Sweet-Heat Swirl Cookies

Chewy • Buttery • Sweet with a gentle kick

These cookies bake with ribbons of pepper jam swirled through the dough, creating pockets of sweet heat in every bite.

Makes: 18–20 cookies

Ingredients

Dry

2 ¼ cups all-purpose flour

½ tsp baking soda

½ tsp baking powder

¾ tsp fine sea salt

Wet

¾ cup unsalted butter, softened

¾ cup brown sugar, packed

¼ cup granulated sugar

1 large egg + 1 egg yolk

1 ½ tsp vanilla extract

The Buckaroo Star

½ cup Rollicking Buckaroo Pepper Jam (any heat level you like)

Optional Add-Ins (highly recommended)

¾ cup chopped dark chocolate or chocolate chunks

½ cup toasted pecans or walnuts

Instructions

Prep

Preheat oven to 350°F (175°C)

Line baking sheets with parchment paper.

Mix Dry Ingredients

Whisk flour, baking soda, baking powder, and salt. Set aside.

Cream Butter & Sugars

Beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).

Add Eggs & Vanilla

Beat in egg, egg yolk, and vanilla until smooth.

Combine

Slowly mix dry ingredients into the wet ingredients just until incorporated.

Swirl in the Pepper Jam

Gently fold in the pepper jam without fully mixing—you want visible streaks, not a uniform dough.

Fold in chocolate and nuts if using.

Scoop

Scoop 2-tablespoon portions onto baking sheets, spacing 2½ inches apart.

Bake

Bake 11–13 minutes, until edges are set and centers look soft and slightly glossy.

Cool

Let cookies rest on the pan for 5 minutes, then transfer to a rack.

What Makes These Special

No thumbprint – the jam is baked inside the cookie

Sweet, buttery base with surprise pockets of pepper jam heat

Perfect balance of indulgent dessert + Rollicking Buckaroo personality

Serving Ideas

Warm with coffee or bourbon

Crumble over vanilla bean ice cream