These Peanut Butter and Chili Flakes Cookies strike the perfect balance between creamy, nutty sweetness and a bold, fiery kick. The warmth of chili flakes blends with the richness of peanut butter to create a cookie that surprises and delights with every bite.
Preparation Time: 15 minutes
Cooking Time: 10–12 minutes
Serving Size: Makes about 20 cookies
Ingredients
- 1 cup (250g) creamy peanut butter
- 1 cup (200g) light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- 1–1½ tsp red chili flakes (adjust to taste)
- Optional: extra chili flakes for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the peanut butter and brown sugar until smooth.
- Beat in the egg and vanilla extract until well incorporated.
- Stir in the baking soda, salt, and chili flakes until evenly distributed.
- Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet, leaving space between each.
- Flatten each ball slightly with a fork to create a crisscross pattern.
- Sprinkle a pinch of extra chili flakes on top for added heat, if desired.
- Bake for 10–12 minutes, or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
- For a spicier kick, use crushed dried Thai chilies instead of regular chili flakes.
- These cookies store well in an airtight container for up to 5 days.
- Pair with a cold glass of milk to balance the heat.