Sriracha Caramel Corn Cookies

These Sriracha Caramel Corn Cookies are a sweet and spicy treat that combines caramel corn flavors with a hint of sriracha heat. Every bite has the perfect balance of crunchy and chewy!

Ingredients:

1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sriracha caramel corn, coarsely crushed

Instructions:

Preheat the oven to 350F 175C and line baking sheets with parchment paper

In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth and creamy

Beat in the eggs, one at a time, then stir in the vanilla extract

In a separate bowl, whisk together the flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the coarsely crushed sriracha caramel corn into the cookie dough

Drop rounded tablespoons of dough onto the prepared baking sheets

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely

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