Peanut Butter Sriracha Cookies

Name: Peanut Butter Sriracha Cookies
Total time: 45 min
Yield: 60 servings
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.

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.

⏱

Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

180 kcal

Calories

3 g

Protein

8 g

Fat

27 g

Carbs

Ingredients

For 60 servings

Estimated cost~€7.00 · ~€0.10/serving

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Instructions

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 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.
8
Flatten each ball with a fork, making a criss-cross pattern.
9
Bake for 8-10 minutes or just until the cookies begin to brown. Do NOT over-bake!
10
Cool on wire racks and enjoy!