Chipotle Cheddar Cheese Crackers
I had a hankering for some cheese straws but of course… I was lacking the patience to find my pastry bag so I made more of a cracker. HINT: They taste just. the. same. And because I put most of them in the fridge for future games, I can attest that they heat back up, just fine.
Prep Time
10minutes
Cook Time
25minutes
Prep Time
10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Mix the butter, cheese, flour, a little of the chipotle powder, and the salt together to make a stiff dough.
  2. Pinch off a piece and roll it into a ball. Put the balls on a pan with parchment paper on it. Flatten the balls with a fork. Sprinkle with the remaining chipotle powder.
  3. At this point… you can stick these in the fridge OR the freezer if you are going to be serving them later and want them to be super fresh. It’ll firm up the butter and they won’t spread as much. But if you’re like me and can’t wait to get to them… Bake at 350 until they’re nicely crisp…about 25 minutes.
  4. They. Will. Spread. There is no chance that people are going to confuse these with peanut butter cookies so don’t even worry about that. I let them cool a bit on the pan and then sliced them along the lines where they had joined up in the oven. Cool them on a rack before serving.
Recipe Notes

I love these things. I will warn you that the longer they sit…the hotter they get. So after a few days in the fridge when they were heated up, they got spicier. But don’t take my word for it…I think ketchup is spicy. They’re delicious, though!!

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