2 3/4cupsflour+ a couple Tablespoons more, as needed
1 1/2teaspoonsbaking soda
1/2cupdark chocolate chips
1/4cupgranulated white sugarfor rolling
In a large bowl, cream together the butter, peanut butter and sugars with a hand mixer.
Add in the Sriracha, eggs, and vanilla. Continue mixing until well combined.
In another medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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.
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.
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.
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.