Have a cold glass of milk with your Mayan Mystery Cookies

Mayan Mystery Cookies

Chocolate. Cookies. Need I say more? Okay, how about allspice, cinnamon and black pepper? These three ingredients intensify the chocolate of these delicious cookies, lending some sophisitication and mega chocolatey goodness! 

Have a cold glass of milk with your Mayan Mystery Cookies

Perfect little 2-bite chocolatey cookies with just the right hint of heat.

Mayan Mystery Cookies ingredients

You probably have these ingredients in your pantry already!


¾ c. butter

¾ c. sugar

1 ½ c. all-purpose flour

1 ½ tsp. baking powder

¼ tsp. salt

1 tsp. cinnamon

½ tsp. finely ground black pepper

¼ tsp. ground allspice

The dough for Mayan Mystery Cookies will be crumbly, which is normal.

The dough will be crumbly and a little dry. This is normal! It will come together in the next step.

1/8 tsp. cayenne pepper

¾ c. cocoa powder

1 large egg, lightly beaten

1 ½ tsp. vanilla extract

Semi-sweet chocolate morsels


Roll up the dough into balls and get ready to bake the Mayan Mystery Cookies.

Roll the cookies into little balls. Fortunately, they won’t spread a lot so you can fit more onto one cookie sheet.

Cream the butter and sugar together.

Sift the flour, baking powder, spices and cocoa and add to the butter mixture.

Add egg and vanilla and mix.

Lay out a piece of plastic wrap and spoon the dough, which will be crumbly, onto the plastic. With the help of the plastic wrap, gather the dough together, pressing it into a log. Wrap the log in the plastic to keep it together and chill the dough log for one hour.  

Form the dough into balls about the size of a ping pong ball, tucking 4-5 chocolate morsels into each as you mold it.

Bake 8 minutes at 350 degrees.

Harvest Pumpkin and Chocolate Muffins

As soon as there’s a slight nip in the air, my children start asking me to make my pumpkin chocolate chip muffins. I first made these muffins for a kindergarten party, and even now that my kids in their teens, they still ask me to make them like some sort of seasonal ritual! They are delicious and moist and, as with most of my recipes, lend themselves to putting your own spin on them, such as adding nuts or white chocolate chips. One change I made a while back, that I encourage you to stick with is using melted butter. I once heard a trick that if you melt butter you can use HALF of the required amount, reducing fat. But this only works with quickbreads and muffins! You won’t be able to tell the difference.

Harvest Pumpkin and Chocolate Muffins
Makes 12 regular or 48 mini muffins



Mix the wet and dry ingredients for Harvest Pumpkin and Chocolate muffins.

1 2/3 cups unbleached, all purpose flour. (You can also do half all purpose and half whole wheat flour.)
3/4 cup sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup of plain pumpkin puree
1/4 cup butter, melted
6 ounces (1 cup) chocolate or white chocolate chips (or do half and half)
Optional – 1/2 cup chopped pecans or walnuts


Heat the oven to 350 degrees. Grease muffin cups or use paper or silicone inserts.


Make sure there aren’t any lumps of dry ingredients as you mix the batter.

Mix the dry ingredients in one large bowl and the wet ingredients in a smaller bowl. If using chips and nuts, add them to the wet mixture and blend thoroughly to evenly-distribute them. Pour the wet ingredients into the dry ingredient bowl and mix thoroughly.

Spoon the batter into the muffin cups. They don’t rise a lot so you can fill them almost to the top. Bake them 20-25 minutes or until they are puffed up and feel a little springy when you gently push on the crown of the muffin. Let the muffins cool, out of the muffin tin, on a rack. They are delicious warm, with the melty chocolate but they are even better in the day or two after, when the flavors have melded and the chips solidify adding bites of fudginess to the soft, bready muffin.

Ta da! A

Ta da! A “bountiful” bunch of Harvest Pumpkin and Chocolate Muffins. It’s the perfect thing for fall.