter mixture, mixing just until a smooth dough forms.
If the dough feels too stiff to pipe, add 1 tablespoon of milk to soften it slightly.
Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough into 2-inch-long logs or 'S' shapes onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set but still slightly soft in the center.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
While the cookies are cooling, melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or microwave in 15-second intervals, stirring between each interval, until smooth.
Dip one end of each cooled cookie into the melted chocolate and place it on a piece of parchment paper to set. You can refrigerate the cookies briefly to speed up the setting process.
Once the chocolate is firm, store the cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
3288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.1 g | 268% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 65 mg | 3% | |
| Total Carbohydrate | 349.3 g | 127% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 148.2 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 1343 mg | 29% | |
*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.
