Saturday, December 27, 2014

Spicy Peanut Butter Cookies


For another cookie tray offering for the guys at work, I was inspired by the Chocolate Chili Dipped Sriracha Peanut Butter Cookies that I received from Awesome with Sprinkles for the #FBCookieSwap this year. Click to read more about that event: here.

D liked them so much that he asked if Heidi could send some for his birthday dinner party. Ummmm...no. But she did send the recipe.

Mine is slightly adapted. I skipped the dipping and I used some hot sauce from my friend Belle.

Ingredients makes approximately 30 cookies
  • 1 stick (1/2 C) butter, softened
  • 3/4 C creamy peanut butter
  • 1 C organic granulated sugar
  • 2 T hot sauce (homemade or some kind of Sriracha)
  • 1 egg
  • 1/2 t pure vanilla extract
  • 1-1/2 C flour
  • 1/2 t baking powder
  • 3/4 t baking soda
  • more organic granulated sugar, for rolling

Procedure
In a mixing bowl, cream together butter, peanut butter and sugar. Slowly add in hot sauce, egg, and vanillaextract. Beat until well-combined.

In larger mixing bowl, blend together flour, baking powder, and baking soda.

Gently fold flour mixture into peanut butter mixture until completely moistened. Press it into a ball, then let chill for at least an hour.

During the last 15 minutes of chilling, preheat oven to 375 degrees F.

Scoop a tablespoon-sized piece of dough and roll into a ball. Dip ball into granulated sugar and place onto cookie sheet. Flatten each ball with a fork, making a criss-cross pattern. 


Bake for 9 to 11 minutes - or just until the cookies begin to brown. You don't want to over-bake them as they harden while they cool.

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