south of the border nacho nibbler sandwich cookies

Joliet, MT
Updated on Feb 13, 2012

I like the combination of hot peppers and chocolate.

prep time 30 Min
cook time 25 Min
method ---
yield makes about 20 sandwich cookies

Ingredients

  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 - salt
  • 1 cup brown sugar, firmly packed
  • 1/2 cup sugar
  • 2 sticks unsalted butter, room temperature
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cinnamon
  • 2 cans chopped green chiles, medium heat,4oz. each, drained
  • 2 cups powdered confectioners sugar
  • 1/2 stick unsalted butter, room temperature
  • 2 tablespoons cream temperature, room temperature
  • 1 teaspoon hot sauce
  • 2 tablespoons pure vanilla extract
  • 3/4 cup semi-sweet mini chocloate chips

How To Make south of the border nacho nibbler sandwich cookies

  • Step 1
    Preheat oven to 300 degrees
  • Step 2
    In a medium bowl, thoroughly combine flour, soda and salt and set aside.
  • Step 3
    In 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.
  • Step 4
    Add the flour mixture and the hot peppers and blend at low speed until just barely mixed.
  • Step 5
    Drop 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.
  • Step 6
    While 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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Category: Cookies

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