I’m always on the lookout for new cookie recipes. Cookies are easy to make and easy to divide up among friends. I have a few cookies recipes I absolutely love like Turtle Cookie Cups, the Perfect Chocolate Chip Cookies, and Iced Oatmeal Cookies. However, there’s always room for another cookie recipe in our house.
I cut this recipe out of a magazine. I receive 4 different food magazines every month and when I look through them I cut out any recipe I think I might cook later. After I cut out my recipes I either put them in my folder or I put them in the cook pile. This one went immediately into the cook pile because I couldn’t wait to try it out.
The basic recipe is a sugar cookie recipe with cocoa powder making it a light chocolate cookie. I used Imperial Sugar in to make this awesome cookie recipe. Imperial Sugar is the gold sponsor of Choctoberfest! Since 1843, Imperial Sugar has been a trusted name in family kitchens all across the southwest.
But back to the cookie recipe, there are some great spices in the dough including hot paprika and Cayenne pepper. These spices add just a nice kick to the end of the cookie. Then pumpkin seeds are mixed in which gives it a bit of a crunch and a bit of saltiness. I really liked the flavors.
This turned out to be a delicious cookie with everything I love in it. There is saltiness, chocolate, sweetness, and a touch of heat. I took these to work and forgot to label them but I received several compliments and people asking what was in the cookie. Everyone seemed surprised that it was pepitas. They seemed to think they were nuts in the cookies.
- 1½ c. raw pumpkin seeds (pepitas)
- 2 c. flour
- ½ c. cocoa powder
- 2 t. salt
- ½ t. baking soda
- 1 t. cinnamon
- ½ t. smoked paprika
- ½ t. Cayenne pepper
- 1 c. brown sugar
- 1 c. sugar
- 1 c. (2 sticks) butter, softened
- 2 eggs
- 1 c. chocolate chunks
- Sea salt
- Preheat the oven to 350 degrees.
- Toast the pumpkin seeds on a large baking sheet. Toss occasionally, until golden brown, about 8-10 minutes. Remove from oven and cool.
- In a medium bowl combine the flour, cocoa powder, salt, baking soda, cinnamon, paprika, and Cayenne pepper. Mix well and set aside.
- In a large bowl cream the brown sugar, sugar, and butter. Mix well. Add in the eggs and stir until combined.
- Add the flour mixture to the butter mixture and mix until well combined.
- Fold in the chocolate chunks and pumpkin seeds.
- Roll the dough into 18-20 balls and place on baking seeds 2 inches apart.
- Sprinkle the cookies with sea salt and bake for 18-20 minutes. The centers will still be soft.
- Remove from oven and cool completely on a wire rack.