Spicy Peanut Butter Cookies
Get ready to turn up the heat with these irresistible Spicy Peanut Butter Cookies! This bold twist on a classic treat combines the creamy, nutty richness of peanut butter with a fiery kick from cayenne pepper and a hint of cinnamon. The perfect balance of sweet and spicy, these soft and chewy cookies are quick to make, with just 15 minutes of prep time and a short 10-minute bake. Optional crushed red pepper flakes add an extra layer of heat for adventurous palates. Ideal for spice lovers or anyone seeking a unique dessert, these cookies pair wonderfully with a cold glass of milk or a scoop of vanilla ice cream. Perfect for parties, snack time, or gifting, this recipe is sure to surprise and delight cookie enthusiasts everywhere!
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Recipe Information
Ingredients
- 8 tablespoons unsalted butter
- 1 cup creamy peanut butter
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar
- 1 piece large egg
- 1 teaspoon vanilla extract
- 1.25 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 0.25 teaspoon optional: crushed red pepper flakes
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, peanut butter, granulated sugar, and light brown sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, cayenne pepper, and crushed red pepper flakes (if using).
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough is just combined. Do not overmix.
Use a tablespoon or small cookie scoop to portion out the dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between each cookie.
Gently flatten each dough ball with the back of a fork, creating a crisscross pattern on the top.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden. The centers should still look a bit soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 9.3 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
