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Peanut Butter Cookies with Heat Recipe

I picked up these delicious peanut butter cookies at a bake sale yesterday. They start out like your typical peanut butter cookie, moist and nutty, with just a hint of curious spice but then finish with a heated kick that lingers for some time afterwards. I was so impressed, I had to hunt down the baker to get the recipe. .Luckily each baked item was tagged so it didn’t take long to find Anna over at Cookie Madness. She was kind enough to let me share the recipe with you.

Adapted from Not-So-Classic Peanut Butter Criss-Cross Cookies

Prep: 10 minutes | Bake: 10-12 minutes | Makes 3 dozen



  • 1 stick (4 oz) unsalted butter, softened
  • 1/2 cup light or dark brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 1 1/4 cup (11.25 oz) Jif or other mainstream (ie, not natural or gourmet type) peanut butter
  • 1 large egg
  • 1/2 teaspoon chipotle powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract or Mexican vanilla
  • 1 1/2 cups (6.8 oz) all-purpose flour
  • 2/3 cup peanut butter chips (such as Reese’s)
  • Rolling Sugar: 2 tablespoons of granulated sugar mixed with 1 teaspoon cinnamon


  1. Preheat oven to 350ºF. Line two baking sheets with parchment paper or non-stick foil.
  2. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl using a hand-held electric mixer, beat the butter until it is creamy. Gradually add both sugars and continue beating on medium high speed for about 2 minutes or until mixture is light and creamy. Beat in the peanut butter and egg; Scrape sides of bowl and beat in the chipotle powder, salt, baking soda and vanilla. When well blended, add flour and stir until it is blended. Stir in the chips.
  3. Shape dough into 1-inch balls. Roll the balls in the cinnamon sugar and arrange on baking sheets about 2 1/2-inches apart. Flatten balls with a fork dipped in water, making criss-cross patterns; Bake for 10-12 minutes or until ever-so-slightly browned around the edges – do not over-bake. Let cool con the baking sheets for about 5 minutes, then transfer to a wire rack

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