Peanut Butter Sriracha Cookies
Ingredients
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
2 Eggs
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.
Preparation
1
Cream together butter, peanut butter and sugars.
2
Slowly add in sriracha, eggs and vanilla. Beat until combined.
3
In another bowl mix together flour, baking powder, baking soda and salt.
4
Gently mix flour into peanut butter mixture until well combined. Place batter into refrigerator for 1 hour to chill.
5
Pre-heat oven to 375 degrees.
6
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.
7
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!
8
Cool on wire racks and enjoy!
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About
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.
Yield:
5 dozen
Added:
Thursday, January 31, 2013 - 1:19pm
