RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4255
| View Recipe |
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| Recipe Name: |
Peanut Butter Sriracha Cookies - Copy |
| Source: |
Unknown |
Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
60.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.32
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 5
Dozen
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
cookie sheets, Oxo Medium Cookie Scoop |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Cream together butter, peanut butter and sugars.
Slowly add in sriracha, eggs and vanilla. Beat until combined.
In another bowl mix together flour, baking powder, baking soda and salt.
Gently mix flour into peanut butter mixture until well combined. Place batter into refrigerator for 1 hour to chill.
Pre-heat oven to 375 degrees.
Roll dough into approx 1" sized balls or use a Medium sized cookie scoop/Size 40 - 1½tbs portion. Dip the top of dough ball into granulated sugar and place onto cookie sheet.
Flatten each ball with a fork, making a criss-cross pattern. Bake for 8-10 minutes or just until the cookies begin to brown. Do NOT over-bake!
Cool on wire racks and enjoy! |
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| Nutrition per Serving: |
| Calories: |
296 |
Total Carbs: |
32.2 |
Net Carbs: |
30.4 |
| Cholesterol: |
17.6 |
Fat: |
16.2 |
Protein: |
6.13 |
| Fiber: |
1.88 |
Sodium: |
297.85 |
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