Peanut-Butter-Pepper Cookies, Crunchy

By PattyA

very good

Ingredients

• 1-1/4 cups flour
• 1-1/4 teaspoons kosher salt
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/3 cup granulated sugar, plus more for pressing
• 1/2 cup packed light brown sugar
• 1/2 cup peanut butter
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup roasted, peanuts, coarsely chopped

Preparation

Step 1

Line 2 baking sheets with parchment paper. Preheat oven to 350 degrees.

In a medium bowl, whisk the flour, salt, cayenne, and baking soda.

In a large bowl, stir the butter, granulated sugar, and brown sugar until creamy.

Stir in the peanut butter, egg and vanilla. Add the flour mixture to the peanut butter mixture and stir to combine.

Stir in the peanuts.

Scoop the dough into 2-tablespoon balls, roll in sugar, and place on the prepared sheets at least 2 inches apart.

Using a fork, gently press a crisscross in the top of each cookie, flattening it out to a 2 inch circle.

bake until the cookies are light brown around the edges and on the bottom, 12 to 14 minutes, rotating the sheets halfway through.

Let cookies cool for 5 minutes on the sheets no racks, then move them to the racks to cool completely. Store in an airtight container at room temperature for up to 2 days or in freezer for 1 month.