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Sriracha Peanut Butter Chocolate Chip Cookies

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
Course Dessert
Cuisine American
Keyword Peanut Butter, Sriracha
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 60
Author Cookie Madness
Cost 5


  • 1 cup unsalted butter, at room temperature (2 sticks) (225g/8oz)
  • 1 1/2 cups crunchy peanut butter (400 grams)
  • 1 cup sugar (200 grams)
  • 1 cup light brown sugar, tightly packed (200 grams)
  • 1/4 cup Sriracha
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour (375 grams)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 1/2 cups semisweet chocolate chips (255 grams)
  • 1 cup turbinado sugar (200 grams)


  • 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.


Recipe courtesy of Racepoint Publishing and Melissa Petitto.