Crunchy Peanut Pepper Cookies Recipe | Samantha Seneviratne
Crunchy Peanut Pepper Cookies
Level: Simple Makes: 24 cookies Nutrition Facts Per Serving (1 of 24): Calories 148, Total Fat 9g, Saturated Fat 3g, Carbohydrates 15g, Dietary Fiber 1g, Sugars 8g, Protein 3g, Cholesterol 18mg, Sodium 72mg Total Time: 45 minutes (including cooling) Active Time: 10 minutes
Inspired by Hot Mix the spicy, salty snack beloved in many South Asian households that pairs peanuts, raisins, and crunchy noodles I wanted to capture those vibrant flavors in a cookie. While browsing Kalustyan's in New York, a paradise for spice lovers, I was reminded of those snack mixes and began thinking: how could I translate that spicy-salty profile into a baked treat? The result is this cookie. If you enjoy classic peanut butter cookies, you'll like this version with extra salt and a touch of cayenne for heat.
Use natural, unsweetened peanut butter for the purest, nutty flavor; make sure it's well stirred so the oil is incorporated before measuring. My preferred brands include Smucker's Natural Peanut Butter and Cream-Nut, but any well-stirred, unsweetened natural peanut butter will work.
Ingredients
- 1 1/4 cups (5 5/8 oz) all-purpose flour
- 1 1/4 tsp kosher salt
- 3/4 tsp cayenne pepper
- 1/2 tsp baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup granulated sugar, plus extra for pressing the cookies
- 1/2 cup packed light brown sugar
- 1/2 cup natural, unsweetened peanut butter, stirred well
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 3/4 cup (3 3/4 oz) roasted, salted peanuts, roughly chopped
Directions
- Prepare two baking trays by lining them with parchment paper. Arrange the oven racks so they're centered and heat the oven to 350F.
- In a medium bowl, whisk together the flour, salt, cayenne, and baking soda. In a larger bowl, beat the butter, granulated sugar, and brown sugar until creamy. Blend in the peanut butter, egg, and vanilla until smooth. Add the dry ingredients and stir until combined. Fold in the chopped peanuts.
- Portion the dough into roughly 2-tablespoon balls and place them on the lined baking sheets about 2 inches apart. Dip a fork in sugar and press a crisscross pattern into each ball, gently flattening them into circles about 2 inches wide.
- Bake on the center racks until the edges and bottoms are a pale golden brown, about 1214 minutes, rotating the trays halfway through. Let the cookies cool in the trays on a wire rack for 5 minutes, then transfer them to the rack to finish cooling. Store in an airtight container at room temperature for up to two days, or freeze for up to one month.
Notes
- Natural, unsweetened peanut butter gives the best flavor and texture use your preferred brand but ensure it's well stirred.
- The crisscross fork pattern, with the fork dipped in sugar, helps flatten the cookies evenly and prevents sticking.
- Adjust the cayenne to taste if you prefer more or less heat.
- These cookies are best fresh; freezing keeps them ready for last-minute cravings or guests.
Adapted from Samantha Seneviratne's "The New Sugar and Spice." All rights reserved to the original author.
