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+ servings
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
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Dessert
Cuisine American
Servings 24
Calories 274 kcal



  • 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.


Calorie count is only an estimate.
Keywords cookies for a party, cookies with spices
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