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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