Sriracha Peanut Butter Chocolate Chip Cookies

close up of peanut butter cookie with criss cross pattern

4.5 from 2 votes

Sriracha Peanut Butter Chocolate Chip Cookies

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!

Course Dessert

Cuisine American

Keyword peanut butter cookies, sriracha peanut butter cookies

Prep Time 10 minutes

Cook Time 8 minutes

Chill Time 1 hour

Total Time 1 hour 18 minutes

Servings dozen

Calories 1520kcal

Author Melissa | Persnickety Plates

Equipment

Reynolds Kitchens® Parchment Paper with SmartGrid®

Ingredients

2 sticks unsalted butter softened to room temp
1 1/2 cups peanut butter
1 cup granulate white sugar
1 cup brown sugar packed
1/4 cup Sriracha sauce
2 large 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
1/4 cup granulated white sugar for rolling

Instructions

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.
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.

Nutrition