South of the Border Nacho Nibbler Sandwich Cookies

Michael Mason


I like the combination of hot peppers and chocolate.

★★★★★ 1 vote
makes about 20 sandwich cookies
30 Min
25 Min


2 1/2 c
all purpose flour
1/2 tsp
baking soda
1 c
brown sugar, firmly packed
1/2 c
2 stick
unsalted butter, room temperature
2 large
1 tsp
pure vanilla extract
1 Tbsp
2 can(s)
chopped green chiles, medium heat,4oz. each, drained
2 c
powdered confectioners sugar
1/2 stick
unsalted butter, room temperature
2 Tbsp
cream temperature, room temperature
1 tsp
hot sauce
2 Tbsp
pure vanilla extract
3/4 c
semi-sweet mini chocloate chips


1Preheat oven to 300 degrees
2In a medium bowl, thoroughly combine flour, soda and salt and set aside.
3In a large bowl, using an electric mixer on medium speed, blend the brown and white sugar. Add butter and mix to form a sandy mixture, scraping down the sides of the bowl. Add eggs and vanilla and mix at medium speed until just blended. Do not overmix.
4Add the flour mixture and the hot peppers and blend at low speed until just barely mixed.
5Drop the dough by rounded tablespoons onto ungreased cookie sheets. Space dough approximately 2" apart. Bake for 18 to 22 minutes or until golden brown. Immediately transfer cookies to a wire rack and allow to cool.
6While cookies are baking, using an electric mixer on medium speed, beat together the powdered sugar, butter, cream cheese, hot sauce,and vanilla in a small bowl until smooth. Stir in the chocolate chips. Sandwich the filling between two cookies.

About this Recipe

Course/Dish: Cookies