I know what you are thinking - spicy peanut butter cookies?
To that I answer a resounding – YES!
I’m sure you are no stranger to peanuts with a little spice. Chicken satay with spicy peanut dipping sauce, or maybe roasted peanuts coated in seasonings like chili powder. I love the combination and when a touch of sweetness is added, I think it is even better!
A while back I hosted one of Peanut Butter Boy’s Peanut Exhibitions and Peanut Butter & Company sent us a few new products to try. In email conversations with their PR person, I mentioned that I had wanted to try their spicy peanut butter, The Heat Is On, but it wasn’t available in stores around here. I was thrilled when she emailed a while later and told me she had thrown in a jar of it into my box before it mailed.
I had no idea what to expect from it. I knew it would be spicy, but I was also expecting it to be somewhat sweet too.
Well, I was half right. The pb contains no cane sugar, just peanuts and savory, fiery spices. Chili powder, cayenne peppers, crushed red peppers and paprika to be exact.
Now, it is super spicy and I like it a lot, but other than a Thai peanut sauce, I wasn’t quite sure what to do with it. Then cookies came to mind.
It seems a little strange at first, but if you like anything sweet and spicy you will love these cookies. I used my favorite recipe from Simply Recipes, but changed the sugars and flour.
As a result you get a slight crunchy texture from the Demerara sugar within a soft and chewy cookie. The first bite is sweet and then it is followed by a slow, building heat on the back of your tongue.
They are way too complex for a cookie! To me, they hold a sense of international flavor with the peanut and spice. Perfect as a snack when you catch up on some travel-inspired reading.
Fiery Peanut Butter Cookies
Recipe adapted from Simply Recipes
½ cup mascavo sugar
½ cup unsalted butter
½ cup Peanut Butter & Co The Heat Is On Peanut Butter
1 ¼ cups white whole wheat flour
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
In a mixing bowl, cream together the sugars and butter. Cream for 3 to 5 minutes to really incorporate the Demerara sugar. Add in the peanut butter, and then the egg.
In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the peanut butter mixture. Mix just until the flour is incorporated. Cover the dough and refrigerate for at least an hour.
Preheat the oven to 350 degrees F. Remove the dough from the fridge and roll into balls and flatten. Mine were about 2 to 2 ½ inches wide. Bake on an ungreased cookie sheet for 10 to 12 minutes. Cool on a wire rack. Makes about 2 dozen cookies.
Disclaimer: Peanut Butter & Co sent me this peanut butter free of charge. I was not obligated to blog about it and received no compensation for doing so.