Spicy Chocolate Peanut Butter Cookies with Curry Glaze

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.

Happy Halloween!

Spicy Chocolate Peanut Butter Cookies with Curry Glaze

½ cup Demerara sugar
½ cup mascavo sugar
½ cup unsalted butter, softened
1/3 cup PB & Co The Heat Is On
1 egg
1 ¾ cups white whole wheat flour
2 tbsp cocoa powder
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup dark chocolate chips


1 cup confectioner’s sugar
2 tbsp meringue powder
½ tsp curry powder

Preheat your oven to 350 degrees F. In a mixing bowl, blend the sugars and butter until light and fluffy. (Note: white and brown sugar will substitute for the sugars listed). Add the peanut butter and continue to mix until well incorporated. Blend in the egg.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Gradually add dry mixture to peanut butter mixture and blend just until combined. Stir in the chocolate chips.

Roll into balls about ¾ inch in diameter. Flatten slightly with your hand. They will not spread much during baking. Bake for 10-12 minutes or until cookies are firm in the center. Cool on a wire rack and allow to cool completely.

In a small bowl, combine the confectioner’s sugar, meringue powder and curry. Stir well to combine. A slightly runny, frosting will result. 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. Makes about 18 cookies.

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  1. says

    i wasnt sure whether i had read the title of this post right!! never thought id see the words choc and curry and spicy together lol. but man, it does sound and look very delicious…i wish we have spicy PB here too for me to experiment on! im sure they are addictive :)

  2. says

    Oh wow! These are terrific, absolutely my new favorite cookie. It would have been enough to just alert me to the existence of spicy peanut butter (which is easily replicated using this recipe: http://www.peanutbutterboy.com/hot-spicy-peanut-butter/), but then there is this glorious recipe!

    Because I live alone and have no restraint when it comes to baked goods, I cut this in third and baked 9 cookies. I had no eggs to spare, so I used a chia “egg” with good results, though my mix was a little dry, leading me to throw in about 1 Tbsp applesauce. It came out well, but I’m sure the recipe as written is better.

    I’m not a big frosting/glaze on cookies fan, so I just mixed up about 1 tsp curry, 1 Tbsp confectioners sugar, and a dollop of yogurt and then drizzled it on most of the cookies after they’d cooled.

    Anyway, just fantastic, I love it – thanks so much for creating and posting!

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