Cookie Swap Star: Mexican Chocolate Icebox Cookies
This past weekend KF and I had some friends over for our annual Holiday Party. Hosting this party is one of our favorite holiday rituals… he and I cook together all day, plan a signature drink, Spot dresses up as Santa… This year I asked our guests to participate in a cookie swap for dessert. Both home baked or store bought favorites were welcome. I was so excited to see what everyone brought!
The cookie swap was a huge hit- our friends couldn’t even wait till we were finished styling the setup before they were gobbling up cookies!
Every single cookie was delicious but one cookie quickly began getting buzz around the table and that was the Mexican Chocolate Icebox cookie sandwiches made by our dear friend, Janine. We have known Janine for years and over the past few I have been hearing more and more about her amazing baked goods– especially her cupcakes (hint hint). She took the swap very seriosuly and told me that she began researching recipes as soon as she got our invite!
This cookie is delicious I asked her if she would share the recipe… It has just the right chewiness, but is a decadent tasting chocolate cookie (it reminds me a bit of my chocolate cookie) with a silky, creamy sandwich layer. Best part? The after bite delivers a spicy cayenne kick! It would be a fun addition to your Holiday cookie platter and, looking ahead, would be super sweet for Valentines day baked into heart shapes! (don’t worry, I’ll remind you)
Here’s the Recipe:
Mexican Chocolate Icebox Cookies with Dulce de Leche filling(from Better Homes & Garden 100 Best Cookies)3/4 cup butter softened1 cup sugar1/2 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon cayenne pepper1 egg, 11/2 teaspoons vanilla11/4 cups all purpose flour1/2 cup dulce de lecheBeat butter for 30 seconds on medium to high speed. Add sugar, cocoa powder, cinnamon, salt & cayenne pepper. Beat until combined. Add egg & vanilla. Beat in as much flour as you can with mixer, stir remaining flour with spoon.Divide dough in half & chill for 1 hour. Shape each portion of dough into a roll about 1 3/4 inches in diameter. Wrap rolls in plastic wrap & chill for 4 hours or until firm enough to slice.
Preheat oven to 325 degrees. Line baking sheet with parchment paper. Cut roll into 1/4 inch slices. Place 1 inch apart on cookie sheet. Bake for 12 to 14 minutes or until edges are firm.
After cookies cool spread dulce de leche on the bottom sides of half of the cookies. Top with remaining cookies pressing together lightly to make sandwiches.
Thanks for sharing, Janine! I have only 1 of these left! Can’t wait to make a batch if my own… Merry Merry! Xo Dani