Peanut Butter Sriracha Cookies
1 cup Unsalted Butter (softened)
1½ cups Crunchy Peanut Butter (or Sunbutter if allergic to peanuts)
1 cup Sugar
1 cup Brown Sugar (packed)
¼ c Sriracha
1 tsp Vanilla extract
2¾ to 3 cups All-Purpose Flour (finished dough should be soft, but not sticky)
1 teaspoon Baking Powder
½ teaspoon Salt
1½ teaspoons baking soda
Granulated sugar for dipping dough balls into.
Optional: 1-2 cups Chocolate Chips to add to dough. OR Add a Hershey’s Chocolate Kiss on top as done for Peanut Butter Blossoms. Doesn’t change baking time.
Cream together butter, peanut butter and sugars.
Slowly add in sriracha, eggs and vanilla. Beat until combined.
In another bowl mix together flour, baking powder, baking soda and salt.
Gently mix flour into peanut butter mixture until well combined. Place batter into refrigerator for 1 hour to chill.
Pre-heat oven to 375 degrees.
Roll dough into approx 1″ sized balls or use a Medium sized cookie scoop/Size 40 – 1½tbs portion. Dip the top of dough ball into granulated sugar and place onto cookie sheet.
Flatten each ball with a fork, making a criss-cross pattern. Bake for 8-10 minutes or just until the cookies begin to brown. Do NOT over-bake!
Cool on wire racks and enjoy!
Sweet and spicy meet in Sriracha is added to Peanut Butter cookies. Must have additions include chocolate chips, or top with a Chocolate Hershey's Kiss like a Peanut Butter Blossom.
Thursday, January 31, 2013 - 1:19pm