Chipotle Peanut Butter Cookies

By Renee's Kitchen Adventures

The classic peanut butter cookie gets amped up with Chipotle chile peppers!


  • 1 1/4 cup natural no sugar added smooth peanut butter (I like Smucker's)
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cup brown sugar, packed
  • 3 TBS milk
  • 2 tsp. pure vanilla extract
  • 1 large egg
  • 1 - 2 tsp. ground Chipotle Chile Pepper
  • 1 3/4 cup all purpose flour
  • 3/4 tsp.fine kosher salt
  • 3/4 tsp. baking soda
  • 1/2 cup chopped salted cocktail peanuts


  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment, use a silpat, or spray with cooking spray.
  2. In large bowl, cream peanut butter and butter with electric mixer. Add in the brown sugar, egg, and milk and beat until combined.
  3. Add 1 to 2 teaspoons ground Chipotle Chile powder. (1 tsp for more mild heat, 2 tsp. to turn it up!) and mix well.
  4. Combine flour, salt and baking soda in a small bowl. Beat into the creamed mixture until just mixed. Add in the chopped peanuts and mix until just combined.
  5. With a small cookie scoop, measure out dough and roll into balls. Place on prepared cookie sheets about 2" apart. Depress slightly with fingers and cross-hatch with fork dipped into flour.
  6. Bake for 8 - 10 minutes, or just until set. Do not overbake! Allow to cool for a few minutes before removing to wire rack to cool completely.

Yield: approx. 4 dozen cookies

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 10 mins.

Total time: 20 mins.