A spicy twist on the classic peanut butter cookie. These delicious sweet, salty, and spicy cookies will leave taste testers slightly confused but coming back for more!
In three parts, add the flour mixture to the peanut butter mixture, fully combining between each addition. The dough should be soft but not sticky. 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.
1/2 cup dark chocolate chips
Fold in the chocolate chips.
Chill in the refrigerator for at least an hour.
Once chilled, preheat the oven to 350 degrees and line two baking sheets with Reynolds Kitchens Parchment Paper.
In a small bowl, approximately 1/4 cup of white sugar for rolling.
1/4 cup granulated white sugar
Using a cookie scoop, scoop dough balls then roll in the sugar. Set on your pan with equal spacing. Using a fork, press a criss-cross pattern to your dough balls.
Bake for 8-10 minutes or until the cookies just start to brown around the edges.
Remove from the oven and transfer to a wire cooling rack to finish cooling.
Enjoy!
Notes
Store baked cookies in an airtight container.
I use a medium cookie scoop (1.5 Tb) and get 8 cookies per sheet. If you use a small scoop, you can fit 12 cookies per sheet.
Dough can be prepared and frozen in a freezer bag. Dough will keep for a couple months. Bake from frozen and add 1-2 minutes to the bake time.