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“I like to serve these with a fruit salad.”
36 cookies

Ingredients Nutrition

  • 2 12-3 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 12 teaspoon salt
  • 1 cup butter
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 2 eggs
  • 3 jalapenos, very finely diced (divided so you have 1 1/2peppers for dough and the other half for topping)
  • 6 jalapeno seeds, finely chopped, almost to a mash


  1. Sift 2 1/2 cups flour, cream of tartar, baking soda and salt into a small bowl.
  2. In a large mixing bowl, with an electric mixer, cream butter and vanilla, adding sugar slowly, beating until fluffy.
  3. Add eggs one at a time and mix thoroughly.
  4. Gradually add flour mixture 1 1/2 peppers and seeds and combine well. If dough seems sticky, gradually add remaining 1/2 cup flour.
  5. Refrigerate dough at least 1 hour and up to overnight.
  6. Be sure to cover with plastic wrap. Roll dough into balls about the size of walnuts.
  7. Moisten bottom of glass with water, dip in sugar and press to even thickness.
  8. Top with a few pieces of jalapeno pepper, press lightly into dough.
  9. Bake at 375 degrees for about 10 to 12 minutes. Remove from pan and cool.

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