Peanut Butter Cookies with Spicy Honey

Votes: 1

Time: 2 hours 15 minutes
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 184, total fat 11 G., saturated fats 4 G., proteins 4 G., carbohydrates 20 G., fiber 1 G., cholesterol 18 mg, sodium 95 mg, sugar 13 G.

These soft peanut butter cookies will delight you with the combination of warm nuttiness and a slight tang from the tangy honey. If you can't find this honey in the supermarket, you can make it at home—the recipe is in the notes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups premium flour
1 teaspoon of baking soda
0.5 tsp salt
110 g unsalted butter at room temperature
3/4 cup hot honey (see note)
1 large egg at room temperature
3/4 cup chunky peanut butter
1 tsp vanilla extract
1/3 cup sugar
2 tsp chili pepper flakes
3/4 cup coated peanuts, chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, honey, red pepper flakes, Peanut butter, Peanut

Cooking the dish according to the recipe:

In a medium bowl, combine the flour, baking soda, and salt. In a large bowl, beat the butter with a mixer until smooth. Pour in the honey, whisking continuously. Beat in the egg until fully incorporated. Stir in the peanut butter and vanilla extract until fully incorporated, then add the flour mixture and knead until smooth. Cover and refrigerate until firm, about 1 hour.
Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. In a medium bowl, combine the sugar, chili flakes, and peanuts. Scoop a heaping amount of dough and roll into a ball. Roll in the sugar mixture to coat. Place on the prepared baking sheet and press down with the tines of a fork to flatten. Repeat with the remaining dough, spacing the cookies 2 inches (5 cm) apart.

Bake until golden brown, about 15 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack and let cool completely.

Note

To make homemade hot honey, combine 1 cup of honey with 1 tablespoon of chili flakes and simmer for 30 minutes. Let it steep for 1 hour at room temperature, then strain.

Categories:

recipe / Calorie content of prepared meals / Mixer / Summer dishes / Desserts / Cookie / Food Network - recipes / American cuisine