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.