PEANUT COOKIES WITH RED CHILE CRACKLE
PEANUT COOKIES WITH RED CHILE CRACKLE Peanutty & chocolatey cookies with a touch of heat in the red chile sugar coating. While they bake the red sugar cracks, creating an interesting and colorful coating. If you like your cookies chewy, wrap them airtight while they are slightly warm. For crispier versions, let them cool completely before serving. They freeze well, wrapped airtight, if you can resist eating them hot from the oven!
- 1 cup BUTTER
- 1 cup freshly ground PEANUT BUTTER
- 1 cup SUGAR
- 1 cup packed BROWN SUGAR
- 2 large EGGS
- 1 tsp. VANILLA
- 3 cups WHOLE-WHEAT PASTRY or ALL-PURPOSE FLOUR
- 1 Tbsp. BAKING SODA
- 1 cup dry-roasted, skinless, unsalted PEANUTS
- 1 cup SEMISWEET CHOCOLATE CHIPS
- 2 Tbsp. NEW MEXICO RED CHILE POWDER
- ¼ cup SUGAR
- ¼ cup CAYENNE
- In a large bowl, beat with a mixer the butter, peanut butter and 1 cup each of white and brown sugar until creamy. Beat in the eggs and vanilla. Stir in the flour and soda until well combined. Stir in the peanuts and chocolate chips. Cover the bowl and place it in the refrigerator for one hour.
- In a small bowl, stir together the chile powder, Â¼ cup sugar and cayenne. Lightly grease cookie sheets.
- Take heaping tablespoons of the dough and roll into balls. Roll each ball in the chile sugar and place on the cookie sheets, allowing 2 inches between the cookies. Bake at 350 degrees for about 12 minutes until they are lightly golden and just set. Leave on the cookie sheet one minute, then remove with a spatula to a wire rack to cool.
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