Samantha Seneviratne’s Crunchy Peanut Pepper Cookies | The Kitchen | Food Network

Samantha Seneviratne's Crunchy Peanut Pepper Cookies | The Kitchen | Food Network

Samantha adds some cayenne pepper to her crunchy peanut butter cookies for a 💥spicy kick 💥
#TheKitchen, Saturdays at 11a|10c
Get the recipe ▶ https://foodtv.com/3aqRSV3
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Crunchy Peanut Pepper Cookies
RECIPE COURTESY OF SAMANTHA SENEVIRATNE
Level: Easy
Total: 45 min (includes cooling time)
Active: 10 min
Yield: 24 cookies

Ingredients

1 1/4 cups (5 5/8 ounces) all-purpose flour
1 1/4 teaspoons kosher salt
3/4 teaspoon cayenne pepper
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup granulated sugar, plus more for pressing
1/2 cup packed light brown sugar
1/2 cup natural, unsweetened peanut butter, stirred well
1 large egg, at room temperature
1 teaspoon pure vanilla extract
3/4 cup (3 3/4 ounces) roasted, salted peanuts, coarsely chopped

Directions

Line two baking sheets with parchment paper. Preheat the oven to 350 degrees F.

In a medium bowl, whisk the flour, salt, cayenne, and baking soda. In a large bowl, stir the butter, granulated sugar, and brown sugar until creamy. Stir in the peanut butter, egg, and vanilla. Add the flour mixture to the peanut butter mixture and stir to combine. Stir in the peanuts.

Advertisement

Scoop the dough into 2-tablespoon balls and place on the prepared sheets at least 2 inches apart. Using a fork dipped in sugar, gently press a crisscross pattern in the top of each cookie, flattening it out to a 2-inch circle.

Bake until the cookies are light brown around the edges and on the bottom, 12 to 14 minutes, rotating the sheets halfway through. Let the cookies cool for 5 minutes on the sheets on racks, then move them to the racks to cool completely. Store in an airtight container at room temperature for up to 2 days or in the freezer for 1 month.

Advertisement

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#Samantha Seneviratne #Cookies #TheKitchen #FoodNetwork

Samantha Seneviratne’s Crunchy Peanut Pepper Cookies | The Kitchen | Food Network
https://www.youtube.com/watch?v=pnhnvoaWcRI&feature=youtu.be

Cool Chocolate Hacks You'll Want to Try || Yummy Recipes For Special Occasions!
Five Easy Ways To Decorate Cake • Tasty

Leave a Reply

Your email address will not be published. Required fields are marked *