• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Desserts » Cookies, Bars & Brownies » Black Pepper Chocolate Chip Cookies

    Black Pepper Chocolate Chip Cookies

    May 13, 2013 · by Valentina · 20 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Black Pepper Chocolate Chip Cookies bring an unexpected and delicious dessert flavor combination that you won't be able to get enough of! Tall stack of Kampot Black Pepper Chocolate Chip Cookies with black background.

    Kampot is my favorite black pepper and is part of what makes these cookies so amazing.

    What is Kampot Pepper?

    • First discovered by Chinese explorers in the 12th century, this pepper is cultivated in Cambodia in the province of Kampot.
    • This pepper is highly regarded among food connoisseurs and ranks as the finest gourmet pepper in the world.
    • Kampot pepper, which is a certified organic product, is incredibly aromatic, pungent, bold, bright and delicious.

    When my brother read my post about the Kampot pepper that I used in my Pepper Seared Ahi Tuna Recipe, he gave me what turned out to be a fantastic suggestion . . . Kampot Black Pepper Chocolate Chip Cookies.

    Kampot Black Pepper Chocolate Chip Cookies on a red-rimmed plate with peppercorns surrounding it.

    I immediately loved the idea, and couldn't wait to get in the kitchen and create a recipe for them.

    The result is really amazing!

    While I do think these cookies would be delicious with other black peppers, I can assure you that using Kampot black pepper will make them good times ten!

    Stack of 4 Kampot Black Pepper Chocolate Chip Cookies on a white and red plate with peppercorns.

    These easy-to-make, melt-in-your-mouth black pepper chocolate chip cookies are only subtly spicy, with a delicious after taste of the Kampot pepper.

    Every bite is filled with warm, chocolatey flavors.

    If you can't wait another second to see what all the hype is about, you can order some here.

    Stack of Black Pepper Chocolate Chip Cookies with a black background.

    I think these would be spectacular served with vanilla bean ice cream! The cool, creamy ice cream is the perfect counterbalance to the peppery kick in the cookies.

    Enjoy every last crumb of this Kampot Black Pepper Chocolate Chip Cookies!

    More unique chocolate chip cookie recipes:

    • Chestnut Chocolate Chip Cookies
    • Praline Chocolate Chip Cookies
    • Pistachio Butter Chocolate Chip Cookies
    • Hazelnut Chocolate Chip Cookies
    • Hatch Chile Chocolate Chip Cookies with Coconut
    • Gluten-Free Buckwheat Chocolate Chip Cookies
    top view of black pepper chocolate chip cookies on red-rimmed plate

    Black Pepper Chocolate Chip Cookies

    Valentina K. Wein
    These easy-to-make, melt-in-your-mouth cookies are only subtly spicy, with a delicious after taste of the Kampot pepper. Every bite is filled with warm, chocolatey flavors.
    *Makes 2 dozen large cookies
    Print
    Prep Time 15 mins
    Cook Time 12 mins
    Total Time 27 mins
    Course Dessert
    Cuisine American
    Servings 24
    Calories 274 kcal

    Ingredients
     
     

    • 1 cup unsalted butter, softened
    • 1 cup granulated sugar
    • ½ cup golden brown sugar
    • 1 large egg
    • 1 tablespoon finely ground black pepper (preferably, freshly ground Kampot pepper)
    • 1 tablespoon pure vanilla extract
    • ½ teaspoon salt
    • 2¼ cups all-purpose flour
    • ¼ teaspoon baking soda
    • 2½ cups semisweet chocolate chips

    Instructions
     

    • Set oven and prep baking sheets. Preheat the oven to 375°F, and line a couple of baking sheets with parchment paper. Set aside.
    • Make batter. In a large mixing bowl, combine the softened butter with the sugars and mix until it's smooth. Then add the egg and mix until it's evenly incorporated.
      Add the pepper, vanilla, and salt and mix to combine.
      Add the baking soda to the flour, and gradually mix this into the batter. Mix only until you no longer see any dry areas of flour.
      Fold in the chocolate chips.
    • Shape. Then use a 2 inch cookie scoop to shape the batter into cookies, adding them to the parchment-lined baking sheets as you go. They should have at least 2 inches between them, about 8 per sheet.
    • Bake. Place the baking sheets in the preheated 375°F oven until the cookies are golden brown along the edges, about 12 minutes.
    • Cool. Let them cool on the baking sheet for about 5 minutes, then place them on a cooling rack to cool completely.
    • Repeat with the remaining cookie batter, until it's all gone.

    Notes

    Calorie count is only an estimate.
    Keywords cookies for a party, cookies with spices
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    More Cookies, Bars & Brownies

    • Several Meyer Lemon Crinkle Cookies surrounded by lemons.
      Meyer Lemon Crinkle Cookies
    • Several Pumpkin Almond Flour cookies in a white ceramic box on wood surface.
      Pumpkin Almond Flour Cookies for Halloween and Thanksgiving
    • Pile of peanut butter cookies with a fork indentation in each one.
      Gluten Free Peanut Butter Cookies (Easy)
    • Stack of about 7 Sesame Chocolate Chip Cookies on black background.
      Toasted Sesame Chocolate Chip Cookies

    Reader Interactions

    Comments

    1. Cris Peterson

      May 13, 2013 at 4:48 pm

      I cannot wait to try these cookies. Your gorgeous photos make my mouth water! Thank you Valentina!

      Reply
      • valentina

        May 14, 2013 at 8:34 pm

        My pleasure, Cris! I hope you like the cookies -- I've had to start giving some away because I could not stop eating them. 🙂

        Reply
    2. sippitysup

      May 13, 2013 at 4:48 pm

      I can believe this would be good as I find chili chocolate chip cookies addicting too. GREG

      Reply
      • valentina

        May 14, 2013 at 8:35 pm

        I think you'd like them, Greg. 🙂

        Reply
    3. Deb

      May 13, 2013 at 6:06 pm

      My husband adores Chocolate Chip cookies! Adding a touch of spice to temper the sweetness is inspired, great recipe!

      Reply
      • valentina

        May 14, 2013 at 8:35 pm

        Thanks, Deb! Hope he likes them. 🙂

        Reply
    4. David

      May 14, 2013 at 12:08 pm

      Wow! I bet I could get my partner to eat a chocolate chip cookie if it had pepper in it! I am so curious about this pepper - I will need to order some for my pepper arsenal!

      Reply
      • valentina

        September 23, 2016 at 7:29 am

        Hope he loves them, David! 😀

        Reply
    5. Nancy Rose Eisman

      May 14, 2013 at 8:20 pm

      Your photography is fantastic, and I know the cookies are too!

      Reply
      • valentina

        May 14, 2013 at 8:37 pm

        Nancy, you are the sweetest! Hope to see you at the next FBLA meeting. 😀

        Reply
    6. Colette @ JFF!

      May 15, 2013 at 5:13 pm

      The black pepper is a KILLER addition!

      Reply
      • valentina

        June 12, 2014 at 5:37 am

        Thank you, Colette! -)

        Reply
    7. Zaklog the Great

      September 22, 2016 at 7:33 pm

      I'm preparing to make these tomorrow morning, but I have just one question. The proportion of baking soda seems unusually low. I compared this with other cookie recipes using otherwise near identical proportions and most of them use 1 teaspoon of baking soda or more. Is this correct? Is it deliberate to produce a different texture than most cookies?

      Anyway, thank you for the recipe.

      Reply
      • valentina

        September 22, 2016 at 11:09 pm

        Hi there! Yes, the 1/4 teaspoon of baking soda is correct. I wish I could give you a really cool, super scientific answer as to why, but alas, it just works for these cookies. I've experimented a lot with varying amounts of baking soda and/or powder in many different cookie recipes I've created, and I typically don't use more than 1/2 teaspoon, and more often than not, 1/4 teaspoon. I hope you love the cookies as much as I do, and thank you for visiting my site and checking out my recipes. 🙂

        Reply
        • Zaklog the Great

          September 23, 2016 at 10:12 am

          Hmmm, well I did not expect to get such a quick response and had already mixed up the flour plus one teaspoon. The cookies seemed to come out just fine, although next time I will try with your proportions. Thanks again.

          Reply
          • valentina

            September 23, 2016 at 5:03 pm

            Sure! 🙂

            Reply
    8. John

      June 07, 2018 at 9:11 am

      I can’t wait to make these cookies. I would like to recommend to you and your readers a source for Kampot black peppercorns. http://www.pepperproject.org/. These people do very important work. I hope that you’ll check out their story and support them.

      Reply
      • valentina

        June 09, 2018 at 2:55 pm

        Hi John, The Pepper Project is exactly how I became connected with Kampot pepper a few years ago. I love them them and what they do! And so happy you do too! Whenever I use their pepper, I link to them, and in this post, I introduced my readers to them. Thank you!

        Reply
    9. Mimi

      June 09, 2018 at 1:21 pm

      wow. these are great. I might have been turned off by the idea of pepper in cookies, had I not had a favorite peppery chocolate refrigerator cookie that was foolproof during my catering days. A little white pepper as well as cayenne.

      Reply
      • valentina

        June 09, 2018 at 3:11 pm

        Oh yum, Mimi, that sounds really delicious. Thanks for stopping by, and I hope you like these too. 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Seasonal Comfort Foods

    • ceramic bowl with Tuscan Bean Stew with green and white striped napkin
      Vegetarian Tuscan Bean Stew
    • Smoky Spanish Smashed Potato Casserole -- These potatoes are deliciously rich, super creamy, and comforting beyond belief. This is the perfect fall side dish to go with braised meats, chicken or even a salad.
      Smashed Potato Casserole
    • Creamy Parsnip Soup with Baby Parsnip French Fries in a purple bowl on a wood with a green floral cloth.
      Creamy Parsnip Soup Recipe
    • Cheesy Pancetta Brussels Sprouts Bake being spooned out of cast iron skillet with an orange spoon.
      Baked Brussels Sprouts with Pancetta

    Spring!

    • Slice of olive oil carrot cake on white plate with spiced whipped cream dollop on top.
      Olive Oil Carrot Cake with Apricot
    • Blue-rimmed plate with asparagus salad and pickled red onions
      Parmesan Asparagus Salad
    • Steamed artichoke with lemons slices between the leaves on a white plate
      Steamed Artichokes with Lemon Beurre Blanc
    • Top view of Spring Lamb Stew with Green Garlic in a cream-colored bowl
      Spring Lamb Stew with Green Garlic

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved