Recipes

Peanut Butter Sriracha Cookies

Peanut Butter Sriracha Cookies

Peanut Butter Sriracha Cookies is a lacto ovo vegetarian dessert. This recipe serves 60. One portion of this dish contains about 3g of protein, 8g of fat, and a total of 180 calories. For 16 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 115 people were glad they tried this recipe. A mixture of flour, crunchy peanut butter, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 15%, this dish is rather bad. Users who liked this recipe also liked Healthy Peanut Butter Surprise Cookies (Fudgy Brownie Cookies with a Peanut Butter Center!), Healthy Peanut Butter Surprise Cookies (Fudgy Brownie Cookies with a Peanut Butter Center!), and Peanut Butter-Sriracha Popcorn Balls.


1 cup Unsalted Butter (softened)
1 cup red quinoa
unsalted butter
1½ cups Crunchy Peanut Butter (or Sunbutter if allergic to peanuts)
1 cup red quinoa
crunchy peanut butter
1 cup Sugar
1 cup red quinoa
sugar
1 cup Brown Sugar (packed)
1 cup red quinoa
golden brown sugar

1 cup Brown Sugar (packed)
1 cup red quinoa
golden brown sugar
¼ c Sriracha
1 cup red quinoa
sriracha
2 Eggs
1 cup red quinoa
egg

1 tsp Vanilla extract
1 cup red quinoa
vanilla extract
2¾ to 3 cups All-Purpose Flour (finished dough should be soft, but not sticky)
1 cup red quinoa
wheat flour
1 teaspoon Baking Powder
1 cup red quinoa
baking powder

½ teaspoon Salt
1 cup red quinoa
table salt
1½ teaspoons baking soda
1 cup red quinoa
baking soda
Granulated sugar for dipping dough balls into.
1 cup red quinoa
granulated sugar

Optional: 1-2 cups Chocolate Chips to add to dough. OR Add a Hershey's Chocolate Kiss on top as done for Peanut Butter Blossoms. Doesn't change baking time.
1 cup red quinoa
hersheys kisses brand milk chocolates

Directions

  • Step 1 : Cream together butter, peanut butter and sugars.
  • Step 2 : Slowly add in sriracha, eggs and vanilla. Beat until combined.
  • Step 3 : In another bowl mix together flour, baking powder, baking soda and salt.
  • Step 4 : Gently mix flour into peanut butter mixture until well combined.
  • Step 5 : Place batter into refrigerator for 1 hour to chill.
  • Step 6 : Pre-heat oven to 375 degrees.
  • Step 7 : Roll dough into approx 1 sized balls or use a Medium sized cookie scoop/Size 40 1tbs portion. Dip the top of dough ball into granulated sugar and place onto cookie sheet.
  • Step 8 : Flatten each ball with a fork, making a criss-cross pattern.
  • Step 9 : Bake for 8-10 minutes or just until the cookies begin to brown. Do NOT over-bake!
  • Step 10 : Cool on wire racks and enjoy!
  • This recipe is vegetarian. Vegetarian

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