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Two-Bite Buckeye Cookies by Midge
WHO: Midge, a well-rounded, well-traveled journalist, and beloved veteran food52-er.
WHAT: Buckeye-inspired sandwich cookies -- a kiddy treat for grown-up tastes.
HOW: Smooth peanut butter made that much creamier by the addition of, well, cream, smooshed between spiced cocoa cookies.
WHY WE LOVE IT: With all that cayenne and ancho bringing a pleasantly slow but undeniable burn from the cookie side of things, the creamified peanut butter filling presents a welcome, soothing contrast.
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Ancho, chipotle, cayenne, salt, cocoa powder, egg, cream, vanilla, butter, peanut butter, black pepper.
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First things first. Puree chipotles. Marvel at their vibrant color. Ooo la la.
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Warm the cream, and whip it up with a little creamy peanut butter, those pureed chipotles and salt. Doesn't sound very cookie-ish yet, does it?
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Pour the mixture into a bowl and let it chill at least a few hours or even over night. You know, enough time for a good nap, or a full night's sleep.
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Instead of napping, you could opt make the cookie part now. If so, drop your softened butter into the bowl of a mixer.
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Assemble the dry ingredients - cocoa powder and sugar and LOTS of cayenne, ancho chili and black pepper. Fantastically firey and not for the faint of heart.
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This is why you must always sift cocoa powder: sneaky cocoa nubbins!
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Ahh, that's better. Thank you sifter for helping us transform the naughty cocoa into a cookie-friendly powdery dust!
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Combine and mix.
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Let there be dough!
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Roll the dough into chocolatey rolls.
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And wrap up the roll for a little chill time in the fridge.
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It comes out just so sliceable!
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Chilled & chili-ed polka dots of chocolate.
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After a quick bake in the oven, it is at last time to apply the creamy PB filling. Like so.
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And to bask in their adorableness.
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You can eat a few, too. There are plenty of these lovelies to go around.