South of the Border Nacho Nibbler Sandwich Cookies

1
Michael Mason

By
@Mace

I like the combination of hot peppers and chocolate.

Rating:

★★★★★ 1 vote

Comments:
Serves:
makes about 20 sandwich cookies
Prep:
30 Min
Cook:
25 Min

Ingredients

  • 2 1/2 c
    all purpose flour
  • 1/2 tsp
    baking soda
  • 1/4
    salt
  • 1 c
    brown sugar, firmly packed
  • 1/2 c
    sugar
  • 2 stick
    unsalted butter, room temperature
  • 2 large
    eggs
  • 1 tsp
    pure vanilla extract
  • 1 Tbsp
    cinnamon
  • 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

Step-by-Step

  1. Preheat oven to 300 degrees
  2. In a medium bowl, thoroughly combine flour, soda and salt and set aside.
  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.
  4. Add the flour mixture and the hot peppers and blend at low speed until just barely mixed.
  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.
  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.

Printable Recipe Card

About South of the Border Nacho Nibbler Sandwich Cookies

Course/Dish: Cookies




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