Infused with cinnamon, ginger, cardamom, and a hint of black pepper, each bite delivers a comforting chai-inspired flavor with a soft, chewy texture. Finished with a sweet peanut butter glaze and a sprinkle of nutmeg, these cookies are perfect for fall gatherings, holiday trays, or anytime you crave a spiced treat. With just 10 minutes of prep and a chill time that enhances flavor, this peanut butter cookie recipe is a must-try for chai lovers.
Ingredients
| Cookies | |
|---|---|
| 1 | cup butter, softened |
| 1 | cup brown sugar |
| ½ | cup SKIPPY® Creamy Peanut Butter |
| 1 | egg |
| 1 | teaspoon vanilla extract |
| 1½ | cups flour |
| 1 | teaspoon baking powder |
| 1 | teaspoon cinnamon |
| ⅜ | teaspoon ginger |
| ½ | teaspoon nutmeg |
| ½ | teaspoon sea salt |
| ¼ | teaspoon ground cardamom |
| ¼ | teaspoon ground cloves |
| ⅛ | teaspoon ground allspice |
| ⅛ | teaspoon black pepper |
| Extra nutmeg for sprinkling glazed cookies |
| Glaze | |
|---|---|
| 1½ | cups powdered sugar |
| 2 | tablespoons SKIPPY® Creamy Peanut Butter |
| 2 | tablespoons whole milk |
Directions
For the Cookies
In bowl of stand mixer, mix together butter, brown sugar, peanut butter, egg, and vanilla.
Mix in flour, baking powder, cinnamon, ginger, nutmeg, sea salt, cardamom, cloves, allspice, and black pepper. Cover and chill one hour.
Heat oven to 375°F. Line cookie sheets with parchment paper.
Scoop dough into two-inch balls. Place on prepared cookie sheets, 2-inches apart. Flatten slightly with hand.
Bake 10 minutes or until cookies are golden brown and firm to touch. Cool on pan.
Glaze cooled cookies. Sprinkle with nutmeg.
For the Glaze
In small bowl, combine ingredients.