Spicy Peanut Butter Cookies Recipes

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.
• Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms.
• Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar.
• Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Steps:

• Cream butter, peanut butter, sugars, egg and vanilla. Blend all the dry ingredients. Add to creamed ingredients. Shape into 1-inch balls and coat in cinnamon/sugar coating mixture. Place on an ungreased cookie sheet 1 to 2 inches apart.
• Bake at 375F for 10 - 13 minutes.

Steps:

• Whisk the flour, baking soda and salt together in a medium bowl. In a large bowl, beat the butter until smooth with an electric mixer. Pour in the honey, continuing to beat the entire time. Beat in the egg until fully combined. Mix in the peanut butter and vanilla until smooth and creamy, then stir in the dry ingredients until well combined. Cover and chill until firm, about 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the sugar, chile flakes and peanuts in a medium bowl. Scoop a heaping tablespoon of dough and roll it into a ball. Roll in the sugar mixture to coat. Place on a prepared cookie sheet and press the top down to flatten with the back of a fork. Repeat with the remaining dough, leaving 2 inches between each cookie. Bake until golden and set, about 15 minutes. Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.