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Peanut butter hot sauce cookies

Wooo! Time to bake something fun!

I’ve definitely been eyeing off doing a super chunky cookie like this, with the weather getting colder the idea of a mug of grown-up hot chocolate and a few spicy cookies around the fire, sure sounds like a nice time.

Ok shopping list

  • Plain flour

  • Bicarb soda

  • Salt

  • Honey

  • Golden syrup

  • Maple syrup

  • Egg

  • Peanut butter

  • Hot sauce

  • Honey roasted peanuts

  • Raw sugar

There’s no need to pre heat your oven just yet, these cookies need to be rested before you bake them so there’s plenty of time to pre heat then. You can also make this dough a day or two in advanced if you’re baking for a special occasion.

Ok let’s get started.

Whisk together in a medium bowl

1 1/2 cups plain flour

1 teaspoon baking soda

1/2 teaspoon salt

Beat until smooth using a spatula, or paddle attachment with a mixer

115g unsalted butter, at room temperature

Meanwhile heat ¾ cup of syrups

(You can use any combination of these syrups depending on what you like best or have on had)

¼ cup honey

¼ cup golden syrup

¼ cup maple syrup

Once the syrups are hot slowly pour them into the butter

Continuing to beat the entire time.

With all the syrup incorporated add

1 large egg, at room temperature

Beat in the egg until fully combined.

Separately combine

3/4 cup peanut butter

40ml Hot Sauce

(we used Habanero 23%, Plum, Bay. All of the autumn collection work well in this recipe, it’s all about how hot you wanna go)

Mix in the hot sauce into the peanut butter until smooth

Add the peanut butter to the butter mix and carefully combine

(Swap to the dough hook if using mixer)

Add in the dry ingredients slowly

Mix until well combined

This dough is pretty loose so just cover the bowl and place in refrigerator for around an hour

Preheat the oven to 170 oC about 15min before baking

Lightly spray with oil, two baking trays

Line both trays with baking paper

Combine in a medium bowl.

1/2 cup raw sugar

1 cup honey roasted peanuts, chopped medium to fine, no big boys.

1 tsp of smoked paprika

Unwrap the dough

Make golf ball size balls of dough.

Roll the balls in the sugar and nuts

Place the balls evenly on tray with plenty of space so they don’t spread together when baking

Press the balls with the back of a fork to flatten

Bake until golden and set, about 15 minutes

If you like a chewy cookie take them out of the oven a few minutes early.

Cool on the baking tray for 5 minutes

Transfer to a wire rack to cool completely.

Now all you need is the adult hot chocolate (I like Frangelico)….. ooooh. Actually, these would be really good crumbled on sweet coconut rice pudding……. Yum

Let us know what you think if you give this recipe a try!



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