I suppose this recipe should come with a warning if you can't take the heat, but spice it up is my motto and that even includes baked treats, such as these moist yet slightly crunchy peanut butter cookies that my husband said were some of the best ever. If you can't handle too much heat, cut down on the spice, but I assure you this is one cookie you won't forget and they are easy to prepare and the smell when they are cooking is divine. Baking is often a stress reliever and though I am more of a savory girl, I do enjoy treating family and friends to homemade baked goods.
Give this recipe a try because even without the spice, these are delightful cookies and one of the most successful versions of peanut butter cookies that I have whipped together. Easy, and rather unusual with the addition of spice, your palate will be craving for more than just one though your tummy might protest if you eat too many at one sitting. I maintain that dismal Canadian winters call for some spice and always an excuse to turn on the oven to warm up a bit.
 Cayenne Peanut Butter Cookies |
Recipe by Lisa Turner
Published on January 13, 2012
Soft, moist and chewy full-flavored peanut butter cookies with a little kick
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Ingredients:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups brown sugar
- 1 cup chunky peanut butter
- 1 tablespoon pure vanilla
- 1 teaspoon cayenne or a combination of cayenne and habanero powder
- 3/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1 large egg
- 1 3/4 cups unbleached white flour
Instructions:
Line a baking sheet with parchment paper. In a large bowl, cut the butter into small pieces with a pastry cutter or a knife and fork. Add the brown sugar and combine until creamy. A hand mixer works quite well for this step. Now add the peanut butter, vanilla, cayenne (and/or habanero powder) salt, baking soda and blend well. Next add the egg, and beat until smooth. Add the flour a bit at a time and mix until you have a soft dough. Form the dough into roughly 1 inch balls, flatten slightly on the prepared baking sheet and space the dough 1 inch apart. If you like, use a fork to make crisscross patterns. Bake in a preheated 400° oven for about 10 minutes or until the cookies are lightly golden brown. Remove from the oven and let sit for 5 minutes and then transfer to a wire rack and let cool.
Makes 15 3" cookies |
More cookies from Lisa's Vegetarian Kitchen you are sure to enjoy:
Flourless Peanut Butter Chocolate Chip CookiesChocolate Orange CookiesCream Cheese Sugar CookiesOn the top of the reading stack: just cooking and baking, so cookbooks
Audio Accompaniment: ceiling fan and the quiet buzz of the city
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