kickin' peanut butter cookies

I’ve been contemplating new cookie adventures and here is my latest sojourn. The idea map for these

looks something like this: peanut butter and chili go together in Thai cooking; chocolate and chili go together in Mexican cooking; let’s make cookies. Though it may feel like a lot of Sriracha, the balance of sweet, spicy, and savory came out well.

Preheat oven to 375.

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups peanut butter (crunchy or creamy — your choice)
2 cups brown sugar, packed

Cream the butter, then add the sugar and let the mixer run for 5-7 minutes until the mixture is light and fluffy.

1/2 cup Sriracha
2 eggs
1 teaspoon vanilla

Add the Sriracha with the mister on low and then the eggs, one at a time, and then the vanilla. Beat until combined. In a separate bowl mix

2 3/4 cups flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 12 oz. packages chocolate chips

Gradually add the flour to the peanut butter mixture until well combined and then add the chocolate chips. Refrigerate the dough for 1-2 hours. I used a 1 oz. cookie scoop and then rolled the scoops into balls — about 1” in diameter, placed them on a lined baking sheet and pressed them down gently with a fork.

Bake for 8-10 minutes. (I bake them 9, actually.) If you want a bigger cookie, use a 2 oz. scoop and bake them for 13 minutes.

Peace,
Milton