Chipotle Peanut Butter Cookies
If you want to add more lacto ovo vegetarian recipes to your recipe box, Chipotle Peanut Butter Cookies might be a recipe you should try. This hor d'oeuvre has 102 calories, 3g of protein, and 5g of fat per serving. This recipe serves 48 and costs 11 cents per serving. This recipe is liked by 93 foodies and cooks. It is brought to you by Renee's Kitchen Adventures. Head to the store and pick up peanuts, ground chipotle chile pepper, brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is not so awesome. If you like this recipe, you might also like recipes such as Healthy Peanut Butter Surprise Cookies (Fudgy Brownie Cookies with a Peanut Butter Center!), Death by Peanut Butter: Peanut Butter Cookies with Chocolate Peanut Butter Cups, and Healthier Sundaes (Whole Grain Peanut Butter Cookies + Peanut Butter Bananan Ice Cream).
Servings: 48
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 3/4 cup all purpose flour
3/4 tsp. baking soda
1 1/4 cup brown sugar, packed
1 large egg
1 - 2 tsp. ground Chipotle Chile Pepper
3/4 tsp.fine kosher salt
3 Tbs milk
1/2 cup chopped salted cocktail peanuts
1 1/4 cup natural no sugar added smooth peanut butter (I like Smucker's)
1/2 cup unsalted butter, softened
2 tsp. pure vanilla extract
Equipment:
hand mixer
baking sheet
bowl
oven
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees F. Line cookie sheets with parchment, use a silpat, or spray with cooking spray. In large bowl, cream peanut butter and butter with electric mixer. Add in the brown sugar, egg, and milk and beat until combined. Add 1 to 2 teaspoons ground Chipotle Chile powder. (1 tsp for more mild heat, 2 tsp. to turn it up!) and mix well. Combine flour, salt and baking soda in a small bowl. Beat into the creamed mixture until just mixed. Add in the chopped peanuts and mix until just combined. With a small cookie scoop, measure out dough and roll into balls. Place on prepared cookie sheets about 2" apart. Depress slightly with fingers and cross-hatch with fork dipped into flour.Bake for 8 - 10 minutes, or just until set. Do not overbake! Allow to cool for a few minutes before removing to wire rack to cool completely.
Step by step:
1. Preheat oven to 350 degrees F. Line cookie sheets with parchment, use a silpat, or spray with cooking spray. In large bowl, cream peanut butter and butter with electric mixer.
2. Add in the brown sugar, egg, and milk and beat until combined.
3. Add 1 to 2 teaspoons ground Chipotle Chile powder. (1 tsp for more mild heat, 2 tsp. to turn it up!) and mix well.
4. Combine flour, salt and baking soda in a small bowl. Beat into the creamed mixture until just mixed.
5. Add in the chopped peanuts and mix until just combined. With a small cookie scoop, measure out dough and roll into balls.
6. Place on prepared cookie sheets about 2" apart. Depress slightly with fingers and cross-hatch with fork dipped into flour.
7. Bake for 8 - 10 minutes, or just until set. Do not overbake! Allow to cool for a few minutes before removing to wire rack to cool completely.
Nutrition Information:
covered percent of daily need
