10/30/2026
Sin Bin Peanut Butter Cookie🔥🥜🍪
Ingredients:
- 1 cup peanut butter 🥜
- 1 cup sugar
- 1 large egg 🥚
- 2 tablespoons Celly Salt® Sin Bin Fire Chili Crisp (*see recipe)
Directions:
1. Preheat oven to 350°. Line a baking sheet with parchment paper; set aside.
2. Add peanut butter, sugar, egg and Celly Salt® Sin Bin Fire Chili Crisp in bowl of stand mixer. Combine until smooth and creamy (add a few teaspoons of warm water as needed if mixture is dry.)
3. Roll cookie dough into 1-inch balls and place on prepared baking sheet 2-inches apart. Flatten cookies with a fork making a crisscross pattern.
4. Bake 12 to 13 minutes or until firm. Cool slightly on baking sheet then remove to wire rack to cool completely.
👩🍳 Cook’s Note: Sprinkle additional Celly Salt® Sin Bin Fire🔥 on each cookie prior to baking for added spice.
Enjoy. 🤤
* Celly Sin Bin 🔥 Chili Crisp
Ingredients:
- 2/3 cup canola oil or light neutral oil
- 1 ¾ teaspoon Celly Salt® Sin Bin Fire 🔥
- 3 tablespoons dried minced onion 🧅
- 2 tablespoons sesame seeds
- 1 tablespoon dried minced garlic 🧄
- 1 teaspoon sugar
Directions:
1. Combine oil, Celly Salt® Sin Bin Fire, dried onion and sesame seeds in a small saucepan over medium-low heat. Cook until starts to sizzle and lightly bubble, stirring occasionally, for 4 to 5 minutes.
2. Add dried garlic and sugar; stir to combine. Cook 1 minute or until sugar dissolves and garlic fragrant.
3. Remove from heat. Cool slightly and stir occasionally.
4. Pour Celly Chili Crisp into a glass jar and cool to room temperature. Cover and refrigerate up to 2 weeks. Stir well before using.
👩🍳 Cook’s Note: Chili Crisp is great drizzled on avocado toast, fried rice or chicken wings. It’s delicious in a salad dressing, dumpling sauce or brothy soups. As a dessert, spoon over vanilla ice cream or mixed into cookie dough before baking.
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