Sriracha Spice

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The combination of chocolate and spice is an oldie but a goody.  Traditionally, cayenne is added to the dough  but I thought I would kick it up a notch by also adding Sriracha sauce. Initially you don’t taste the Sriracha,  but then this gentle heat hits your tongue then goes away after a few minutes.

If you are serving this at a party, make sure you tell your guests about the chili so there are no surprises and as some may have chili allergies.

And to pair with this spicy goodness is a Sriracha Bloody Mary, perfect for an afternoon cookie exchange party or brunch!

Choco Sriracha Cookies 

Choco Sriracha Cookies

Makes 24-30 depending on size


  • 1 stick (8 Tablespoons) unsalted butter
  • ½ cup semi-sweet chocolate chips
  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon cinnamon
  • ¼- ½ teaspoon cayenne pepper
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1-2 Tablespoons Sriracha
  • Sea salt (or kosher salt)


In a saucepan (or microwave) melt butter and chocolate together and set aside.

In a medium bowl, whisk together the flour, cocoa powder, cinnamon, cayenne pepper, baking soda and salt.

In a large bowl, using an electric mixer, beat together sugars, eggs, vanilla, Sriracha and the chocolate mixture until combined. Add in flour mixture in two additions, with the mixer on low until just combined.

Wrap dough in plastic wrap  and refrigerate for at least an hour.

Preheat oven to 350 degrees F.

Drop teaspoon size dough on a baking sheet lined with parchment paper 2 inches apart. Sprinkle salt on top and bake for 10 minutes or until firm. Remove from heat and cool.



Alternative Method:

(After mixing all ingredients: transfer dough onto a work surface and knead a couple of times.  Divide dough in half and form into log shapes. Wrap dough in plastic and refrigerate.


Slice dough into ¼ – ½ inch thick slices (depending on size desired) and continue with directions. The cookies below were ¼ inch and ½ inch cut slices. If you are making smaller cookies, bake for 7-8 minutes.



Sriracha Bloody Mary



  • 3 cups tomato juice
  • ½ – ¾ cup vodka
  • Juice of lemon or lime (don’t discard as you can use it to rub the glass rim)
  • 1 Tablespoon prepared creamy horseradish
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 1-3 Tablespoons Sriracha sauce

Optional garnish: celery, pickles, olives, cheese, picked onions, salami, pepperoncini, lemon, asparagus, etc.

Optional for glass rim: Equal parts of celery salt and kosher salt


In a pitcher, mix tomato juice, vodka, lime,, horseradish, Worcestershire, garlic salt and black pepper in a pitcher. Stir in Sriracha to taste and refrigerate until ready to serve.

Optional glass rim:  mix celery and kosher salt on a small plate. Rub lemon or lime wedge on the rim of the glass then dip into the salt mixture.

Fill glass with ice and top with Bloody Mary mixture. Garnish as desired.

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