Spiced Chocolate Butterscotch Cookies
These chili infused cookies are perfect with a glass of milk or cup of hot chocolate.
Servings: 22
Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon instant espresso powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 cup softened butter
- 3/4 cup firmly packed brown sugar
- 1/4 cup vanilla yogurt
- 2 oz. melted chocolate
- 1 cup butterscotch chips
- 2 tablespoons dessicated coconut/ coconut powder
Instructions
- Preheaat oven to 375 F. Place parchment paper on cookie sheets. Spray with non stick spray.
- Combine flour, espresso powder, baking powder, salt and ginger. Stir to combine.
- In a large bowl, mix the butter and sugar until creamy. Add the yogurt and chocolate and mix until thoroughly combined.
- Add the flour and mix until well combined.
- Add the chips and mix until thoroughly incorporated.
- Using a tablespooon for each cookie, form into round balls. Place on prepared cookie sheet. With your finger, press down in the center of each ball to make an indentation. Sprinkle a little of the coconut in each indent.
- Bake for 15-20 minutes on middle rack of oven, until cookies are set. After 2 minutes, remove to a cooling rack and leave cookies to cool.
Notes
If you cannot find a chili flavored chocolate bar, then just add 1/4 teaspoon of cayenne pepper to the dry ingredients in the recipe.
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