Turn up the flavor with these Peanut Butter Habanero Cheddar Cookies, a bold sweet-and-spicy cookie recipe featuring creamy peanut butter, tangy Cabot Habanero Cheddar, and crunchy roasted peanuts. Soft, chewy, and packed with savory heat, these unique cookies pair perfectly with Honeycomb Ice Cream for an unforgettable gourmet dessert experience.
Ingredients
1 ¼ cup all purpose flour
½ teaspoon baking soda
¼ teaspoon of salt
½ cup Cabot Unsalted Butter, softened
½ cup dark brown sugar
¼ cup granulated sugar
1 large egg, room temperature
½ teaspoon vanilla extract
⅓ cup creamy peanut butter
4 ounces Cabot Habanero Cheddar Cheese, shredded
¼ cup dry roasted peanuts, chopped
Directions
-
WHISK flour, baking soda, and salt in a small bowl. Set aside.
-
ADD butter, brown sugar, and granulated sugar to a medium bowl. Beat until combined.
-
ADD egg, vanilla extract, and peanut butter. Beat until combined.
-
ADD the flour mixture and mix until just combined. Stir in shredded cheese. Cover and chill the dough in the refrigerator for 30 minutes.
-
PREHEAT oven to 325°F. Line a large (half sheet) baking sheet with parchment paper. Set aside.
-
DROP cookie dough 2 inches apart onto the prepared baking sheet using a 3 tablespoon cookie scoop. Press the top of cookie dough into the chopped peanuts to coat. Bake 6 cookies at a time on half sheet pan, or 3 on a quarter sheet pan.
-
BAKE for 13-14 minutes. Cool for 20 minutes on baking sheet. Then transfer to cooling rack and cool completely.
Featured Products
Turn up the flavor with these Peanut Butter Habanero Cheddar Cookies, a bold sweet-and-spicy cookie recipe featuring creamy peanut butter, tangy Cabot Habanero Cheddar, and crunchy roasted peanuts. Soft, chewy, and packed with savory heat, these unique cookies pair perfectly with Honeycomb Ice Cream for an unforgettable gourmet dessert experience.
Directions
-
WHISK flour, baking soda, and salt in a small bowl. Set aside.
-
ADD butter, brown sugar, and granulated sugar to a medium bowl. Beat until combined.
-
ADD egg, vanilla extract, and peanut butter. Beat until combined.
-
ADD the flour mixture and mix until just combined. Stir in shredded cheese. Cover and chill the dough in the refrigerator for 30 minutes.
-
PREHEAT oven to 325°F. Line a large (half sheet) baking sheet with parchment paper. Set aside.
-
DROP cookie dough 2 inches apart onto the prepared baking sheet using a 3 tablespoon cookie scoop. Press the top of cookie dough into the chopped peanuts to coat. Bake 6 cookies at a time on half sheet pan, or 3 on a quarter sheet pan.
-
BAKE for 13-14 minutes. Cool for 20 minutes on baking sheet. Then transfer to cooling rack and cool completely.
