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July 18, 2018

Snickerdiablos – Spiced Chocolate Cookies with Ancho Chile Ganache

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Snickerdiablos are fun, cinnamon chocolate cookies with a red chile ganache center! Reminiscent of mexican hot chocolate cookies with a very slow heat.

We leave for Iceland too soon!

Not packed.

Not prepared.

Bawling at the thought of leaving puppy.

. . .

. . .

. . .

And 100% excited.ย  ๐Ÿ™‚ ๐Ÿ™‚ ๐Ÿ™‚

No time for words, today!ย  But I leave you with these cinnamon chocolate cookies we have named Snickerdiablos.ย  Rolled in a mexican chocolate-inspired spiced cinnamon sugar mixture and filled with an ancho chile ganache that will leave a very low, slow heat in the back of your throat! These may be my new favorite cookie . . .

(PS.ย  If you’re a fellow wanderluster, I will be posting Iceland pics on my non-blog insta @mikaelastone!)

Snickerdiablos are fun, cinnamon chocolate cookies with a red chile ganache center! Reminiscent of mexican hot chocolate cookies with a very slow heat.

Snickerdiablos cookies cooling on a black wire rack

Tall stack of snickerdiablos cookies

Snickerdiablo cookies scattered across the table

A snickerdiablo cookie broken in half with red chile ganache oozing out of the middle

mikaela | wyldflour

18 large cookies

Snickerdiablos โ€“ Cinnamon Spiced Chocolate Cookies with Red Chile Ganache

Snickerdiablos! Cinnamon spiced chocolate cookies with a gooey red chile ganache center. These cookies have a slow heat and are reminiscent of mexican hot chocolate cookies!

50 minPrep Time

10 minCook Time

1 hrTotal Time

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5 based on 1 review(s)

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Ingredients

    Chocolate Cookies:
  • 1/2 cup unsalted butter
  • 1/2 cup vegetable shortening
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 3/4 cup cocoa powder
  • 3 eggs + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Red Chile Ganache:
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup heavy cream
  • 1 Tablespoon ground ancho chile powder
  • 1/4-1/2 teaspoon ground cayenne pepper
  • Cinnamon Spiced Sugar Coating:
  • 1/4 cup granulated sugar
  • 1 Tablespoon + 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice

Instructions

  1. Make the red chile chocolate ganache! Microwave heavy cream in a microwave-safe container until just about to bubble. (This took just over a minute in my microwave.) Add chocolate chips to the cream and let sit for 3 minutes. Stir the ganache until smooth. (If your cream wasn't quite warm enough and you have some chocolate chunks left, microwave for an extra 15 seconds and stir again.) Stir in the ancho chile and cayenne powder. Set in the freezer for at least 20 minutes to firm up while you make the cookie dough.
  2. Make the cookie dough! Cream butter and sugars in a large mixing bowl. Beat in cocoa powder. Beat in eggs and vanilla extract. Beat in 1 cup flour, baking soda, and salt. Stir in remaining flour.
  3. Preheat the oven to 375 degrees Fahrenheit.
  4. Scoop the cookies! Use a 2-inch cookie scoop to scoop the dough onto a parchment paper-lined cookie sheet. Set aside.
  5. Prep the spiced sugar! Measure out spiced sugar ingredients into a shallow bowl and set aside.
  6. Scoop the ganache! Once the ganache is firm, but still scoopable, use a small cookie scoop (1 1/4-inch) and fill about halfway with ganache. Scoop small plops of ganache onto a piece of parchment paper until you have the same number as you do cookies.
  7. Bake the cookies! Punch your thumb deep into the cookie dough ball and drop a plop of ganache into the middle of the cookie dough ball. Gather the edges of the cookie dough to completely seal the ganache into the center and roll back into a ball. Roll the cookie dough in the spiced sugar until fully coated. Place back on the parchment paper-lined cookie sheet. Bake for 8-10 minutes until cracks form across the tops of the cookies and the very outside edge of the cookie feels firm. Remove from oven and let cool for 1 minute on the baking sheet. Use a spatula to carefully move the cookies to a cooling rack. The cookies will still "jiggle" a little and be very soft on top, because of the molten chocolate oozing just below the surface, but the chocolate will firm up just a bit more and the cookies will set as they cool. (Assuming they last that long!)
  8. Store in an airtight container for up to 5 days.

Notes

A 1/4 teaspoon of cayenne pepper will give you the tiniest amount of heat. Everyone liked the cookies with this amount, even the non-spicy peeps. But if you LIKE some spicy-ness in your life, definitely up the cayenne to at least a 1/2 teaspoon.


Chocoholic? Add chocolate chips to the cookie dough before you scoop the cookies.

7.8.1.2
135
https://www.wyldflour.com/snickerdiablos/
wyldflour

Nutrition

Calories

5720 cal

Fat

267 g

Carbs

813 g

Protein

58 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Filed Under: All Recipes, Baked Goods, Cookies, Holiday-Valentine's Day, Seasonal - Fall, Special Diet-Vegetarian Friendly

Reader Interactions

Comments

  1. LC says

    January 7, 2019 at 4:49 pm

    I'm beginning to make these and have a question about your recipe: when do I add the ancho and cayenne into ganache? In the cream while heating, with chocolate or once the chocolate is mixed with cream? I'll guess for now and figure out myself. Just thought you may want to review and add for later. Thanks!
    Reply
    • Mikaela says

      January 12, 2019 at 2:13 pm

      Oh fooey. Thank you so much for pointing that out! I will edit right now!
      Reply
      • Mike says

        January 14, 2019 at 8:32 pm

        I am about to make these, and need some clarity on when to add granache. Before I put in the oven?
        Reply
  2. 2pots2cook says

    August 8, 2018 at 11:03 am

    Iceland is one of the most beautiful parts of the world I have seen; I am totally convinced you will fall in love with everything there as soon as you land :-) So happy for you ! And for the cookies, of course ! Enjoy !
    ★★★★★
    Reply
    • Mikaela says

      August 12, 2018 at 9:57 pm

      Definitely fell in love! Thanks for stopping in!
      Reply
  3. Rosa says

    July 18, 2018 at 4:28 pm

    Please have a very safe and wonderful trip, Mikaela!! Iโ€™ll be munching on some seriously delicious cookies, in the meantime. ๐Ÿ˜„ We traveled over the weekend and, even though our girls were in good hands, it was hard not having our furbabies with us. Give Fuzzybritches lots of love!!
    Reply

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