Two-Bite Buckeye Cookies

Ancho, chipotle, cayenne, salt, cocoa powder, egg, cream, vanilla, butter, peanut butter, black pepper. 

First things first. Puree chipotles. Marvel at their vibrant color. Ooo la la. 

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?

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. 

Instead of napping, you could opt make the cookie part now. If so, drop your softened butter into the bowl of a mixer. 

Cream. 

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. 

This is why you must always sift cocoa powder: sneaky cocoa nubbins! 

Ahh, that's better. Thank you sifter for helping us transform the naughty cocoa into a cookie-friendly powdery dust! 

Combine and mix. 

Let there be dough! 

Roll the dough into chocolatey rolls. 

And wrap up the roll for a little chill time in the fridge. 

It comes out just so sliceable! 

Chilled & chili-ed polka dots of chocolate. 

After a quick bake in the oven, it is at last time to apply the creamy PB filling. Like so. 

And to bask in their adorableness. 

You can eat a few, too. There are plenty of these lovelies to go around.