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


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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

How to Make South of the Border Nacho Nibbler Sandwich Cookies


  • 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.

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About South of the Border Nacho Nibbler Sandwich Cookies

Course/Dish: Cookies

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