I really love this year’s Cowgirls in the Kitchen theme—cookies featuring an unexpected ingredient. Lots of really yummy recipes have been shared already. When it came time to choose my recipe, I wanted to share something that reflected my Louisiana roots, and I think this one fits the bill perfectly.
Since TABASCO® has been made exclusively on Avery Island, Louisiana for more than 150 years, I couldn’t resist adding a dash to a classic chocolate chunk cookie. The result isn’t a spicy cookie. Instead, the TABASCO adds just a subtle hint of warmth that enhances the rich chocolate flavor and keeps you reaching for another bite.
Growing up in South Louisiana, TABASCO wasn’t just a condiment—it was a staple on our family table.
Sweet Heat Bayou Cookies
A classic chewy chocolate chunk cookie with a Louisiana twist.
Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 tsp vanilla extract
- 1 tsp TABASCO® Original Red Sauce
- 2 large eggs
- 1½ cups dark chocolate chunks
- ½ cup caramel chips
- Flaky sea salt (optional)
Directions
- Heat oven to 375°F.
- Whisk together flour, baking soda and salt.
- Cream butter and both sugars for about 3 minutes until light and fluffy.
- Beat in vanilla and TABASCO.
- Add eggs one at a time.
- Gradually mix in flour mixture just until combined.
- Fold in chocolate chunks and caramel chips.
- Scoop rounded 2-tablespoon portions onto parchment-lined baking sheets.
- Sprinkle lightly with flaky sea salt if desired.
- Bake 9-11 minutes, until edges are lightly browned and centers still look slightly underdone.
- Cool on baking sheet for 5 minutes.
Love that hint of Tabasco.
When we stopped at the visitor’s center in Louisiana in May, they gave us Tabasco sauce! (We were picking up our LSU kid.)
oh, congratulations on having an LSU kid, My husband grzduated from there and I did a summer semester there myself so I have a soft spot for that campus!
Sounds absolutely fabulous! Thanks for sharing!
you’re quite welcome!
Wow, I dunno. I can’t even handle mild salsa… and Tabasco in my chocolate chip cookies… hmmmm… But as is often the case, if I try it, I might really love it. Thanks for the recipe, Winnie!
LOL – I promise the heat is mild in these and just a background note.
I am definitely going to try your recipe; my boys will love it as they can’t get enough heat in their food – didn’t get that from me!
Chocolate and Chilies have been paired in Mexican cooking for close to 4,000 years. Today the use is found mainly in mole sauces, hot drinks and stews. Growing up in a predominately Mexican town I remember mothers of my friends including chilies and chocolate in many things on a daily basis.
FYI – Just want to thank you as I got very little done last Tuesday after starting to read “The Heart of Honor” in the Petticoats and Patriots series. Thoroughly enjoyed the characters and the story, very well done!
This is a very mild version – if they really want heat I’d up the tabasco to at least 2 teaspoons.
And thaks so much for those kind words about THOH – that made my day!
This is perfect for my son-in-law. thanks
You’re very welcome – I hope he enjoys!
That is very different.
That’s what I was going for 🙂
That sounds different.
Different in a good way, right? 🙂
I will have to try this recipe. I like to try recipes with unexpected ingredients. (Up to a certain point) But this one actually sounds good.
Let me know how they turn out
I think I’m going to have to try this! It does sound!
Glad they caught your fancy!
Good afternoon, the chocolate chip cookies sound delicious, but I dont know about with the tabasco sauce , I have never been a big fan of tabasco, my older brother puts tabasco sauce on every thing, so he might like them with it. Thank you for sharing the recipe, I enjoyed reading this. Have a great day.
the tabasco is very mild and very much a background note in this recipe. but it doe bring out the chocolate nicely.
I have always loved the taste of tabasco sauce in my chili and other soups, but I have never tried it in cookies it sounds different Thank you for sharing!
you’re welcome! And glad to find another tabasco lover
I am not a fan of spicy hot foods. I have been unfortunate to have had experiences with food that left me unable to taste anything for hours afterward, in addition to the discomfort. However, I have found that a little touch of heat does enhance the flavor without overpowering it. These cookies sound delicious. If I find them too “hot” for me, my grandson loves food the hotter the better, so they will head his way. If he wants, I could even add a bit more spice for his taste.
Thanks for the recipe. Stay cool and dry, which seems difficult for most of us lately.
Always good to haave a backup plan 🙂
Thanks for sharing the recipe. I’ll have to try it.
you’re welcome and I’m so glad it piqued your interest
Hi Winne, Not only are your books Awesome…so, are these cookies. Thanks, for the recipe.
Sounds yummy. Thanks for sharing.