There’s no reason you can’t have spicy cookies.
And we love the sriracha and chocolate chips as they’re combined here. It’s an unbelievable combination that you just don’t want to miss. This will make about 18 to 24 cookies, but it all depends on the size of the cookies as you lay them on the tray. And don’t worry, kids with even the slightest level of capsaicin tolerance will ask for these cookies.
¾ cups Butter
¾ cups Brown sugar
½ cup Sugar
2 large Eggs
1 teaspoon Vanilla
1 tablespoon Mad Dog 357 Reaper Sriracha Hot Sauce
2 cups all-purpose flour
2 teaspoons Cinnamon
¼ teaspoon Cayenne pepper
¾ teaspoon Baking powder
¼ teaspoon Kosher salt
12 ounces Bittersweet chocolate chips
Preheat your oven to 325ºF. Line baking sheets with baking paper. In a large bowl, cream together the butter and sugars until they are light and fluffy. Beat in the eggs one at a time, followed by the vanilla and the Mad Dog 357 Reaper Sriracha Hot Sauce.
In a different bowl, whisk together all the dry ingredients. Slowly add the dry ingredients to the butter mixture and mix until the flour disappears. (Though you should try not to over mix.) Fold in the chocolate chips.
Portion out heaping tablespoons of dough onto the baking sheets, giving each of the cookies plenty of room. Bake the cookies for 12 to 15 minutes, until lightly browned around the edges. Allow cooling for 5 to 10 minutes before eating.