Enjoy winter’s trendiest flavor combination, in cookie form!  These Chile Mocha Shortbread Cookies are perfect way to warm up. Serve with a tall glass of milk, or a hot mug of coffee.

Chile Mocha Shortbread Cookies | Go Bold With Butter

Chile Mocha Shortbread Cookies

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4 dozen cookies

Chile Mocha Shortbread Cookies


  • 1/2 cup (1 stick) unsalted butter
  • 2/3 cup granulated sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 2 1/2 teaspoons ground cinnamon
  • 2 teaspoons instant espresso powder
  • 1 1/2 teaspoons ancho chile powder
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 to 2 cups all-purpose flour
  • 4 ounces bittersweet chocolate
  • Optional Garnishes: additional ancho powder, and red decorating sugar


  1. Cream butter, sugar, oil, vanilla and salt together in bowl of stand mixer fitted with paddle attachment, just until mixture is smooth. Add egg and mix until incorporated.
  2. Scrape bottom and sides of bowl with spatula, then add cocoa powder, cornstarch, spices and 1 1/2 cups flour. Continue adding flour until dough gathers into ball and pulls away from sides of bowl cleanly. (You may not need all of flour.)
  3. Preheat the oven to 375°F. Roll dough out to thickness of 3/8 inch, between two sheets of parchment paper. Cut shapes using a 2 ½-inch fluted heart cookie cutter (or other desired shape). Transfer unbaked cookies to parchment-lined baking sheets, and bake 8 to 10 minutes, or until cookies are set around edges but still tender towards center.
  4. Cool cookies completely. Place chocolate in small bowl and melt in microwave. Dip cooled cookies in melted chocolate and garnish with a pinch of ancho powder and red decorating sugar (optional).

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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