Peanut Cookies With Red Chile Crackle

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 cup unsalted butter
• 1 cup peanut butter
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3 cups whole wheat pastry flour
• 1 tablespoon baking soda
• 1/3 cup unsalted dry roasted peanuts, chopped
• 1 cup semi-sweet chocolate chips
• 2 tablespoons new mexico chile powder
• 1/4 cup sugar
• 1/4 teaspoon cayenne

Recipe

• 1 in a large mixing bowl, beat the butter, peanut butter and 1 cup sugar and brown sugar until creamy.
• 2 beat in the eggs and vanilla.
• 3 add the flour and baking soda, continuing to mix until well combined.
• 4 add the peanuts and chocolate chips, cover bowl and place in the refrigerator for about 30 minutes.
• 5 in a small bowl, mix together the chile powder, 1/4 cup sugar and cayenne.
• 6 preheat oven to 350 degrees.
• 7 prepare cookie sheets by lining with parchment paper.
• 8 form heaping tablespoons of the chilled dough and roll into balls.
• 9 roll each ball in the chile sugar and place on cookie sheets, allowing 2 inches between the cookies.
• 10 bake at 350 degrees for 12 to 15 minutes or until lightly golden and just set.
• 11 allow the cookies to cool on cookie sheet 1 minute; remove to a wire rack with spatula cool completely.