Steps:

Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.

In a mixing bowl, combine the softened butter and peanut butter, and mix well until smooth.

Add the egg, light brown sugar, cayenne pepper, vanilla, and milk to combine the batter.

In another bowl, combine the all-purpose flour, sea salt, and baking soda. Then pour the flour mix into the peanut butter mix and stir until the batter is without lumps.

Add the chopped salted peanuts to the batter and mix.

Roll the dough into balls (about 2 tablespoons of dough per ball), then place the cookie dough balls onto the parchment-lined baking sheets.

Keep the dough balls approximately two inches apart.

Using a fork, flatten the tops of the cookies to create a pattern. Slightly coating the fork with flour each time will keep the dough from sticking to the fork.

Put the baking sheets in the oven and bake the cookies for 10 minutes until the cookie edges are lightly brown.

Remove the cookies from the oven and transfer them to a wire rack to allow them to cool before serving.

 

Moderate the heat:

Go extra mellow with Chipotle powder (smoked, dried Jalapenos).

Opt for the extreme by adding Habanero powder.

 

This is not a gluten-free recipe. You can substitute the all-purpose flour with gluten-free flour to make it consumption-friendly for those with gluten allergies.

This is not a recipe suited to anyone with nut allergies, and unfortunately cannot be made nut-free.