It’s been a few years since I made these cookies, but I still love a bit of heat in my dessert baking. They are made with PB & Co The Heat Is On peanut butter that was sent to me to try back then. As expected, I was an instant fan.
Ever since I made Fiery Peanut Butter Cookies with Peanut Butter & Company’s The Heat Is On, I’ve wanted to experiment more with spicy desserts.
Thanks to my minor addiction with Vosges Haut-chocolat, I can’t get enough of sweets with savory spices. So for Halloween I thought I’d try out a new version of cookies. I figure if nothing else you can trick a few people into trying them.
Despite the initial response you might get to the name, I promise after one bite they will want another. The warm heat, rich dark chocolate, nuttiness and curry turn out to be some pretty amazing partners in a cookie.
Spicy Chocolate Peanut Butter Cookies with Curry Glaze
Makes: About 18 cookies
½ cup mascavo sugar
½ cup unsalted butter, softened
1/3 cup PB & Co The Heat Is On
1 large egg
1 ¾ cups white whole wheat flour
2 tablespoon unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup dark chocolate chips
1 cup confectioner’s sugar
2 tablespoons meringue powder
½ teaspoon curry powder
Milk (any variety)
Preheat your oven to 350 degrees F. In the bowl of a mixer combine the sugars and butter. Cream on medium-high until light and fluffy. (Note: white and brown sugar will substitute for the sugars listed). Add the peanut butter and continue to mix until all ingredients a combined. Blend in the egg.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Gradually add dry ingredients to the mixing bowl and blend on medium speed just until combined. Stir in the chocolate chips.
Roll into balls about ¾ inch in diameter. They will not spread much during baking, flatten slightly with your hand. Bake for 10-12 minutes or until cookies are firm in the center. Transfer to a wire rack and allow to cool completely.
In a small bowl, combine the confectioner’s sugar, meringue powder and curry. Add milk, a 1/2 teaspoon to 1 teaspoon at a time until the glaze can be poured, but is thick enough to still coat the spoon. Take cooled cookies one by one and dip the tops into the glaze. Place on a cooling rack that has been set over a baking sheet to allow excess to drip on the sheet. Use a spatula to spread glaze if necessary.
Allow to sit untouched for about 15 – 20 minutes for glaze to harden.
Disclaimer: Peanut Butter & Co sent me the peanut butter used in this recipe free of charge. I was not obligated to blog about it and received no compensation for doing so.
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