PEANUT BUTTER SPICE COOKIES RECIPES

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SPICY PEANUT BUTTER COOKIES RECIPE - FOOD.COM



Spicy Peanut Butter Cookies Recipe - Food.com image

Make and share this Spicy Peanut Butter Cookies recipe from Food.com.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 dozen

Number Of Ingredients 14

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon ground ginger
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
1 1/4 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup cinnamon, for coating
1 cup sugar, for coating

Steps:

  • Cream butter, peanut butter, sugars, egg and vanilla. Blend all the dry ingredients. Add to creamed ingredients. Shape into 1-inch balls and coat in cinnamon/sugar coating mixture. Place on an ungreased cookie sheet 1 to 2 inches apart.
  • Bake at 375F for 10 - 13 minutes.

Nutrition Facts : Calories 990.8, FatContent 41.4, SaturatedFatContent 18.4, CholesterolContent 113.9, SodiumContent 726.1, CarbohydrateContent 150.6, FiberContent 11.2, SugarContent 105, ProteinContent 14.6

SPICY PEANUT BUTTER COOKIES | RECIPES | WW USA



Spicy peanut butter cookies | Recipes | WW USA image

If the classic crosshatch pattern doesn't tell you they are peanut butter, the deep nutty flavor will. These cookies pack a protein punch, thanks to our secret ingredient: canned chickpeas. The legumes replace much of the butter you’d often find in cookie dough, while echoing and deepening the nutty taste of the peanut butter. Whole wheat flour replaces traditional flour for an earthy note while a bit of crushed red pepper adds a hint of heat. If you'd rather skip the heat, you can easily omit it. Try serving these for a fun dinner party dessert to evoke nostalgia with an adult twist. Store any uneaten cookies in an airtight container to maintain their freshness.

Provided by WEIGHTWATCHERS.COM

Categories     Snacks,Dessert

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 30 servings

Number Of Ingredients 11

4 spray(s) Cooking spray (optional)
0.5 cup(s) Chickpeas undrained
1 cup(s) Whole wheat flour
0.5 tsp Table salt
0.5 tsp Baking soda
0.25 tsp Red pepper flakes or more to taste
1 cup(s) Reduced sodium peanut butter
0.75 cup(s) Packed light brown sugar
0.25 cup(s) Regular butter softened
1 large egg(s) Egg(s)
1 tsp Vanilla extract

Steps:

  • Arrange oven racks in the upper and lower thirds of oven; preheat oven to 350°F. Line 2 large baking sheets with parchment paper (or coat with nonstick spray); set aside.
  • Into a 1-cup measuring cup, pour chickpeas. Add enough liquid from can just to cover chickpeas. Transfer to a blender or mini food processor and puree until smooth.
  • In a small bowl, whisk flour, salt, baking soda, and red pepper flakes; set aside. In a large bowl using an electric mixer, beat peanut butter, brown sugar, and butter until light and fluffy. Beat in egg and vanilla, then pureed chickpeas. Using mixer on low speed, beat in flour mixture to just blend.
  • Shape dough into 30 balls, each 1 rounded tbsp. On prepared baking sheets, arrange dough, leaving at least 2 inches between rounds. Using the palm of your hand, press each ball down to flatten. Using the back of a fork, press a crosshatch pattern onto the top of each cookie.
  • Bake until cookies turn slightly golden, rotating pans halfway through baking, 12 to 15 minutes. Let cool on baking sheet 1 to 2 minutes, then transfer to a wire rack to cool completely.
  • Serving size: 1 cookie

Nutrition Facts : Calories 117 kcal

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