It’s my 100th post here at Culture Cookies! I know I don’t always blog at regular intervals, and I realize I’m not as prolific as some other bloggers out there- but 100 posts sure feels like a milestone to me! To celebrate, I figured I should talk about cookies… they ARE in the title, after all. My baking hobby can sometimes get lost in the whirlwind of culture and marketing talk that goes on over here, so today feels like the perfect time to bring out the sugar.
Earlier this week, a friend and I were trying to figure out what to bake for Valentine’s Day. We needed to accommodate some dietary restrictions, but didn’t really have a good sense of what we wanted to make. It was the perfect time to turn to my baking “wish list,” which is a compilation of recipes I find around the web. One particular recipe caught our attention immediately: Mexican Hot Chocolate Snickerdoodles. They looked amazing and they were vegan, so they’d fit our dietary needs. And since my boyfriend has a love of all things spicy chocolate, these were sure to be a hit. Ding ding ding. We had a winner!
We were so excited when we finished baking these puppies- these cookies are truly wonderful. The recipe comes from Post Punk Kitchen, a vegan cooking blog with a ton of great content. I’ve used some of PPK’s recipes in the past, always to delicious results. These cookies have tastes of cinnamon and cayenne pepper mixed into a deep chocolatey base. There is most definitely a kick- the cayenne sort of hits you at the end! The outer layers are a bit crackly, but the inner layer is fudgier, like a brownie. They look great, smell great and taste great. The picture here doesn’t do the snickerdoodles justice, so go check out the pictures on the source blog to get a better view. You’ll also see the recipe over there.
Readers, thanks for sticking with me through 100 posts- there’s much more to come! And now… get baking!