Peanut butter sriracha cookies
These Peanut Butter Sriracha Cookies are a sweet and spicy treat for the adventurous cookie lover. They are a delicious twist on traditional peanut butter cookies, with a kick of sriracha for added flavor. This recipe is perfect for those following a lacto ovo vegetarian diet and is great for serving at parties or gatherings.
Ingredients
unsalted butter
227 g
crunchy peanut butter
387 g
cane sugar
200 g
brown sugar
220 g
sriracha sauce
60 ml
free range eggs
2
vanilla extract
1 tsp
flour
343.75 g
baking soda
1 tsp
salt
0.5 tsps
hershey's kisses brand milk chocolates
236.59 ml
Method
- 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 1tbs 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!
Nutrition:
Carbs
30 g
Fat
7 g
Protein
2 g
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