south of the border nacho nibbler sandwich cookies

(1 rating)
Recipe by
Michael Mason
Joliet, MT

I like the combination of hot peppers and chocolate.

(1 rating)
yield serving(s)
prep time 30 Min
cook time 25 Min

Ingredients For south of the border nacho nibbler sandwich cookies

  • 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 lg
    eggs
  • 1 tsp
    pure vanilla extract
  • 1 Tbsp
    cinnamon
  • 2 can
    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

  • 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.

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