Peanut Butter Sriracha Cookies

Desserts

Surprising yet delicious, for those people (...and you know who you are) who put hot sauce on everything!

  • Total Preparation Time: 45 minutes

Makes about 3 1/2 dozen cookies

Rating: 3 Stars

Ingredients

1 cup250 mLGAY LEA - Salted Butter, softened
1 cup250 mLCrunchy peanut butter
3/4 cup175 mLGranulated Sugar
3/4 cup175 mLDark Brown Sugar
2 2 Eggs
1/4 cup50 mLSriracha sauce
2 1/2 cups625 mLAll Purpose Flour
1 tsp5 mLBaking Powder
1 tsp5 mLBaking soda
1/4 tsp1 mLSalt
1/2 cup125 mLChopped crystallized ginger, optional
Granulated Sugar, additional for rolling
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Instructions:

  1. Beat butter with peanut butter, granulated and brown sugars until fluffy. Beat in eggs and Sriracha sauce until well combined.
  2. Stir flour with baking powder, baking soda and salt in a separate bowl. Mix into butter mixture, on low speed until combined. Stir in ginger (if using). Chill dough for 1 hour.
  3. Preheat oven to 350°F (180°C). Roll rounded tablespoonfuls chilled dough into 1 1/2-inch (4 cm) balls. Roll in sugar. Place on parchment paper-lined baking sheets. Flatten balls with a fork, making a cross-hatch pattern.
  4. Bake in batches for 12 to 13 minutes until edges just begin to brown. Do not overbake. Transfer to wire racks to cool.


Tips:

  • For a traditional chewy peanut butter cookie, replace Sriracha sauce with 1 tsp (5 mL) vanilla extract and omit ginger.
  • Cookies can be stored in an airtight container for up to 3 days or in the freezer for up to 1 month.
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Ingredients

1 cup250 mLGAY LEA - Salted Butter, softened
1 cup250 mLCrunchy peanut butter
3/4 cup175 mLGranulated Sugar
3/4 cup175 mLDark Brown Sugar
2 2 Eggs
1/4 cup50 mLSriracha sauce
2 1/2 cups625 mLAll Purpose Flour
1 tsp5 mLBaking Powder
1 tsp5 mLBaking soda
1/4 tsp1 mLSalt
1/2 cup125 mLChopped crystallized ginger, optional
Granulated Sugar, additional for rolling
Add to Shopping List

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