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© Meredith Corporation. All rights reserved. Used with permission.
For filling, in a small heavy saucepan cook and stir 6 ounces chocolate, whipping cream and 1 tablespoon butter over low heat until chocolate is melted. Transfer to a medium mixing bowl. Cover and chill about 1 hour or until nearly firm. Beat with an electric mixer on medium to high speed until light and fluffy.
Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside. In a large mixing bowl beat the remaining 1/4 cup softened butter, shortening and cream cheese on medium to high speed for 30 seconds. Add brown sugar, 1/2 to 1 teaspoon ground chipotle pepper, baking powder, salt, cinnamon and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the remaining 3 ounces chocolate.
Shape dough into 1-inch balls. Place balls 1 inch apart on the prepared cookie sheet. Using the bottom of a glass, flatten balls until 1/4 inch thick. If desired, sprinkle with additional ground chipotle pepper.
Bake for 6 to 8 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool.
Spread filling onto bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.