Peanut Butter Sriracha Cookies Recipe

Peanut Butter Sriracha Cookies
Find this and other great recipes on our website:
http://www.gaylea.com/recipes/desserts/1878-peanut-butter-sriracha-cookies

The sriracha trend takes on a whole new taste with these cookies.

SERVINGS: 3 1/2 dozen cookies

INGREDIENTS:
1 cup GAY LEA - Salted Butter, softened
1 cup Crunchy peanut butter
3/4 cup Granulated Sugar
3/4 cup Dark Brown Sugar
2 Eggs
1/4 cup Sriracha sauce
2 1/2 cups All Purpose Flour
1 tsp Baking Powder
1 tsp Baking soda
1/4 tsp Salt
1/2 cup Chopped crystallized ginger, optional
Granulated Sugar, additional for rolling

INSTRUCTIONS:
Beat butter with peanut butter, granulated and brown sugars until fluffy. Beat in eggs and Sriracha sauce until well combined.

Stir flour with baking powder, baking soda and salt in a separate bowl. Mix into butter mixture, on low speed until combined. Stir in ginger (if using). Chill dough for 1 hour.

Preheat oven to 350°F (180°C). Roll rounded tablespoonfuls chilled dough into 1 1/2-inch (4 cm) balls. Roll in sugar. Place on parchment paper-lined baking sheets. Flatten balls with a fork, making a cross-hatch pattern.

Bake in batches for 12 to 13 minutes until edges just begin to brown. Do not overbake. Transfer to wire racks to cool.

TIPS:
For a traditional chewy peanut butter cookie, replace Sriracha sauce with 1 tsp (5 mL) vanilla extract and omit ginger.

Cookies can be stored in an airtight container for up to 3 days or in the freezer for up to 1 month.

Видео Peanut Butter Sriracha Cookies Recipe канала GayLeaFoodsCoop