Baked Honey Sriracha Chicken Wings
Forget going out to eat or ordering takeout every time you crave American food. Try making Baked Honey
Peanut Butter Sriracha Cookies
Details
- Serving Size: 60
- Vegetarian: True
- Weight Watchers: 8 Points
Cuisine
- dessert
Ingredients
- 1 cup Unsalted Butter (softened)
- 1½ cups Crunchy Peanut Butter (or Sunbutter if allergic to peanuts)
- 1 cup Sugar
- 1 cup Brown Sugar (packed)
- ¼ c Sriracha
- 2 Eggs
- 1 tsp Vanilla extract
- 2¾ to 3 cups All-Purpose Flour (finished dough should be soft, but not sticky)
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1½ teaspoons baking soda
- Granulated sugar for dipping dough balls into.
- Optional: 1-2 cups Chocolate Chips to add to dough. OR Add a Hershey's Chocolate Kiss on top as done for Peanut Butter Blossoms. Doesn't change baking time.
Instructions
Cream together butter, peanut butter and sugars.
Slowly add in sriracha, eggs and vanilla. Beat until combined.
In another bowl mix together flour, baking powder, baking soda and salt.
Gently mix flour into peanut butter mixture until well combined.
Place batter into refrigerator for 1 hour to chill.
Flatten each ball with a fork, making a criss-cross pattern.
Bake for 8-10 minutes or just until the cookies begin to brown. Do NOT over-bake!
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