Jul 23, 2012

Jalapeño & Cheddar Cookies

Jalapeno & Cheddar Cookies

When your dream suddenly comes true, and you can almost bathe yourself in these shiny, fiery, dark-green jalapeños… you can get a little crazy. I make everything jalapeño these days.

And so I made these cookies and let me tell you: this is probably the best jalapeño recipe ever from my hand.

Okay, my Cherry Coke & Jalapeño Meatballs and Chicken, Jalapeño & Cheddar Casserole are pretty good, too.

But still… these are just cheesy enough, just salty enough, and with the perfect amount of  kick.



1 1/2 heaping cups wheat flour
1 stick butter (cold)
1 large egg
1 egg white
1/2 tsp curry powder
1/4 tsp ground black pepper
1 tsp salt
5 oz cheddar (spicy)
1 big ole jalapeño
1/2 tsp baking powder



This one had stretch marks. I figured he was done growing. I can relate to that, unfortunately. Remove the seeds and give it a coarse chop.
Jalapeno & Cheddar Cookies

One jalapeño gives a lovely kick, want the cookies spicier, just add two.

Grate the cheese. Or buy it pre-grated. No such things as pre-grated cheddar in our stores.
Jalapeno & Cheddar Cookies

Add your flour to the food processor bowl.
Jalapeno & Cheddar Cookies

In with the spices and baking powder. The curry powder will give a lovely mellow flavor as well as a slight color.
Jalapeno & Cheddar Cookies

Want to up the flavors even more? Just experiment a little and add some oregano or thyme. Or both.

Add the jalapeño, cheddar, and salt as well and blitz until the jalapeño is finely chopped.
Jalapeno & Cheddar Cookies

Add the cold butter, egg, and the egg white.
Jalapeno & Cheddar Cookies

Blitz, blitz, and blitz. It will stay grainy at first but will all of a sudden come together and form a dough.
Jalapeno & Cheddar Cookies

No rest for the weary. You gotta keep moving; this dough shouldn’t rest.

Use a rolling pin and go at it until your dough is about 3/4 to 1″ thick.
Jalapeno & Cheddar Cookies

Feel free to make thinner cookies. This thickness is a personal preference, just make sure to adjust the baking time!

Make cookies in whatever shape you like. Go wild, go crazy, live a little. I didn’t. I’m beige.
Jalapeno & Cheddar Cookies

Bake the cookies in a preheated oven at 400F° (200C°) for 20 to 25 minutes. Until golden brown and crunchy.
Jalapeno & Cheddar Cookies

Let them cool on the rack and eat them al by yourself. They are absolutely amazing.
Jalapeno & Cheddar Cookies

Jalapeño& Cheddar Cookies
    1 1/2 heaping cups wheat flour
    1 stick butter (cold)
    1 large egg
    1 egg white
    1/2 tsp curry powder
    1/4 tsp ground black pepper
    1 tsp salt
    5 oz cheddar (spicy)
    1 jalapeño
    1/2 tsp baking powder

    Remove the jalapeño seeds and coarsely chop it. Grate the cheddar. Combine the flour, curry powder, pepper, salt and baking powder in a bowl. Add the jalapeno and grated cheddar and blitz until the jalapeno is finely chopped.

    Add the cold butter, egg, and egg white and blitz until it forms a dough. Don’t let the dough rest. Use a rolling pin and go at it until your dough is about 3/4 to 1″ thick. Make cookies in whatever shape you like and bake them in a preheated oven at 400F° (200C°) for 20 to 25 minutes. Until golden brown and crunchy.

    Let them cool on the rack.

Meal type: savoury snacks
Servings: 30 cookies
Copyright: © kayotickitchen.com

    © kayotic.com
    Click here to print recipes older than 2010
    e-mail this post to a friend


    1. 1

      am bookmarking this- lovely !

      Priya Sreeram on Jul 23, 2012 @ 11:37 am Reply
    2. 2

      I am so jealous that you have fresh jalapenos.  As a former Texas girl living in NL, its the one thing I miss the most.  You’ve inspired me to try to grow my own next year.

      Sunitha on Jul 23, 2012 @ 2:59 pm Reply
    3. 3

      Can you verify the thickness?  You listed 3/4 to 1 inch thick.  Looks more like 1/4.  

      Karen on Jul 23, 2012 @ 4:01 pm Reply
      1. Seriously? The cookies in the intro shot look like 1/4″ to you? :) They were even a little over 1 inch actually. 

        But it doesn’t really matter what thickness you want, just bake them until they are brown and crispy.

        Kay on Jul 23, 2012 @ 4:21 pm Reply
        1. Well, they look about an inch across, but yeah, they only look about 1/4″ thick, especially if the grid of the cooling rack is any indicator.

          Karen on Jul 23, 2012 @ 7:19 pm Reply
          1. That grid is really big… I use a macro lens :)

            Kay on Jul 23, 2012 @ 7:36 pm
    4. 4

      Cheddar and jalapenos – which do I like more? With these cookies I don’t have to decide! The only friends likely to find out about these delectables are those who don’t like one or the other. My guilty little secret!

      kitblu on Jul 24, 2012 @ 6:35 am Reply
    5. 5

      Oh my word, this sounds delicious! I take it for granted having jalapenos any time I want them. They’re in the grocery store year round and they’re cheap! I’m going to pick up a few next time I’m shopping and give this recipe a try. Great job, Kay!

      Lana @ Never Enough Thyme on Jul 24, 2012 @ 2:40 pm Reply
    6. 6

      They look more like 1/4″ thick to me.  If they were1″ thick they would be scones surely.

      Peter on Jul 24, 2012 @ 3:14 pm Reply
      1. Nope, they don’t rise. These were a whopping 1.1 inch, we actually measured them!

        Kay on Jul 24, 2012 @ 3:47 pm Reply
      2. For the record: 1 inch is roughly 2,5 cm. The first one was 2.7 cm… felt that was a bit too thick so I made the other ones a tad smaller.

        3/4″ inch is 1.9 cm, which really isn’t all that thick for a cheese cookie. 

        Kay on Jul 24, 2012 @ 3:52 pm Reply
    7. 7

      These look divine! I don’t buy pre grated cheese because they use anti caking agent in it and it destroys the flavor and freshness to me. I much prefer to grate my own…..definitely worth the effort! Just wish I had the selection of cheeses that you do at my finger tips.:)

      Tracy (Oklahoma) on Jul 24, 2012 @ 6:49 pm Reply
    8. 8

      They look nice and thick to me!
      Also, I feel like these need to be a bit thick, they aren’t delicate sweet sable type tea  cookies, right? they’re hearty and bursting with flavor, and I for one LOVE the recipe! Made these today.
      Thanks kay!

      Rajika on Jul 24, 2012 @ 11:36 pm Reply
    9. 9

      These look more like crackers to me….to use with a nice dip…maybe guacamole?   Since they are thicker than they look in the photo, are they soft in texture (like a biscuit) or crispy? I’ve always been told that the wrinkles on jalapenos relate to how hot they are.  Can’t say that is fool-proof, but it does help me a bit when I am harvesting some for a meal.
      I will be trying these soon as my plants are ready to harvest!!

      Coleen on Jul 26, 2012 @ 6:15 pm Reply
    10. 10

      Hi, if you don’t mind me asking, how do you measure your flour?  Do you use dip and sweep method (you dip the measuring cup into the flour canister and sweep the top to level off) or do you spoon the flour into the measuring cup and level off?
      Thanks for sharing your recipes.

      Jenny on Jul 31, 2012 @ 5:28 pm Reply
    11. 11

      Mmmm.. can I sub cheddar for some other cheese? I love spicy jack :)

      Kiran @ KiranTarun.com on Aug 9, 2012 @ 5:01 am Reply
    12. 12

      Can’t wait to try these. One thing though, what does a stick of butter in this recipe relate to in weight please. Thanks

      jimer on Aug 10, 2012 @ 1:48 pm Reply
    13. 13

      Interesting recipe! Looks like this would be a nice base for a lot of different type toppings for Hors d’oeuvre/appetizers or just plain snacking. I’ll have to wait for the weather to cool down to try and bake some in my oven. It’s been 100+ degrees with high humidity from the Monsoonal Flows from Mexico and no air conditioning. Too hot and humid to use the oven…..but when it cools down some, I will be baking these!  I think it will be perfect for the fall Holiday entertaining season. Can’t wait!
      I have another question for you. I noticed you said cheddar cheese. My son just came back from a year in Amsterdam (education exchange) and told me that Cheddar cheese is called American Cheese in the stores. What we know as American cheese is this processed stuff that is soft and very mild tasting (a little tasteless if you were to ask me). Just so we are on the same page…you are talking the stronger flavored and a lot more tastier cheese? By the way, he just loved all the cheeses that are in the stores in Amsterdam.

      Cynthia on Aug 13, 2012 @ 7:17 am Reply
    14. 14

      Wow, they are really nice for a lazy sunday afternoon!
      I used the sliced jalapeños from Casa Fiesta. I know, not the real fresh ones, but the cookies turned out pretty good! I also used half cheddar and half ‘normal’ Dutch cheese.
      I love the idea of mixing the peppers and cheese with the flour.
      Thank you Kay!

      Ellen on Sep 2, 2012 @ 6:33 pm Reply
    15. 15

      please subscribe me. thanks!

      CHERYL on Nov 10, 2012 @ 12:38 am Reply
    16. 16

      These look sooo good! I do have one dumb question though – when you say ‘wheat’ flour, does that mean ‘whole wheat’ flour? As opposed to ordinary white all purpose flour?
      Thank you!

      Jen on Dec 14, 2012 @ 5:57 am Reply
      1. Just regular (white) wheat flour. Not the multi grain version!

        Kay on Dec 14, 2012 @ 9:29 am Reply

    RSS feed for comments on this post.

    Leave a comment