Skip To Main Content

Spicy Cherry and Chocolate Cookies

Recipe uses Original Red Sauce
Recipe uses Original Red Sauce, Habanero Sauce
Original Red Sauce, Habanero Sauce
12-16 cookies
Spicy Cherry and Chocolate Cookies
Spicy Cherry and Chocolate Cookies


5.5oz dark chocolate
1 stick salted butter
¼ cup cocoa powder
1 cup self-rising flour
1/3 cup white chocolate pieces
4oz dried or candied cherries, chopped
4oz light muscovado sugar
2 medium free-range eggs


Preheat the oven to 350 degrees F and line two large baking trays.

Melt dark chocolate and butter together in a double boiler, or in the microwave on a medium power for 30 second blasts, stirring in between.

In a separate bowl, mix the flour and cocoa powder together.

Whisk the eggs and muscovado sugar for 1-2 minutes on high with an electric whisk until thickened, pale, and a ribbon trail appears in the mix when the whisk is lifted out.

Add the dark chocolate and butter then mix for 1 minute on high. Add TABASCO® Sauce and TABASCO® Habanero Sauce and whisk again to mix through.

Fold in flour, white chocolate and cherries and mix, then place dollops of the mixture on parchment lined trays with space in between for spreading.

Bake for 10-12 minutes until just baked. These should remain a little fudge-like.

Leave to cool on the tray.

You may also like:

You will need:

Original Red Sauce

Our most versatile sauce. Enliven the flavor of any meal.

Original Red Sauce

You will need:

Habanero Sauce

Our hottest sauce. A fruity, jamaican style blend.

Habanero Sauce