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