Peanut Cookies With Red Chile Crackle
Ready In: 1 hr
Yields: 5 dozen
Ingredients
- 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
Directions
- 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.
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