Friday, February 19, 2010

Spicy Peanut Butter Cookies


I’m not usually compelled to rework classic favorite recipes, but one evening after a friend ordered a meal of fresh Thai rice paper spring rolls with a spicy peanut dipping sauce, it occurred to me that it might be fun to revise a simple peanut butter cookie to reflect some of the flavors found in the Asian sauce.

If you like the taste of salty peanuts combined with a bit of heat, you’ll most likely enjoy this riff. The cookie is crunchy with lots of peanut flavor and is not overly sweet. The cayenne doesn’t hit you until the end of each bite. It’s a classic favorite that’s only slightly different. Have no fear!

Bench notes:
- Dried coriander is made from the seed of cilantro parsley and has a light lemony note.



Spicy Peanut Butter Cookies


4 oz (1 stick) butter @ room temperature
1/2 C granulated sugar
1/3 C light brown sugar, packed
scant 1/2 t salt
zest of 1 lemon
1 1/4 C flour
1/2 t baking powder
3/4 t baking soda
scant 1/4 teaspoon cayenne
1/2 t ground coriander
1 C chunky peanut butter
1 egg
1/2 t vanilla
1/2 C roasted unsalted peanuts, chopped for garnish

Sift together the flour, baking powder, baking soda and spices.

Beat the butter, both sugars, salt and lemon zest until light and smooth but not fluffy. Scrape down the sides of the bowl and add peanut butter and vanilla. Blend until smooth. Add the egg and combine well. Add the dry ingredients and mix just until the dough comes together and there are no streaks of flour.

Form the dough into 1 1/2” balls. Chill until firm.

Preheat the oven to 350 degrees. Place a dozen cookies on a baking sheet lined with parchment or a silpat. Flatten the cookies with your palm or a fork and press some chopped peanuts onto the tops of each. Bake for 10 – 12 minutes. Cool completely and store in an airtight container.

10 comments:

dawn said...

i made these a year ago? i think. but never thought to use coriander, but i used those spicy pecans from trader joes. they were so good.

Lucie said...

Yum! These look like a nice variation on already-delicious pb cookies. Are they rather chewy or crunchy?

Mimi said...

Great looking cookies, I get they were delicious!

pastry studio said...

Hi Lucie - these cookies are very crunchy.

GooberNgrape said...

peanut butter?
i'm totally with you.
as soon as i saw these i had to make them.

i used leftover home-made peanut butter spiked with smoked salt, dark brown sugar, and full belly farm sonora wheat flour to make these.
they are really tender and crisp, almost shortbready.
i love the coriander here, the spices are inspired.
i sprinkled vanilla salt on the tops of some.

this cookie is a winner.

オテモヤン said...
This comment has been removed by a blog administrator.
pastry studio said...

Hi GooberNgrape! Thanks for your feedback. Your version sounds really delicious! Glad you were able to customize it to your liking.

anna said...

This is a great idea! I don't really like peanut butter in desserts but the spice could be just the thing to hook me...hmmm.

GG Mora said...

Wow. I just made these, and they're fabulous. I love that little catch of cayenne at the back of the throat, and the citrus notes are a happy surprise.

I've only just discovered your lovely blog. Your approach to pastry is so accessible for mere mortals. And I mean that as high praise.

social media strategy said...

Wow, wonder how this tastes. Sweet and spicy on top!