Sriracha Peanut Butter Chocolate Chip Cookies
Like a good date, these babies are best with a little hands-on action. Rolling the dough through turbinado sugar (aka raw sugar) before baking is crucial to impart sweetness and a bit of texture. Makes 54 cookies
Servings 60
Cost 5
Ingredients
- 1 cup unsalted butter, at room temperature (2 sticks) (225g/8oz)
- 1 ½ cups crunchy peanut butter (400 grams)
- 1 cup sugar (200 grams)
- 1 cup light brown sugar, tightly packed (200 grams)
- ¼ cup Sriracha
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (375 grams)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 ½ cups semisweet chocolate chips (255 grams)
- 1 cup turbinado sugar (200 grams)
Instructions
- Preheat the oven to 375F (190C). Line two large baking sheets with Silpat or parchment paper and set aside.
- In a large bowl, using a handheld mixer, cream the butter, peanut butter, sugar, and brown sugar on medium speed until the sugar dissolves and the mixture is light and fluffy, about 3 to 4 minutes.
- Add the Sriracha, eggs, and vanilla and blend for 1 minute, or until well incorporated.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix for 1 to 2 minutes on medium speed until well blended. Fold in the chocolate chips.
- Place the turbinado sugar on a plate.
- Using a 1.-tablespoon scoop, scoop the dough into balls and then roll them in the sugar. Arrange the dough 2 inches (5cm) apart on the prepared baking sheets and continue with the remaining dough.
- Flatten the dough with a fork and make a crisscross pattern on each cookie.
Notes
Recipe courtesy of Racepoint Publishing and Melissa Petitto.
