Sriracha Peanut Butter Cookies Recipe
So here’s a weird story that I probably shouldn’t share in a recipe post.
I was explaining to Josh what happens to my throat when I get really hungry and dehydrated. Yes, I live in a first world country and make enough money to live comfortably and yet I allow myself to get hungry AND dehydrated at the same time. White whine.
So this feeling is like spicy peanut butter in my throat. Peanut butter and sriracha, I guess you could say. This combination inspired a Google search for peanut butter and sriracha to see what we could find, which led to the discovery of this cookie recipe, which is from a cookie competition on the Food Network. Since we were having a party the following weekend I figured it was the perfect opportunity to give these a shot. These glorious peanut butter sriracha cookies, inspired by my acid reflux.
I didn’t know what to expect or what anyone else would think, but they were a hit. They are the perfect peanut butter cookie. I LOVE peanut butter cookies, so that is not a phrase I throw around lightly. My typical go-to recipe is 1 cup of peanut butter, 1 cup of sugar, and one egg (350 degrees for 10 minutes), so when I saw the recipe for these I was a little hesitant since it involves more than 3 ingredients. Let’s just say I am very happy to have decided against my original plan of squirting some sriracha in my easy go-to recipe because this is SO PERFECT.
OK, enough rambling, let’s hop to the recipe, which you can either read my description of below, or go here for the original.
Ok for real this time, here is the recipe.
- 1 cup softened unsalted butter
- 1 1/2 cups all-natural raw peanut butter
- 1 cup sugar
- 1 cup packed dark brown sugar
- 1/4 cup sriracha sauce
- 2 eggs
- 1 teaspoon vanilla extract
- 2 3/4 to 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- Bowl of granulated sugar for dipping your balls (heh)
- Mix together butter, peanut butter and sugars.
- Add in sriracha, eggs and vanilla. Beat until well combined.
- In a separate bowl mix together flour, baking powder, baking soda and salt.
- Gently mix flour mixture into peanut butter mixture until well combined. Add an extra tablespoon of flour if the dough is still sticky and repeat until it is soft, but not sticking to your hands. Place in the refrigerator for 1 hour to chill.
- Preheat oven to 375 degrees.
- Roll dough into 1 inch balls. Roll the ball into the sugar mixture.
- Place the sugar-coated ball onto the baking pan and press it with a fork. Bake at 375 for 8-10 minutes, just until the cookies begin to brown around the edges.
You can also add nuts or chocolate chips, but these are wonderful on their own. I might add chocolate chips next time, but if I do that I’ll probably bump it up to 1/3 cup sriracha to make sure the sweetness does not overpower the hint of spice.
The best part is that these cookies are very subtle in their flavor differences. I didn’t put a sign on the platter when I had these out for our party, so people were popping them into their mouths then about 10 seconds later were like “hey, Mandy? Your cookies got a little kick to ‘em, huh?” And I’d be like ohhhh, yea. That’s the sriracha. Then they’d look at me like I had a dick on my forehead until they realized it was the best thing they’d ever tasted. Win!
February 12, 2013
This entry was posted in Food and tagged best cookie recipe in the world, peanut butter and sriracha, peanut butter sriracha cookies, pinterest courtesy, sriracha peanut butter cookies, sweet and savory cookies.