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Chocolate Cookie Thumbprints with Sweet Pepper Jelly
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Chocolate Cookie Thumbprints with Sweet Pepper Jelly Recipe

It’s my last recipe of Cookie Week, and I saved the best (and strangest sounding) for last – Chocolate Cookie Thumbprints with Sweet Pepper Jelly. They’re perfect for a holiday party or for standing over the sink in your kitchen, eating them one by one with a huge glass of milk. You know, like how grown-ups do.
Course Dessert
Cuisine international
Keyword Chocolate Cookie Thumbprints with Sweet Pepper Jelly
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5 serves
Calories 500kcal

Ingredients

For the cookies:

  • 1 stick (1/4 cup) butter, melted
  • 1 cup sugar
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1 egg
  • 1 cup cocoa powder, unsweetened
  • 1 cup cocoa powder, unsweetened
  • ½ cup semi-sweet chocolate chips, melted

Sweet Pepper Jelly:

  • 7-8 arge hot peppers, minced (when cut, those should be the equivalent of 1 cup, including the seeds. I used orange habaneros, but the heat and flavor of chile is up to you)
  • 2 cup sugar
  • 5 cups water
  • 1 oz powdered gelatin

Cream Cheese Frosting

  • ½ cup cream cheese
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions

For the cookies:

  • Sift together the cocoa powder, flour and salt into a large bowl. Combine the butter, egg, vanilla, sugar and melted chocolate chips in a smaller bowl and whisk until no lumps remain. Slowly pour the wet ingredients into the dry, mixing as you go, until the batter is completely combined. Stir into a large ball and chill in the fridge for 20 minutes.
  • Preheat the oven to 350*F and remove the cookies from the fridge. Using a cookie scoop or a tablespoon, remove sections of the batter and roll into balls. Press your thumb or forefinger down into the center of each ball, to form a deep indent. Do this with all the cookie and then bake for 15 minutes. Remove from the heat and let cool.
  • Preheat the oven to 350*F and remove the cookies from the fridge. Using a cookie scoop or a tablespoon, remove sections of the batter and roll into balls. Press your thumb or forefinger down into the center of each ball, to form a deep indent. Do this with all the cookie and then bake for 15 minutes. Remove from the heat and let cool.
  • Once cooled, spread a thin layer of the cream cheese frosting in the indentation and follow that with a dollop of the sweet pepper jelly. Keep covered between servings or the cream cheese frosting will crack.

Sweet Pepper Jelly:

  • In a medium-sized pot over medium heat, cook the peppers till sizzling, then add the sugar and stir evenly distribute. Add the water and continue to stir until the sugar has dissolved, then bring to a boil. Allow to boil for 10 minutes, then reduce heat to a simmer and cook until the liquid has reduced by at least one third.
  • Remove from heat and strain out the peppers, reserving the liquid. Sprinkle the remaining liquid with the gelatin. Allow the gelatin to “bloom” slightly for 1-2 minutes, then stir into the liquid. If canning, now is the time to jar and process the jelly. If not, pour the liquid into a glass jar and allow to set in the fridge for at least one hour.

Cream Cheese Frosting

  • Whisk the ingredients together until completely combined and smooth.