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.

Brace yourself for these recipes By Edan Goode

Every time one of my children gets a shiny, new orthodontic device installed, along with the instructions come the directives of what foods to avoid: “Carrots only if shredded, apples sliced thin, nothing chewy or sticky,” they tell us.  It’s all to avoid bending, breaking or dislodging delicate (and very expensive) pieces of equipment.

In honor of Dental Health Month, here are a couple of tasty, ortho-approved recipes that the whole family will appreciate.  My thanks to Pamela Waterman for giving me permission to reprint her recipes and photo here from The Braces  Cookbook: Recipes You and Your Orthodontist Will Love by Pamela and Brenda Waterman and The Braces Cookbook 2: Comfort Food with a Gourmet Touch by Pamela Waterman and Amee Hoge.

Parmesan Chicken Tenders

  • 1 ½ pounds boneless chicken breasts (depending on the size, this could be 2 to 4 halves)
  • 2 egg whites
  • 2 tablespoons water
  • ¾ to 1 cup seasoned dry bread crumbs
  • 1 Tablespoon dried minced onion
  • ¾ to 1 cup seasoned dry bread crumbs
  • ¼ cup Parmesan cheese, finely grated
Rinse the chicken and cut into strips about ¾” wide by 3” long. In a small bowl, whisk or stir together the egg whites and water. 

In a medium-sized bowl, whisk or stir together the egg whites and water.

In a medium-sized bowl, stir together the bread crumbs and Parmesan cheese.

By hand or with a fork, dip each chicken strip into the egg-white mixture, and then roll it in the bread-crumb mixture until evenly coated. You can do about 10 at a time.

Oil or grease a 9” x 13” pan. Lay the strips side by side in the pan and bake uncovered at 375 degrees for 20 minutes; turn the tenders over and bake 10 more minutes or until fork-tender.

Serves 4 to 6 people.

Fudgy Cocoa Bites
  • 1 cup shortening
  • 1 cup sugar
  • 2 Tablespoons water
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups all-purpose flour
  • ½ cup cocoa
  • 1 teaspoon salt
  • ½ teaspoon baking powder

Using cocoa powder instead of melted baking chocolate is one of the secrets to baking soft cookies (another is using shortening instead of margarine or butter). If you’re looking for a change from brownies, this is a great melt-in-your-mouth alternative.In a large bowl, combine shortening, sugar, water, and vanilla, using an electric mixer and beating until smooth. Add eggs and mix until blended. Mix flour, cocoa, salt, and baking powder slowly into shortening mixture, using low then medium speed.

Drop by tablespoons onto ungreased cookie sheets. Bake 9 minutes at 375 degrees. Makes about three dozen. Store in a covered container to keep the softness.

A cup of love By Edan Goode

In honor of Valentine’s Day, I present to you one of the most clever ideas I’ve seen. It comes courtesy of one of my favorite, fellow food bloggers, Amanda of “i am baker” :

White Chocolate Dippers (Valentine’s Day Edition)

It’s, get this, chocolate on a stick that you dip into a mug of warm milk or even cocoa. I’m going to try it in coffee and see what kind of deliciousness happens.  Or, I might just eat it off the stick but only when no one is looking.

Thank you, Amanda, for sharing. Happy Valentine’s Day, one and all!