The Hands-Down Best Chili Crisp Peanut Butter Cookie Recipe by a Chef

Hi there! If you are the kind of person who puts chili crisp on everything, this is the recipe for you. The inspiration for these cookies comes from cold spicy peanut noodles, it's the perfect flavor profile to morph into something sweet. Nutty and umami with a caramel finish, the chili crisp lends a nice depth of flavor and unforgettable spice. I use the classic Lao Gan Ma, but feel free to use your favorite brand. I suggest using the actual crisp part versus just the oil, so you don't change the ratio of wet to dry ingredients too much. 

These cookies are chewy from the dark brown sugar which also adds nice molasses notes. They are the perfect bake for an everyday snack or dessert to cap off your favorite Chinese take out. 

Ciao,

Chef Clarice Lam

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

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Yield 12 cookies

Author Clarice Lam

Prep time

15 Min

Cook time

15 Min

Inactive time

6 Hour

Total time

6 H & 30 M

Print

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The Best Chili Crisp Peanut Butter Cookies recipe by an expert chef

These Easy Peanut Butter Cookies with a Spicy Twist are by celebrity chef Clarice Lam.

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Ingredients

• 85 g (6 tablespoons) unsalted butter, room temperature
• 130 g (1/2 cup) peanut butter
• 100 g (1/2 cup) dark brown sugar
• 100 g (3/4 cup) powdered sugar
• 1 large egg
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 2-3 tablespoon chili crisp (I use Lao Gan Ma)
• 210 g (1 ½ cups) all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 1/2 tsp baking soda

Instructions

1. In the bowl of a stand mixer fitted with paddle attachment, combine the butter, peanut butter, dark brown sugar, and powdered sugar. Mix until light and fluffy, about 2 minutes.
2. Scrape down the sides and bottom of the bowl and add the egg. Paddle until combined. With the mixer running, slowly drizzle in the vegetable oil and vanilla extract. Add the chili crisp and mix until fully combined.
3. Scrape down the sides and bottom of the bowl and add the flour, salt, baking powder, and baking soda. Mix until fully combined and no streaks remain.
4. Transfer the dough to an airtight container and chill in the refrigerator for at least 6 hours, preferably overnight.
5. Preheat the oven to 350°F. Line a sheet tray with parchment paper and scoop balls of dough, placing them onto the baking tray with at least 2 inches of space in between.
6. Bake until golden brown around the bottom, about 12 to 15 minutes. Allow to fully cool before eating.

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About the recipe developer: Clarice Lam is a James Beard-nominated pastry chef, cookbook author, and TV personality. Most recently, she was on The Dr. Seuss Baking Challenge in her first role as a series judge on Prime Video. In the fall of 2024, she released her debut cookbook, Breaking Bao, published by Chronicle Books, which was named a Best Cookbook of 2024 from both Food & Wine and The New York Times, and in 2025 earned her a James Beard nomination.