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5 from 1 vote

Hatch Chile Chocolate Chip Cookies

Hatch or Anaheim green chiles mixed into chocolate chip cookies for a classic twist on one of America's favorite comfort foods!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: hatch, hatch chiles, green chile, New Mexico, spicy, cookies, chocolate chip
Servings: 18 people
Calories: 171kcal


  • 1/2 C butter softened
  • 1/2 C granulated sugar
  • 1/2 C brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 1.5 C all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 3/4 C chocolate chips
  • 2 Hatch green chiles roasted, peeled (seeds removed) and finely diced


  • Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil or a baking mat.
  • Taste test your roasted chiles - if they are indeed hot, then use 1/2 - 1 diced chile per batch. If they are more mild, then use the full 2. You decide!
  • Cream the butter, sugar, egg and vanilla in the bowl of your KitchenAid mixer.
  • Add the flour, cinnamon, salt and baking soda and mix just until combined.
  • Fold in the chocolate chips and green chiles, just until combined, being careful not to over-mix.
  • Drop by rounded spoonfuls on your lined baking sheet, leaving 2" space between each spoonful.
  • Bake for 11-12 minutes or until the edges start to brown. Remove from the oven and let them finish cooking on the baking sheet for 5-8 minutes. Once cooled, remove and enjoy.


Leftover cookies can be kept for 1-2 days in a ziploc bag, though they likely won't last that long.


Calories: 171kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 174mg | Potassium: 23mg | Fiber: 1g | Sugar: 16g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg