Sriracha Peanut Butter Cookies

In a large bowl, cream together the butter, peanut butter and sugars with a hand mixer.

Add in the Sriracha, eggs and vanilla. Continue mixing until well combined.

In another medium bowl, whisk together the flour, baking powder, baking soda and salt.

In three parts, add the flour mixture to the peanut butter mixture, fully combining between each addition. The dough should be soft but not sticky. If the dough is still sticky, add an extra tablespoon of flour and mix. Keep doing this until the dough no longer sticks to your hand.

Fold in the chocolate chips.

Chill in the refrigerator for at least an hour.

Once chilled, heat the oven to 350 F and line two baking sheets with Reynolds Kitchens^® Parchment Paper with SmartGrid^®.

In a small bowl, add approximately 1/4 cup of white sugar for rolling.

Using a cookie scoop, scoop dough balls, then roll in the sugar. Set on your pan with equal spacing (use the SmartGrid^®). Using a fork, press a criss-cross pattern into your dough balls.

Bake for 8–10 minutes or until the cookies just start to brown around the edges.

Remove from the oven and transfer to a wire cooling rack to finish cooling.