Spicy Thai Peanut Butter Cookies

Category : DessertsRecipes

We recommend that you have some milk ready! Four Stars! This is one of my favorite cookie recipe straight from my mothers kitchen, with a twist.


  • 2 cups brown sugar
  • 2 cups shortening or butter
  • 2 cups white sugar
  • 3 eggs
  • 4 cups peanut butter (either smooth or chunky)
  • 2 teaspoons vanilla
  • 4 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • *1 jar of Johnson Berry Jam (see note below)


  1. Mix sugars, shortening, vanilla, peanut butter and eggs (we like organic eggs) in a bowl. After those are thouroughly mixed, add flour, baking soda and salt (that have been mixed separately). I use an electric mixer to beat all these ingredients.
  2. Get a spoon and scoop out a heaping of the dough and form a mid sized ball and place on greased cookie sheet. Fork it flat, making an indent in the middle with a spoon (you will place a little dollop of Johnson Berry Jam in it when it cools).
  3. Bake for 10 minutes – (I like mine soft). You can bake it longer if you like yours crunchy.
  4. After cooking – place on cooling rack for about 10 minutes (try not to wolf them all down while still hot or you’ll burn your tongue…so I’ve heard).
  5. *ADD a teaspoon of Strawberry Pepper Jam (for the wimps). Strawberry Habanero Jam (for the Big Kids) or the Strawberry XXX Jam (for the Crazy Ones). I would just recommend the good, old Johnson Berry Farm Strawberry Jam!

Other Optional Suggestions

Add a chocolate “kiss” to the center dollop of Johnson Berry Jam.

Roll the dollop of cookie dough in white sugar before you put it on the cookie sheet.

Add 1 cup of unsalted peanuts to your recipe to get a really nutty cookie.



Makes about 90 good sized cookies

Bake at 350 for about 12 minutes – (10 min. if you like them soft)

Comments are closed.