Crunchy Peanut Pepper Cookies
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour (5 5/8 ounces)1.25 tsps
Kosher Salt3 tsp
Cayenne Pepper1 tsp
Baking Soda1 large
Egg (at room temperature)1 tsp
Pure Vanilla ExtractDirections:
1
Watch how to make this recipe
2
Line two baking sheets with parchment paper
3
Preheat the oven to 350 degrees F
4
In a medium bowl, whisk the flour, salt, cayenne, and baking soda
5
In a large bowl, stir the butter, granulated sugar, and brown sugar until creamy
6
Stir in the peanut butter, egg, and vanilla
7
Add the flour mixture to the peanut butter mixture and stir to combine
8
Stir in the peanuts
9
Scoop the dough into 2-tablespoon balls and place on the prepared sheets at least 2 inches apart
10
Using a fork dipped in sugar, gently press a crisscross pattern in the top of each cookie, flattening it out to a 2-inch circle
11
Bake until the cookies are light brown around the edges and on the bottom, 12 to 14 minutes, rotating the sheets halfway through
12
Let the cookies cool for 5 minutes on the sheets on racks, then move them to the racks to cool completely
13
Store in an airtight container at room temperature for up to 2 days or in the freezer for 1 month