Prep 15 mins
Cook 45 mins
This cookie has it all--peanut butter, chocolate and a touch of red chile. A delightfully different cookie. The red sugar cracks, creating an interesting and colorful coating. These cookies freeze well. The recipe works equally well with Splenda and Splenda brown sugar blend. The recipe is adapted fromm Real New Mexico Chile Cookbook.
- 1 cup unsalted butter
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3 cups whole wheat pastry flour
- 1 tablespoon baking soda
- 1⁄3 cup unsalted dry roasted peanuts, chopped
- 1 cup semi-sweet chocolate chips
- 2 tablespoons new mexico chile powder
- 1⁄4 cup sugar
- 1⁄4 teaspoon cayenne
- In a large mixing bowl, beat the butter, peanut butter and 1 cup white sugar and brown sugar until creamy.
- Beat in the eggs and vanilla.
- Add the flour and baking soda, continuing to mix until well combined.
- Add the peanuts and chocolate chips, cover bowl and place in the refrigerator for about 30 minutes.
- In a small bowl, mix together the chile powder, 1/4 cup sugar and cayenne.
- Preheat oven to 350 degrees.
- Prepare cookie sheets by lining with parchment paper.
- Form heaping tablespoons of the chilled dough and roll into balls.
- Roll each ball in the chile sugar and place on cookie sheets, allowing 2 inches between the cookies.
- Bake at 350 degrees for 12 to 15 minutes or until lightly golden and just set.
- Allow the cookies to cool on cookie sheet 1 minute; remove to a wire rack with spatula cool completely.