White Chocolate Chip Habanero Cookies
Turn up the heat with these White Chocolate Chip Habanero Cookies, a bold and delectable twist on the classic treat. Perfectly balancing creamy, sweet white chocolate with the fiery kick of finely minced habanero pepper, these cookies offer a uniquely flavorful experience for adventurous palates. A touch of cinnamon enhances the warmth, while a splash of milk ensures the spice is evenly incorporated for a harmonized bite in every cookie. With just 15 minutes of prep and a short bake time, these sweet-and-spicy delights are the ultimate crowd-pleaser for those who love bold flavors. They're soft, chewy, and impossible to resist—whether served fresh or stored as a snack-worthy surprise.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground cinnamon
- 1.25 cups White chocolate chips
- 1 medium Fresh habanero pepper, finely minced
- 1 tablespoon Whole milk
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing on a low speed until just combined.
In a small bowl, mix the minced habanero pepper with the tablespoon of milk. Stir this mixture into the cookie dough to evenly distribute the spice.
Fold in the white chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 19.3 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 50 mg | 1% | |
*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.
