Fiery Peanut Butter Cookies

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 Demerara sugar
½ cup mascavo sugar
½ cup unsalted butter
½ cup Peanut Butter & Co The Heat Is On Peanut Butter
1 egg
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.

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Comments

  1. says

    these PB cookies are like none that I’ve ever seen! And I mean that in the best possible way…because they sound amazing! Love the complexity in them.

  2. says

    I have wanted to try this PB so bad! I can’t find it anywhere near here so I was just going to make my own. LOL I love that you made cookies with them and I bet they are just perfect tasting. I can totally see the combo working and paired with some of your spicy hot cocoa, yum!

  3. says

    What a creative idea! I have a jar of The Heat Is On from a PB & Co. project I’m working on, and have been looking for recipes to use it in. Very interesting!

  4. says

    Brilliant! Matt loves peanut butter cookie & heat so these would make me a hero. I wonder if I could do it with regular natural peanut butter & add my own spices?

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  6. says

    Joanne – They are definitely different, but a very good different. :)

    Andrea – Yeah, we can’t find it here either. It would have to be ordered online. I’m not sure what else I would use it for. The jar suggests stuffing celery with it which would be good.

    Michelle – Mascavo is the same as muscovado which I’m able to find at specialty stores here like Whole Foods and Fresh Market. It is very expensive though. I’ve had friends bringing it to me from Brazil since we moved back. It is almost as inexpensive as white sugar there. I find Demerara at Wal-mart or our local grocery store – Kroger. It would be similar to turbanado though.

    Lauren – I’ll be interested to see what recipes you come up with. It is a rather challenging ingredient! :)

    kat – I really think you could. It would be easy to toss the nut butter in a food processor with the spices. Or just add the spices to a standard PB cookie recipe.
    Let me know if you try it!

    5 star – Thanks! My husband loved them too.

  7. says

    I love that you made cookies out of this! So creative and delicious! Imagine the suprise for someone thinking they are eating a regular cookie – until the heat hits!

  8. says

    Marianne – Oh that is a bummer. The other varieties have really only become available here in supermarkets within the last couple years.

    Reeni – Thanks! Yeah, these could go both ways. Warn your friends, maybe not your enemies. Ha, ha! :)

  9. says

    I love the combination of sweet and spicy, especially in a cookie. I’ve never seen the PB you used here though, so I’m glad you list the spices it contains… now I can experiment a little :)

  10. says

    Spicy peanut butter can be found in Haiti and Canada, under the brandname Mamba REBO. Use it in your regular peanut butter cookie recipe. And help rebuild Haiti by buying their products!

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