ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Dessert Recipes»
  • Chocolate Desserts

Italian Chocolate Pepper Cookies

Updated on December 9, 2015

Chocolate Pepper Cookies

You know how coffee gives chocolate that wonderful mocha taste? That's what pepper does for these cookies. In fact the recipe calls for 2 teaspoons of black pepper and I increased it by another teaspoon, just for a little more kick. You don't actually taste pepper, but it gives the cookie that little boost that makes you wonder "what is that taste"?

There are several different versions among the Italian families here where I live in northeast Pennsylvania, but this is the recipe that was given to me and like I said in previous hubs, I don't like to mess with treasures like these recipes.

The chopped walnuts, the raisins and glaze that surrounds this fuggy type cookie makes this it special.

This is one of those recipes that is handed down from generation to generation. It comes from my husband's side of the family. It was originated in Sicily, where my mother-in-law comes from. Montadoro, Sicily. The first time I tasted it was the first Christmas that I was dating my husband. Then when we got married, his mother and aunt made a whole tray of Italian cookies and these were among them. I hope you get a chance to experience this fuggy little decadent cookie. Mangiare bene!

Tips

  • Add all the dry ingredients. You may need more flour. If the dough still sticks to your hands then add a little flour, about 1/4 a cup, at a time and mix well. Only add flour till the dough no longer sticks to your hands.
  • The baking powder should be heaping; the cookies come out lighter.
  • These cookies can be made weeks ahead of time and frozen. Ice them when they come out of the freezer and defrosted.
  • If this is too much, you can easily cut the recipe if half.

Photos of Chocolate Pepper Cookies

A dish of a variety of my cookies.  The Chocolate Pepper cookies on the left.
A dish of a variety of my cookies. The Chocolate Pepper cookies on the left. | Source
Cookies after they are glazed
Cookies after they are glazed | Source
Cookies before they are baked
Cookies before they are baked | Source
Sifting the dry ingredients
Sifting the dry ingredients | Source
Cream the butter and sugar together
Cream the butter and sugar together | Source
Butter and sugar creamed together
Butter and sugar creamed together | Source
Mixing the dry ingredients into the wet ingredients a little at a time.
Mixing the dry ingredients into the wet ingredients a little at a time. | Source

Please Vote

5 stars from 2 ratings of Chocolate Pepper Cookies

The Glaze

The glaze is the same as for the White Italian Cookies. It is simply a box of 10X or Confectioner's sugar, a full teaspoon of corn starch and a full teaspoon of Crisco and enough milk to make a thin glaze, mixed with you hands so you can tell if all the Crisco is dissolved.

IMPORTANT: After the cookie feels dry on top, turn them around and let them dry on the bottom. It will take several hours (if you ice them in the evening you can leave them out over night) for them to be completely dry or they will stick together when you pack them away.

Prep time: 47 min
Cook time: 8 min
Ready in: 55 min
Yields: Makes 14 dozen depending on how big you make them

Ingredients

  • 2 cups sugar
  • 6 large eggs
  • 3 cups butter, room temperature
  • 10 cups flour
  • 1 3/4 cups cocoa
  • 1 teaspoon cinnamon
  • 3 teaspoons black pepper, not freshly ground
  • 2 cups milk
  • 1 cup raisins
  • 10 heaping teaspoons baking powder
  • 3/4 cup walnuts, chopped

Directions

  1. Preheat the oven to 400 degrees. Sift together the flour, cinnamon, cocoa, pepper and baking powder.
  2. In a large bowl or pot, with a beater, cream together the butter and sugar until creamy; add eggs and milk and beat.
  3. Add the dry ingredients a little at a time, beating in between until it gets too hard with the beaters. Then mix the rest of the dry ingredients by hand. Add the raisins and nuts and mix by hand again.
  4. The dough should not stick to your hands, if it does just add a little more flour.
  5. Roll the cookies into about 1" balls onto greased cookie sheets. You can make them a little larger if you like. Bake the cookies for 8 minutes or until they are done to the touch.
  6. Cool completely then make the glaze (recipe above) by immersing the entire cookie in the glaze. I actually dump a bunch of them right in the bowl of glaze and then put them on clean cookies sheets or trays to dry completely.

More about Prep time

The time above reflects how long it takes to make the cookie dough, it doesn't count how long it takes to roll the cookies onto the cookie sheets. It helps to have a some one, even a child to help roll the cookies. It is very easy.

Comments

    0 of 8192 characters used
    Post Comment

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi purl3agony, I'm so glad to hear that someone out there knows of these cookies. They take a little time, but they are worth it. I forgot to mention that the dough gets really hard, and that's how it's supposed to be so you can roll them into balls. Thank you for visiting and pinning.

      Have a Blessed Christmas.

    • purl3agony profile image

      Donna Herron 2 years ago from USA

      My aunt always had these cookies at her home on Christmas Eve. They were so good! I never knew that they had black pepper in them, but I'm glad to finally find a great recipe. Pinned to my recipe board. Thanks for posting this right in time for the holidays!

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Rebecca, thanks for stopping by. Now that you mention it I guess pepper can go with a lot of things. I do use it a lot. I had bacon with black pepper on it and dipped in chocolate once. It was delicious. Thanks for the visit.

      Have a Blessed Christmas.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Patty, I think that I read somewhere about a Mexican recipe of chocolate with pepper. I'm glad you mentioned it, I like recipes from different cultures. Thank you so much for the visit and comment.

      Have a Blessed Christmas.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Jackie, I never used the self rising flour, but if that's what you are used to, then by all means use it. There is no baking soda in these cookies, but there is baking powder. I'll have to check my post and make sure I didn't write baking soda. Thanks for the visit and for mentioning the soda.

      Have a Blessed Christmas.

    • rebeccamealey profile image

      Rebecca Mealey 2 years ago from Northeastern Georgia, USA

      I'll bet they are delicious. Sort of like cayenne pepper with cheese. Thanks so much for sharing this!

    • Patty Inglish, MS profile image

      Patty Inglish 2 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      These have got to be good, because Mexican hot chocolate with several types of pepper added in small quantities is delicious! I have not enjoyed chocolate as an adult unless it is mixed with something interesting - and here it is now! Thanks for the recipe:)

    • Jackie Lynnley profile image

      Jackie Lynnley 2 years ago from The Beautiful South

      Cannot wait to bake these; I may have to do up a half batch and I will tell you truthfully not being a real cook as such I will use self rising flour without the baking soda as I always do. I bought up a bunch of all purpose but I just use it in gravies and things that specifically call for it. Seems to always turn out OK though. When I put baking soda I must use too much because I can always taste it.

      Anyway, sweet, chocolate and pepper is going to be so good with a cup of black coffee! Might make it this weekend! Thanks for sharing and I will share too!

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Thank you Julia. I love your expressions.

      Blessings to you

    • Julia Eppehimer profile image

      Julia Eppehimer 2 years ago

      Oh my goodness! Pepper and chocolate in cookies! My mind just exploded! I am so excited to try these! ;)