In an effort to keep some of my favorite people stocked up, I’ve been baking cookies every month, and now that I’ve baked some of my favorites, I’m exploring new territories. And you know how much I love sriracha!
I’ve seen this recipe around a lot, and adapted mine from The Sugar Pixie. I used a commercial brand sriracha instead of some from my homemade stash because mine tends to have a stronger fresh pepper flavor, whereas the commercial stuff has more kick—I also find the thicker consistency is better for baked goods.
So who is this cookie perfect for? Anyone who enjoys the traditional peanut butter cookie, but also likes things with a kick! I almost thought I hadn’t used enough sriracha when I sampled a cookie … however, 30 seconds in to chewing I was awarded with a pleasant slow burn that lasted for the rest of the cookie. Success!
Unfortunately, Ray is allergic to peanut butter, so he didn’t get to try any, but he did say they smelled amazing while they were baking. So now my plan is to make the recipe again, using either homemade almond or cashew butter so he can try some.
If you don’t want 5 dozen cookies (yeah, that’s a lot), this recipe cuts in half pretty easily. Enjoy!