by Midge
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my 20 recipes »
Food52's Testing Notes:
Expand CollapseMidge's Notes:
Expand1/2 cup heavy cream Ask a question about this ingredient
1/4 cup smooth natural peanut butter, like Whole Foods or Trader Joe’s Ask a question about this ingredient
1 teaspoon chipotle puree* --or more depending on your heat tolerance. Ask a question about this ingredient
1/4 teaspoon fine sea salt, or to taste depending on the saltiness of your peanut butter Ask a question about this ingredient
1 1/2 cup AP flour Ask a question about this ingredient
3/4 cups natural cocoa powder Ask a question about this ingredient
1/2 teaspoon fine sea salt Ask a question about this ingredient
1/2 teaspoon ground ancho chiles Ask a question about this ingredient
1/4 teaspoon ground black pepper Ask a question about this ingredient
1/2 teaspoon cayenne Ask a question about this ingredient
12 tablespoons unsalted butter, room temperature Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
Place peanut butter, chipotle puree, and salt in bowl of standing mixer (with whisk attached). Gently warm cream in small pan over low heat. Pour cream over peanut butter mixture and whip until smooth. Taste and adjust for salt and chipotle. Chill until firm, a couple hours or even overnight.
Ask a question about this stepSift together flour, cocoa, salt, pepper, ancho, and cayenne.
Ask a question about this stepIn bowl of standing mixer, cream butter. Add vanilla, sugar, and beat thoroughly. Beat in egg and gradually add dry ingredients. Blend only until mixed.
Ask a question about this stepTurn dough out on lightly floured cutting board/silpat/counter and shape dough into two cylinders about 1 ½ to 2 inches in diameter. Wrap cylinders in wax paper and place in freezer until firm, about 20 minutes.
Ask a question about this stepPreheat oven to 375. Unwrap dough and cut into slices 1/8-inch thick. Place about 1 1/2 inches apart on parchment-lined cookie sheets. Bake about 8 minutes. Watch carefully; cookies are done when they are firm to touch. Cool.
Ask a question about this stepGently spread chilled ganache on cookies and top with another cookie to make a sandwich.
Ask a question about this step*chipotle puree: empty the contents of a can of chipotle chiles in adobe sauce into your food processor or blender and pulse until smooth. The remainder will keep in a glass jar in the fridge for at least a month. Delicious stirred into scrambled eggs, mayo, hummus, and butter (to spread on corn on the cob, yum)
Ask a question about this stepOh wow! These look wonderful. One of my very favorite combinations is peanut better and chocolate, but have never added chipotle to the mix. I can't wait to try them. Many congrats on being finalist this week!!
Congratulations, Midge! Love these cookies.
These sound terrific! congratulations
Wiow Midge! Simply divine.
yay Midge! these are absolutely perfect!!
Congrats!
Ahem, did I call that or what?! :) Huge congrats Midge!
Yippee!! Congrats, Midge! I'm thrilled these are a finalist.
I have a suspicion these will be a finalist. That's just my guess... :)
what a delightful little cookie! love the combination! saved!
Oh wow, Midge! These sound amazing. I love chili and chocolate but adding peanut butter to the mix is brilliant.
Thanks gingeroot! It sounded over-the-top to me at first but the flavors really work together.
this might make an interesting switchup for our Christmas cookie exchange. HMMM how many days left in July? Christmas in July, anyone?
Well I would have loved these as it is, but as someone born and raised in Ohio I simply can't resist a Buckeye!
Oh yum, what a combination of flavors. I like to dip chili spiced chocolate bars into peanut butter so I know I'll love these!
Ooooooooooh. So awesome!
Thanks so much wssmom. Your west-enders got me through the heat wave last weekend;)
This sound awesome! Think you could ship me a box?
Sure! I'll swap you for a bottle of shrub hla;) and maybe lapadia could box up one of her pizzas for me? Thank you both!
Yum Midge! I have been noodling a sweet application as well but yours sounds so delish!!
Thanks so much aargersi. I'm sure whatever sweet application you come up with will be amazing!
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
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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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Cream.
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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.
Yum Midge!