Description
Pepper in a peanut butter cookie? You bet! The unexpected warmth two kinds of pepper adds makes them very hard to resist.
Ingredients
- 1-½ cup All-purpose Flour
- ¾ teaspoons Baking Soda
- ½ teaspoons Finely Ground Black Pepper
- ⅛ teaspoons (scant) Cayenne Pepper
- ¼ teaspoons Chipotle Chili Powder
- ½ teaspoons Ground Allspice
- ½ teaspoons Ground Cinnamon
- ½ cups Butter, Softened
- 1 teaspoon Pure Vanilla Extract
- ½ cups Granulated Sugar
- ½ cups Dark Brown Sugar
- 1 whole Large Egg
- ½ cups (rounded) Creamy Or Crunchy Peanut Butter
Preparation
Preheat oven to 375ºF.
Whisk flour, baking soda, black pepper, cayenne, chili powder, allspice and cinnamon. Set aside.
In a large mixing bowl, cream butter, vanilla, granulated sugar and brown sugar until soft and fluffy. Add egg and beat until smooth.
Beat in half of the dry ingredients just until incorporated. Add peanut butter and beat until smooth. Beat in remaining dry ingredients just until combined.
Form dough into 48 small balls, about the size of a walnut. Place on ungreased cookie sheets about 2 inches apart. Criss cross the top of each cookie with a fork to flatten it slightly.
Bake at 350ºF for 7–10 minutes or until cookies are lightly browned on the bottom. Do not overbake or the cookies will become dry. Remove from cookie sheets and cool completely on wire racks.
Makes about 4 dozen.
Recipe slightly adapted from Vammie on the Taste of Home cooking board.
