Turn up the heat with Chili Crisp Peanut Butter Cookies!
Creamy SKIPPY® Peanut Butter, savory miso, and spicy chili crisp come together for a sweet, salty, and fiery flavor explosion. Perfect for adventurous snackers who like their cookies with a kick!
Ingredients
20 cookies
| 1 | cup SKIPPY® Natural Creamy Peanut Butter Spread |
| 1 | tablespoon yellow miso |
| 1 | egg |
| ⅔ | cup sugar, divided |
| ⅔ | cup brown sugar |
| 1 | teaspoon kosher salt |
| 1 | teaspoon baking soda |
| 4 | teaspoons chili crisp |
| Crushed red chilis, as desired |
Directions
Heat oven to 350°F. Line 2 baking sheets with parchment paper.
In large bowl, beat together peanut butter, miso, and egg until smooth. Beat in 1/3 cup sugar, brown sugar, salt and baking soda. Stir in chili crisp.
Divide dough into 20 balls. Roll each ball in remaining 1/3 cup sugar. Place 2-inches apart on prepared baking sheets.
Using fork, flatten each cookie ball in a crisscross pattern. Sprinkle each with crushed red pepper as desired.
Bake 8 to 10 minutes, rotating baking sheets once, or until cookies are spread out, puffed, and slightly cracked on top. Let cool completely on pans before removing.
