Peanut Butter Sriracha Cookies

Between cleats at the door and a math worksheet on the counter, Peanut Butter Sriracha Cookies felt doable.

As it warmed, the kitchen smelled like ginger and scallion brightness. I chilled the dough while the oven climbed; patience pays in texture.

It respected my time: chop, stir, bake—no precious pauses or extra bowls.

We paused once for a homework question about fractions, which somehow turned into a measuring lesson.

A small pinch of flaky salt at the end made the flavors feel deliberate, not accidental.

It wanted brightness, so I set lemon wedges on the table and it helped immediately.

I paused once to check color rather than the timer; food tells you more by sight and scent than numbers ever will.

A cup of tomato soup on the side turned it into an easy win.

I wrapped portions in foil for after practice; nobody complained.

Next time I’d finish with lemon or a spoon of vinegar; brightness is the difference between fine and good.

People hunting peanut butter sriracha cookies recipe will appreciate that this doesn’t pretend to be fancy to taste good.

I’d make it again with small fixes and shave a point off the site’s rating.