Peanut Butter Sriracha Cookies
Sweet and spicy meet when Sriracha is added to Peanut Butter cookies from The Sugar Pixie. Must have additions include chocolate chips, or top with a Chocolate Hershey's Kiss like a Peanut Butter Blossom.
Ingredients
- 1 cup unsalted butter softened
- 1 ½ 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
- 2 ¾ to 3 cups all-purpose flour (finished dough should be soft but not sticky)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons baking soda
- Granulated sugar for dipping dough balls into
Optional:
- 1-2 c chocolate chips or Hershey's Kiss on top
Instructions
- 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!
Notes
Recipe and Image courtesy of The Sugar Pixie.
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