PEANUT BUTTER AND HABANERO JELLY COOKIES

Ingredients Weight Measure
Peanut butter cookie dough, sliced 1" 12 ea.
TABASCO® brand Habanero Sauce 1 tsp.
Red pepper jelly 1/2 cup

Method

  1. Preheat oven to 375°F.
  2. Place slices of cookie dough on ungreased cookie sheet, making indentation in center of cookie with melon ball scooper.
  3. Bake for 5 minutes and remove from oven.
  4. In a mixing bowl, combine TABASCO® Habanero Sauce and jelly.
  5. Place mixture into indentation and return to oven for an additional 5 minutes or until bottom of cookie begins to brown.

Yield: 12 each