University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
shadow
Main Dish Closeup
Share this recipe with your friends    Share on Facebook    Tweet on Twitter    
Chocolate Pepper Cookies
Total : 90 min

Ingredients:

  • 6 tablespoons margarine, softened
  • ½ cup Splenda
  • ¼ cup sugar
  • 5 tablespoons yogurt
  • 1½ cups flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon black pepper
  • ¼ teaspoon ground allspice
  • 1/8 teaspoon cayenne pepper
  • ¾ cup unsweetened cocoa powder
  • 1 large egg
  • 1 teaspoons vanilla extract
  • ½ cup semisweet chocolate chips

Directions:

  1. Cream the margarine and sugars in a food processor or with a hand mixer. Stir in the yogurt.
  2. Sift the flour, baking powder, salt, spices, and cocoa in a medium bowl and add to the butter mixture. Add the egg and vanilla and mix until the batter is uniform.
  3. Refrigerate the dough for at least one hour.
  4. After one hour or when ready to bake, preheat the oven to 350°F.
  5. Roll the dough into balls about the width of a quarter. Tuck about 5 chocolate chips into the center of each one.
  6. Please the balls on the baking sheets and bake for 8 minutes.
Exchange: 1 starch
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
31 1-cookie servings
 Amount Per Serving
 Calories 75      Calories from Fat 31
% Daily Value 
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: