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Friday, January 17, 2014

Peanut Butter Sriracha Cookies

 I think I start every blog post saying I am way overdue for a new post because I have been so busy... but it's the truth! Today I have a very interesting recipe for you. Unadventurous eaters beware!

For Halloween this year, I decided to be a bottle of sriracha - partly as a nod to my foodie-ness, and also because it was easy. For our company Halloween party, I figured I had to accompany my costume with a sriracha-related dish.... and then my research led me straight to this glorious recipe. I guess this recipe is also timely considering the soon-to-be sriracha shortage due to the plant closing (is that still happening?). I've never been much of a baker, but this recipe looked easy so I figured even a novice like myself could handle it... and I was right.

The taste is very hard to describe, but I'll try. You start out tasting your standard, chewy and delicious peanut butter cookie, but as you continue to chew and eventually swallow, the flavor profile changes and you are left wondering what the heck you just ate. You will be very intrigued by its deliciousness! It is just the right amount of kick to cut through the thick peanut buttery taste, but not overpowering enough to make you wonder if you just ate a cookie or a hot wing.

Needless to say, I am definitely making these again. But I will need to make sure the audience is adventurous. If you aren't the daring eater and are just looking for a great peanut butter cookie recipe, then you've still come to the right place. Sans sriracha these cookies are still delicious!

Peanut Butter Sriracha Cookies
Makes 5 dozen

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
  1. Cream together butter, peanut butter and sugars.
  2. Slowly add in sriracha, eggs and vanilla. Beat until combined.
  3. In another bowl mix together flour, baking powder, baking soda and salt.
  4. Gently mix flour into peanut butter mixture until well combined. 
  5. Place batter into refrigerator for 1 hour to chill.
  6. Pre-heat oven to 375 degrees.
  7. Roll dough into approx 1″ sized balls.
  8. Dip the top of dough ball into granulated sugar and place onto cookie sheet.
  9. Flatten each ball with a fork, making a criss-cross pattern. 
  10. Bake for 8-10 minutes or just until the cookies begin to brown. Do NOT over-bake!
  11. Cool on wire racks and enjoy!


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