Hot Honey Jalapeño Cookies: Sweet, Spicy, and Inspired by a Sandwich

Hot Honey Jalapeño Cookies: Sweet, Spicy, and Inspired by a Sandwich

Some desserts come from deep-rooted traditions. Others? A chicken sandwich in Polson, Montana.

Yes, really.

On Episode 15 of Bake It Fat & Weird, Brad and Aubrie take on a cookie inspired by a meal they once declared "one of the best we've ever eaten in the world." The sandwich in question? A fiery, sweet, sticky-hot fried chicken number from a no-frills food truck. The combo of heat, honey, and savoriness left a lasting impression—and not just on their palates. It sparked a cookie concept that’s anything but conventional.

Welcome to the world of HHJ: Hot Honey Jalapeño Cookies.

The Backstory: Chicken Sandwich → Cookie

The story starts in Montana, with a cousin’s recommendation and a sandwich that redefined expectations. With crispy fried chicken, drizzled hot honey, and jalapeños for bite, this food truck creation left a culinary imprint. Brad tried to honor it with a cookie once before, but—as Aubrie firmly pointed out—if a cookie is baked without her, it doesn't count.

So they start from scratch. This time, together.

Building the Dough: Balance, Boldness, and Butter

The HHJ cookie dough is a deliberate blend of richness and structure. Creamed butter and shortening provide chew and stability, while brown and white sugars bring molasses depth and clean sweetness.

Mixer-free (as always), they smoosh the dough by hand. It’s more aesthetically pleasing for the camera, sure, but it’s also a vibe. Smushing gives them time to talk Coachella nightmares, finger-scraping frugality, and a Vegas Drake concert that ended before it started (spoiler: they didn’t make it past the second song).

Back to cookies: vanilla, eggs, and a glug of oil are added. Then comes the flour, leavening agents, and just when things feel “normal”—bam. Honey hits the dough. Just enough to warm the flavor, not drown it. Think "hot honey" suggestion, not syrupy overload.

The Wild Card: Candied Jalapeños

The heart of the HHJ cookie lies in its boldest ingredient: candied jalapeños.

Sourced from a jar, these spicy-sweet rings bring zing, heat, and chew. They’re not overpowering. They’re not for show. They’re in there because flavor matters—and these cookies are supposed to taste like something. Something weird. Something unforgettable.

The Final Dough: A Little Sweat, A Lot of Spice

As the dough comes together (and Brad’s breathing gets suspiciously heavy), they joke that this is how they stay fit while running a cookie company. Who needs a gym when you’re hand-smooshing dough?

The end result is a golden dough speckled with jalapeño jewels, warmed with honey, and balanced by the rich backbone of traditional cookie ingredients. It’s familiar enough to feel like dessert, strange enough to feel like a dare.

RECIPE AND TUTORIAL

Hot Honey Jalapeño Cookies

Ingredients

• 92g Butter

• 122g Shortening

• 131g Granulated Sugar

• 145g Brown Sugar

• 600g All-Purpose Flour

• 5g Baking Soda

• 7g Cornstarch

• 5g Salt

• 109g Eggs (about 2 large)

• 10g Vanilla Extract

• 10g Vegetable Oil

• 60g Honey

• Candied Jalapeños (as much as you like!)

• White Chocolate Chips (optional, to taste)

• Honeycomb (crumbled, for topping)

• Buttercream Frosting (for stuffing – homemade or store-bought)

Directions

1. Cream the Fats & Sugars
   In a large bowl, mix butter, shortening, sugar, and brown sugar until smooth and fluffy.

2. Add Wet Ingredients
   Add eggs, vanilla, vegetable oil, and honey. Mix until fully incorporated.

3. Mix Dry Ingredients
   Add cornstarch, baking soda, and salt. Mix well.

4. Add the Flour
   Gradually add the flour on low speed (or by hand) until just combined. Don’t overmix.

5. Add Mix-Ins
   Fold in chopped candied jalapeños and white chocolate chips, if using.

6. Weigh & Shape
   Portion the dough into 5 oz balls for that signature chunky cookie look.

7. Optional: Stuff the Center
   For a gooey, decadent center, scoop out the middle of each dough ball, spoon in a bit of buttercream mixed with jalapeño-honey, and seal the dough around it.

8. Top It Off
   Press crumbled honeycomb gently on top of each cookie.

9. Chill the Dough
   Refrigerate or freeze the dough balls for 1–2 hours to firm up and meld flavors.

10. Bake
    Preheat oven to 375°F (190°C). Bake on a lined cookie sheet for 24–26 minutes or until edges are golden and centers are just set.

11. Cool & Enjoy
    Let cool on a wire rack for at least 10 minutes before eating. Or don’t. No judgment.