It’s been a few years since I made these cookies, but I still love a bit of heat in my dessert baking. They are made with PB & Co The Heat Is On peanut butter that was sent to me to try back then. As expected, I was an instant fan.
Ever since I made Fiery Peanut Butter Cookies with Peanut Butter & Company’s The Heat Is On, I’ve wanted to experiment more with spicy desserts.
Thanks to my minor addiction with Vosges Haut-chocolat, I can’t get enough of sweets with savory spices. So for Halloween I thought I’d try out a new version of cookies. I figure if nothing else you can trick a few people into trying them.
Despite the initial response you might get to the name, I promise after one bite they will want another. The warm heat, rich dark chocolate, nuttiness and curry turn out to be some pretty amazing partners in a cookie.
Happy Halloween!
Spicy Chocolate Peanut Butter Cookies with Curry Glaze
Makes: About 18 cookies
Ingredients
½ cup mascavo sugar
½ cup unsalted butter, softened
1/3 cup PB & Co The Heat Is On
1 large egg
1 ¾ cups white whole wheat flour
2 tablespoon unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup dark chocolate chips
Glaze
1 cup confectioner’s sugar
2 tablespoons meringue powder
½ teaspoon curry powder
Milk (any variety)
Prep
Preheat your oven to 350 degrees F. In the bowl of a mixer combine the sugars and butter. Cream on medium-high until light and fluffy. (Note: white and brown sugar will substitute for the sugars listed). Add the peanut butter and continue to mix until all ingredients a combined. Blend in the egg.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Gradually add dry ingredients to the mixing bowl and blend on medium speed just until combined. Stir in the chocolate chips.
Roll into balls about ¾ inch in diameter. They will not spread much during baking, flatten slightly with your hand. Bake for 10-12 minutes or until cookies are firm in the center. Transfer to a wire rack and allow to cool completely.
In a small bowl, combine the confectioner’s sugar, meringue powder and curry. Add milk, a 1/2 teaspoon to 1 teaspoon at a time until the glaze can be poured, but is thick enough to still coat the spoon. Take cooled cookies one by one and dip the tops into the glaze. Place on a cooling rack that has been set over a baking sheet to allow excess to drip on the sheet. Use a spatula to spread glaze if necessary.
Allow to sit untouched for about 15 – 20 minutes for glaze to harden.
Disclaimer: Peanut Butter & Co sent me the peanut butter used in this recipe free of charge. I was not obligated to blog about it and received no compensation for doing so.
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i wasnt sure whether i had read the title of this post right!! never thought id see the words choc and curry and spicy together lol. but man, it does sound and look very delicious…i wish we have spicy PB here too for me to experiment on! im sure they are addictive 🙂
These sound so good to me, I love a little spice with my sweet.
I’m a huge curry fan to begin with, so these cookies sound really cool! What a yummy treat for Halloween!
Oh yeah! These look and sound wonderful. I could probably eat the icing alone.
Yum! I think I need to get me some spicy PB and get to experimenting.
i have never eaten cookie with curry, this is so interesting, i just curious how it taste! Thanks for sharing.
Hi Lori, Your Spicy Chocolate Peanut Butter Cookies with Curry Glaze recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/301?source=blog Congrats again!! 🙂
Oh wow! These are terrific, absolutely my new favorite cookie. It would have been enough to just alert me to the existence of spicy peanut butter (which is easily replicated using this recipe: http://www.peanutbutterboy.com/hot-spicy-peanut-butter/), but then there is this glorious recipe!
Because I live alone and have no restraint when it comes to baked goods, I cut this in third and baked 9 cookies. I had no eggs to spare, so I used a chia “egg” with good results, though my mix was a little dry, leading me to throw in about 1 Tbsp applesauce. It came out well, but I’m sure the recipe as written is better.
I’m not a big frosting/glaze on cookies fan, so I just mixed up about 1 tsp curry, 1 Tbsp confectioners sugar, and a dollop of yogurt and then drizzled it on most of the cookies after they’d cooled.
Anyway, just fantastic, I love it – thanks so much for creating and posting!