I wanted to find a new cookie recipe to send back with Natalie to help her get through finals week. She asked for something not too sweet. One of her favorite snacks when she lived at home were salt and pepper roasted peanuts. We discovered them at Fresh Market and then for some reason, they stopped carrying them. Adding pepper to salty peanuts was such a great idea. When I saw this recipe for peanut butter cookies with cayenne pepper, I couldn’t wait to try them. The recipe for Peppery Peanut Butter Cookies is from a new cookbook by Samantha Seneviratne called The New Sugar & Spice. The chapters are divided by seasoning and the first chapter is Peppercorn and Chili. I bought the cookbook specifically to make the salt and pepper caramel brownies but haven’t had a chance to try them yet.
These cookies are everyone’s new favorite. You start with a traditional peanut butter cookie dough, I used Justin’s peanut butter, to make it a little healthier and less sweet. Then you add salted and roasted peanuts and the secret ingredient, cayenne pepper. Bite into these, and get a hint of pepper that lingers after you’ve finished the cookie. Unusual but awesome. These got a thumbs up from everyone which means I will be including them in my cookie gifts. I always try to find some unusual cookies to give to friends for Christmas and I think these will be perfect. Last year I made Cornmeal Lime Cookies and Cream Cheese Walnut Cookies, check them out if you are looking for something different and don’t want to go the spicy route.
Just a note you may need to put a warning on these, most people don’t expect a cookie to be spicy.
Peppery Peanut Butter Cookies
- ½ cup butter softened
- ⅓ cup suar
- ½ cup brown sugar
- ½ cup natural peanut butter
- 1 egg room temp
- 1 teaspoon vanilla
- 1 ¼ cups flour
- 1 ¼ teaspoons salt
- ¾ teaspoon cayenne
- ½ teaspoon baking soda
- ¾ cup roasted salted peanuts chopped
- Preheat oven to 350º. Line 2 baking sheets with parchment paper.
- With an electric mixer, combine butter and sugar and mix until creamy. Add peanut butter, egg and vanilla and mix to combine.
- In a separate bowl, whisk together flour, salt, cayenne and soda. Add to peanut butter mixture and mix on low until just combined. Stir in peanuts.
- With an ice cream scoop, measure out 2 tablespoon balls and place on prepared sheets. Dip a fork into sugar and flatten tops using a crisscross pattern.
- Bake for 12-14 minutes, until slightly browned on edges. Let cool on wire rack for 5 minutes before removing from cookie sheets.