Magic chocolate-chili-caramel cookies

A cookie that hits all the right notes!

I think these cookies are infused with a little bit of magic because they have an amazing power to make you feel better every single time you taste them. Chewy, spicy, salty, caramelly and chocolately, they hit all the right notes. You’ll want to hide these after you make them as they are likely to disappear very quickly if you don’t.


  • 1 1/4 cups (310 mL) all purpose flour
  • 1 cup (250 mL) good quality Dutch-process cocoa (I like Cuisine Camino’s cocoa powder)
  • 3/4 teaspoon (3.75 mL) each baking powder and soda
  • 1 teaspoon (5 mL) chili powder
  • 1 cup (250 mL) brown sugar, packed
  • 3/4 cup (185 mL) granulated sugar
  • 3/4 cup (185 mL) butter, room temperature
  • 2 teaspoons (10 mL) vanilla extract
  • 2 eggs
  • 1/2 cup (125 mL) Skor toffee bits
  • 1 cup (250 mL) dark chocolate chips
  • Maldon Salt or Fleur de sel for sprinkling on top


  • Combine dry ingredients in a bowl and set aside.
  • In the bowl of a stand mixer (or with a hand-held electric mixer), beat butter until fluffy and lightened in colour.
  • Add brown and white sugar and beat for 5 minutes.
  • Add eggs one at a time, beating thoroughly after each addition. Stir in vanilla.
  • With mixer running on slowest speed, add half of the dry ingredients and blend well. Be sure to scrape down the sides of the bowl before adding the second half of the dry ingredients.
  • When mixture is well combined, add the Skor bits and chocolate chips and blend just enough so they are evenly incorporated.
  • Transfer dough to a smaller bowl. Cover tightly and refrigerate for 4 – 24 hours. This resting time not only chills the dough, making it easier to handle; it also allows the flour to become hydrated with the butter.
  • Preheat oven to 350F.
  • Using a small cookie scoop or two teaspoons, scoop out dough in 1″ (2.5 cm) portions and place on a parchment-lined cookie sheet, 2 inches (5 cm) apart.
  • Note that the dough balls will flatten as they bake.
  • Bake for 8 – 9 minutes until tops are cracking. Do not overcook as you want a brownie-like texture.
  • Remove from oven, and immediately sprinkle with fleur de sel.
  • Let cool 5 minutes on baking tray then transfer to a wire cooling rack for 15 minutes.

Makes approximately 4 dozen delectable cookies.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

9 thoughts

  1. Hi Paula, I am always looking for new cookie recipes and this one looks like a winner! If my memory is correct you are in Ottawa? If I am right can you tell me where I can find the Cuisine Camino Cocoa powder and the Skor caramel bits? Thanks!

    1. Thanks so much! I am in Ottawa. You can get Skor bits in the baking section of most grocery stores; these are guaranteed nut-free. If nuts aren’t a worry then you can usually find them at Bulk Barn. The Cuisine Camino cocoa powder is available in quite a few natural food stores (Rainbow Natural Foods, Kardish, etc.) as well as at Ten Thousand Villages in Westboro. Happy Baking!

    1. You are absolutely correct – I was referring to peanuts as that is the issue in my house (and we couldn’t use Skor bits for a long time as a result). I should have specified!!

  2. Hi Paula, I have made these twice now. I made them for a cookie exchange party this afternoon and they were a big hit. I had 1/2 tsp more of chili powder for this batch and more skor bits. Thanks for this recipe and I enjoy reading your blog.

    1. Thank you so much for taking the time to comment! Like you, I prefer these cookies with a bit of a kick so I am glad you increased the chili powder! I am so pleased that you enjoy my recipes. Happy cooking!

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