Sriracha Peanut Butter Cookies


1 Cup butter, unsalted softened
1 1/2 Cup peanut butter, crunchy
1 Cup sugar, white
1 Cup sugar, light brown, packed
1/4 Cup Sriracha
2 Large egg, whole
1 tsp extract, vanilla
3 Cups flour, all-purpose
1 tsp baking powder
1/2 tsp salt, table
1 1/2 tsp baking soda
1 to taste sugar, white for rolling dough

Tools needed:
KitchenAid KSM150PSER Artisan Stand Mixer with Pouring Shield, 5 Quarts, Empire Red
Chicago Metallic Non-Stick 3-Piece Value Pack with 2 Cookie/Jelly Roll Pans and Cooling Grid
Parchment Paper Sheets – 12 × 16½
OXO Good Grips Medium Cookie Scoop

Cream together butter, peanut butter and sugars.

Slowly add in sriracha, eggs and vanilla. Beat until combined.

In another bowl mix together flour, baking powder, baking soda and salt.

Gently mix flour into peanut butter mixture until well combined. Place batter into refrigerator for 1 hour to chill.

Pre-heat oven to 375 degrees.

Roll dough into approximately 1-inch sized balls or use a Medium sized cookie scoop – 1½ Tbls portion. Roll the dough ball into granulated sugar and place onto cookie sheet.

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

Cool on wire racks and enjoy!



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