Chocolate-Chili Cookie Bars with Sea Salt

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chewy chocolate cookie bars infused with a subtle kick of chili powder and topped with flaky sea salt for a bold dessert experience. This american-inspired desserts ready in about 40 minutes layers all-purpose flour, unsweetened cocoa powder, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 16 American cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon chili powder.
  2. Step 2: In a large bowl, cream 3/4 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3 minutes using a mixer on medium speed. Beat in 2 large eggs one at a time, then 1 teaspoon vanilla extract until combined.
  3. Step 3: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just incorporated.
  4. Step 4: Spread the dough evenly into a greased 9x9-inch baking pan and sprinkle 1 teaspoon flaky sea salt evenly on top.
  5. Step 5: Bake for 22-25 minutes until the edges are set and a toothpick inserted near the center comes out with moist crumbs but no raw batter. Cool completely before cutting into bars.

Frequently asked questions

How long does Chocolate-Chili Cookie Bars with Sea Salt take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Chocolate-Chili Cookie Bars with Sea Salt?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Chocolate-Chili Cookie Bars with Sea Salt?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chocolate-Chili Cookie Bars with Sea Salt for a different number of people?

The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chocolate-Chili Cookie Bars with Sea Salt?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes