Peanut Cookies With Red Chile Crackle – a delicious recipe with unsalted butter, peanut butter, sugar, brown sugar, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large mixing bowl, beat the butter, peanut butter and 1 cup white sugar and brown sugar until creamy.
2
Beat in the eggs and vanilla.
3
Add the flour and baking soda, continuing to mix until well combined.
4
Add the peanuts and chocolate chips, cover bowl and place in the refrigerator for about 30 minutes.
5
In a small bowl, mix together the chile powder, 1/4 cup sugar and cayenne.
6
Preheat oven to 350 degrees.
7
Prepare cookie sheets by lining with parchment paper.
8
Form heaping tablespoons of the chilled dough and roll into balls.
9
Roll each ball in the chile sugar and place on cookie sheets, allowing 2 inches between the cookies.
10
Bake at 350 degrees for 12 to 15 minutes or until lightly golden and just set.
11
Allow the cookies to cool on cookie sheet 1 minute; remove to a wire rack with spatula cool completely.
1914
kcal
Calories
101
g
Fat
225
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 cup unsalted butter, 1 cup peanut butter, 1 cup granulated sugar, 1 cup brown sugar, and more.
Yes, Peanut Cookies With Red Chile Crackle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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