Sriracha Peanut Butter Chocolate Chip Cookies are a spicy twist on a class cookie. These delicious sweet, salty and spicy cookies will have you questioning hot sauce in your next batch!
Sriracha Peanut Butter Chocolate Chip Cookies
These spicy cookies are a little tricky. I enjoyed setting out a platter of them and watching people’s reactions. Most people didn’t understand why I would want to make a perfectly good peanut butter chocolate chip cookie spicy. Variety is the spice of life, right? They’re chewy and a little crisp around the edges. The Mr. said they tasted great but then after you finished eating them your lips burn a little.
I liked them. Lots of people liked them. Some people didn’t. To each their own.
Ingredients
- 2 sticks unsalted butter softened
- 1 1/2 cups peanut butter
- 1 cup sugar + some for rolling the dough balls
- 1 cup dark brown sugar packed
- 1/4 cup Sriracha sauce
- 2 eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups flour + a couple Tablespoons more, as needed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1/2 cup dark chocolate chips I used Ghirardelli baking chips, per usual
Instructions
- In a large bowl, cream together the butter, peanut butter and sugars with a hand mixer (or use a stand mixer).
- Add in the Sriracha, eggs, and vanilla. Continue mixing until well combined.
- In another medium bowl, add the flour, baking powder, baking soda, and salt, and mix.
- Slowly mix the flour mixture into the peanut butter mixture (I did it in three parts) until fully combined. If the dough is still sticky, add an extra tablespoon of flour and mix. Keep doing this until the dough no longer sticks to your hand. I think it took two extra tablespoons for me.
- Fold in the chocolate chips.
- Chill in the refrigerator for at least an hour.
- Once chilled, preheat the oven to 375 degrees and line two baking sheets with silicone baking mats or parchment paper and set aside.
- In a small bowl, add some sugar. About 1/4 cup.
- Using a cookie scoop, scoop dough balls then roll in the sugar. Set on your pan. Using a fork, press a criss-cross pattern to your dough balls. I did twelve cookies per baking sheet.
- Bake for 9-11 minutes or until the cookies just start to brown around the edges.
- Transfer to a wire cooling rack to finish cooling.
Notes
Adapted from Ginger Mandy
Tried this recipe?Tag @melissa_pplates or tag #persnicketyplates!
Do you like sriracha in other dishes? I love adding it to eggs. Although, I hate the smell of it. It’s one of the few things I can smell, but I hate it.
Um, what? I need to make these. Now-ish. I go through phases with sriracha – there will be months were I put it on anything and everything, and months where I’m not into it as much (and maybe more into sambal oelek). However, I’m hopelessly well into a sriracha streak lately. So yeah, I’m gonna need some of these cookies.
I do the same thing. & I put sambal oelek in a mac & cheese dish I make. Mmmmm 🙂
I’ve been considering making a chocolate-sambal oelek ice cream. I think it sounds great. Most other people I’ve told about it think it sounds disgusting. I think I’m gonna win.
I love a spicy/sweet combo and I always have sriracha on hand. I’ve even experimented with adding fresh (finely minced) habaneros to some sweets. I can’t wait to try it with peanut butter cookies. Great idea.
I love you for this recipe! I adore combining spicy and sweet together. Sriracha is the best! I love that you used a good 1/4 cup full too! I can’t wait to try and the eat all of these!
Say what?? This is ridic! Awesome recipe, dear! 🙂
What an awesome idea Melissa! They sounds divine. Thanks for linking up at Share Your Stuff Tuesdays 🙂
My hubby and I thought we were the only people in the world who got down on siriracha and pb. So glad to know we arent alone!
Sriracha – love
peanut butter – love
This is so interesting! Pinning for later reference 🙂
Thanks, Kelly =) They’re different but really good!