Peanut Butter Sriracha Cookies
Peanut Butter Sriracha Cookies is a lacto ovo vegetarian dessert. This recipe serves 60. One portion of this dish contains about 3g of protein, 8g of fat, and a total of 180 calories. For 16 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 115 people were
- Ready in 45 minutes
- Servings: 60
- Category: dessert
- Source: Foodista
Ingredients
- 1 cup Unsalted Butter (softened)
- 1½ 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
- 2¾ to 3 cups All-Purpose Flour (finished dough should be soft, but not sticky)
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1½ teaspoons baking soda
- Granulated sugar for dipping dough balls into.
- Optional: 1-2 cups Chocolate Chips to add to dough. OR Add a Hershey's Chocolate Kiss on top as done for Peanut Butter Blossoms. Doesn't change baking time.
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 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!