PEANUT COOKIES WITH RED CHILE CRACKLE Recipe

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PEANUT COOKIES WITH RED CHILE CRACKLE
Peanutty & chocolatey cookies with a touch of heat in the red chile sugar coating. While they bake the red sugar cracks, creating an interesting and colorful coating. If you like your cookies chewy, wrap them airtight while they are slightly warm. For crispier versions, let them cool completely before serving. They freeze well, wrapped airtight, if you can resist eating them hot from the oven!

Prep time:
Cook time:
Servings: 5 dozen
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Ingredients

Cost per serving $1.70 view details

Directions

  1. In a large bowl, beat with a mixer the butter, peanut butter and 1 cup each of white and brown sugar until creamy. Beat in the eggs and vanilla. Stir in the flour and soda until well combined. Stir in the peanuts and chocolate chips. Cover the bowl and place it in the refrigerator for one hour.
  2. In a small bowl, stir together the chile powder, ¼ cup sugar and cayenne. Lightly grease cookie sheets.
  3. Take heaping tablespoons of the dough and roll into balls. Roll each ball in the chile sugar and place on the cookie sheets, allowing 2 inches between the cookies. Bake at 350 degrees for about 12 minutes until they are lightly golden and just set. Leave on the cookie sheet one minute, then remove with a spatula to a wire rack to cool.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 252g
Recipe makes 5 servings
Calories 1213  
Calories from Fat 651 54%
Total Fat 75.04g 94%
Saturated Fat 35.2g 141%
Trans Fat 0.0g  
Cholesterol 189mg 63%
Sodium 1330mg 55%
Potassium 614mg 18%
Total Carbs 128.17g 34%
Dietary Fiber 5.2g 17%
Sugars 114.03g 76%
Protein 17.31g 28%
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Comments

  • Rivertree Kitchen
    May 15, 2012
    Heat plus sweet is always great, and these sound delicious, but surely you didn't mean 1/4 CUP cayenne!

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