Spicy Peanut Butter Cookies
Get ready to turn up the heat with these irresistible Spicy Peanut Butter Cookies! This bold twist on a classic treat combines the creamy, nutty richness of peanut butter with a fiery kick from cayenne pepper and a hint of cinnamon. The perfect balance of sweet and spicy, these soft and chewy cookies are quick to make, with just 15 minutes of prep time and a short 10-minute bake. Optional crushed red pepper flakes add an extra layer of heat for adventurous palates. Ideal for spice lovers or anyone seeking a unique dessert, these cookies pair wonderfully with a cold glass of milk or a scoop of vanilla ice cream. Perfect for parties, snack time, or gifting, this recipe is sure to surprise and delight cookie enthusiasts everywhere!
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Ingredients
- 8 tablespoons unsalted butter
- 1 cup creamy peanut butter
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar
- 1 piece large egg
- 1 teaspoon vanilla extract
- 1.25 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 0.25 teaspoon optional: crushed red pepper flakes
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream together the unsalted butter, peanut butter, granulated sugar, and light brown sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Step 3
Add the egg and vanilla extract to the butter mixture and beat until fully combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, cayenne pepper, and crushed red pepper flakes (if using).
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough is just combined. Do not overmix.
Step 6
Use a tablespoon or small cookie scoop to portion out the dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between each cookie.
Step 7
Gently flatten each dough ball with the back of a fork, creating a crisscross pattern on the top.
Step 8
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden. The centers should still look a bit soft.
Step 9
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (759.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3614.9 |
| Total Fat 220.9g | 0% |
| Saturated Fat 80.0g | 0% |
| Cholesterol 434mg | 0% |
| Sodium 2371.9mg | 0% |
| Total Carbohydrate 368.7g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 223.5g | |
| Protein 82.0g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 297.7mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 1888.1mg | 0% |
Source of Calories