Are you ready for a satay sweet treat? I took classic peanut butter cookies and bumped them up with bay leaves, lemongrass, and satay-infused brown butter. I used saffron sugar for coating the cookies at the end, but tubinado or any chunky sugar will work – Jenn de la Vega @randwiches

Peanut Butter Satay Cookie

Makes 1 dozen cookies

– 11 tablespoons unsalted butter
– 3 bay leaves or lime leaves
– 2 heaping tablespoons Mama Lam’s Peanut Satay Sauce
– 2 teaspoons fresh lemongrass, minced finely
– ½ cup granulated sugar
– ½ cup light brown sugar
– 6 heaping tablespoons chunky peanut butter
– 1 large egg plus 1 egg yolk
– 1 heaping teaspoon vanilla extract
– 1 ½ cups all-purpose flour
– ½ teaspoon kosher salt
– ½ teaspoon baking soda
– 3 tablespoons turbinado sugar, plus more if needed

Preheat the oven to 325F.
Make the brown butter: In a small saucepan, melt the butter with the bay leaves over medium heat. Whisk it constantly for 6 to 7 minutes until it starts to audibly bubble and brown. Strain the butter into the bowl, pressing the aromatics to get all the butter.
Add Mama Lam’s Peanut Satay Sauce and lemongrass to the strained butter. Let the butter cool for 10 minutes.
To the bowl, add both sugars, peanut butter, egg, egg yolk, and vanilla. Whisk to combine.
In another bowl, whisk together the flour, salt, and baking soda.
Mix the dry ingredients into the wet until combined.
Place the turbinado sugar in a small bowl.
Divide the dough into 12 balls (about 60g each).
Roll each ball generously in the sugar. Place on a parchment-lined baking sheet 2 inches apart.
Using a fork, press the cookie balls down to ½” thickness and poke a square grid of 4 rows in the center.
Bake for 10 to 12 minutes until the edges are lightly browned and the centers are still soft. Lift the edge of the pan and drop it lightly on a flat surface to deflate the cookies. Rest the cookies on the pan for 5 minutes before transferring to a rack to cool. Store the cookies in a container with a lid or bag for up to a week.