Mexican Chipotle Chocolate Bites

1. For filling, in a small saucepan, combine 6 ounces (1 cup) of the sweet chocolate, the cream, and butter. Cook and stir over low heat until chocolate is melted. Transfer to a medium bowl. Cover and chill about 1 hour or until nearly firm. Beat with an electric mixer on medium-high speed until light and fluffy.

2. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside. Prepare Basic Cookie Dough as directed, except add 1/2 to 1 teaspoon ground chipotle pepper when adding the brown sugar. Stir the remaining 3 ounces (1/2 cup) sweet chocolate into dough.

3. Shape dough into 1-inch balls. Place balls 1 inch apart on the prepared cookie sheet. Flatten balls until 1/4 inch thick. If desired, sprinkle with additional ground chipotle pepper.

4. Bake in the preheated oven for 6 to 8 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool.

5. Spread filling on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. Makes about 25 sandwich cookies.

To Store: Layer filled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Basic Cookie Dough Recipe: In a large bowl, combine 1/4 c. butter (softened), 1/4 c. shortening, and 2 ounces cream cheese (softened). Beat with an electric mixer on medium to high speed for 30 seconds. Add 1 c. brown sugar, 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. ground cinnamon, and 1/4 tsp. ground nutmeg. Beat until combined, scraping bowl occasionally. Beat in 1 egg and 2 tsp. vanilla until combined. Beat in as much of the 2-1/2 c. all-purpose flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Makes about 2-3/4 cups dough.