Prep 25 mins
Cook 24 mins
- 1⁄2 cup unsalted butter, at room temperature
- 1⁄2 cup dark brown sugar
- 1⁄2 cup unbleached cane sugar
- 1 egg
- 1 cup natural creamy peanut butter
- 1⁄2 teaspoon vanilla
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup chocolate chips
- 1 cup all-purpose flour
- 1 tablespoon canola oil
- 1 tablespoon chinese chili oil
- 1⁄2 cup finely diced walnuts
- 1⁄8 teaspoon cayenne pepper
- 1⁄8 teaspoon powdered ginger
- 1⁄8 teaspoon nutmeg
- 2 tablespoons sugar
- Heat oven to 375 degrees F, line a couple cookie sheets with parchment paper (or butter the pans).
- In a mixer, mix the butter until it is soft and creamy.
- Then add both the brown and cane sugar, until it is well mixed.
- After that is mixed, add the egg, peanut butter, vanilla, baking soda, and salt.
- Finally, add the chocolate chips.
- Set aside.
- In a medium sized skillet; add the canola oil and chile oil, heat on the range until sizzling.
- Add the walnuts, and toss for a couple minutes until golden brown.
- Add the cayenne, ginger, and nutmeg.
- Continue to toss for another 1 to 2 minutes.
- Finally add the sugar to soak in all the goodness at the bottom of the pan.
- (Strain them to make sure no oil goes into the cookie mix.) Add the walnuts to the batter.
- Finally, fold the flour into batter, but don't mix too well.
- (If you need a wee bit more flour, don't hesitate to add, but the walnuts make for less of a need for large amounts of flour.) Once the flour is folded in, scoop out spoonfuls of dough, and place them on the prepared pan.
- Press down with fork.
- Bake for 14 to 17 minutes (depending on your oven) until golden brown.
- Let cool on rack.
- The spicy walnuts add a crunch and a finish that is quite a fun surprise.
These were easy to make and absolutely yummy. It's like a cookie version of Pad Thai; peanutty with a bit of heat.