Peanut Cookies With Red Chile Crackle Recipe

Name: Peanut Cookies With Red Chile Crackle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅓ cup unsalted dry roasted peanuts, chopped; 1 cup semi-sweet chocolate chips; 2 tablespoons new mexico chile powder; ¼ cup sugar; ¼ teaspoon cayenne

Servings: persons

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
⅓ cup unsalted dry roasted peanuts, chopped
1 cup semi-sweet chocolate chips
2 tablespoons new mexico chile powder
¼ cup sugar
¼ teaspoon cayenne

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

Fat

225

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Peanut Cookies With Red Chile Crackle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions