In an effort to keep some of my favorite people stocked up, I’ve been baking cookies every month, and now that I’ve baked some of my favorites, I’m exploring new territories. And you know how much I love sriracha!
I’ve seen this recipe around a lot, and adapted mine from The Sugar Pixie. I used a commercial brand sriracha instead of some from my homemade stash because mine tends to have a stronger fresh pepper flavor, whereas the commercial stuff has more kick—I also find the thicker consistency is better for baked goods.
So who is this cookie perfect for? Anyone who enjoys the traditional peanut butter cookie, but also likes things with a kick! I almost thought I hadn’t used enough sriracha when I sampled a cookie … however, 30 seconds in to chewing I was awarded with a pleasant slow burn that lasted for the rest of the cookie. Success!
Unfortunately, Ray is allergic to peanut butter, so he didn’t get to try any, but he did say they smelled amazing while they were baking. So now my plan is to make the recipe again, using either homemade almond or cashew butter so he can try some.
If you don’t want 5 dozen cookies (yeah, that’s a lot), this recipe cuts in half pretty easily. Enjoy!
Combine the flour, baking powder, baking soda and salt in a bowl. Set aside.
Using a standmixer, cream the butter, sugar and brown sugar until light and fluffy.
Add the peanut butter and vanilla, and beat to combine.
Add the eggs one at a time, mixing thoroughly between each addition.
Add the sriracha, 1 tbsp at a time so you can taste to check the heat. The suggested 4 tbsp in this recipe creates a nice, slow burn about 30 seconds into the bite, but it isn't too spicy.
Slowly add the dry ingredients, mixing to combine. The dough should be a little tacky, but not wet.
Chill the dough for an hour.
Once the dough is finished chilling, heat the oven to 375 degrees Fahrenheit and line cookie sheets with parchment paper or baking silicone.
Scoop the dough with a medium cookie scoop and shape into 1-inch balls. Dip the tops into the extra granulated sugar.
Arrange on the cookie sheet sugar-side up, then, using a fork, press into the dough balls twice in a criss-cross pattern to flatten them.
Bake for 8-9 minutes until golden, then cool on wire racks.