Peanut Butter Espresso Cookies Recipe
These cookies are going to be your new favorite treat if you like coffee and peanut butter.
They are soft and chewy, and the espresso flavor is just right to give them a rich, deep taste.
Plus, they come together quickly because they don’t need any fancy ingredients—just basic cupboard items.
These are great for a snack in the afternoon or at night with a nice glass of milk. Let’s start baking!
Ingredients & Equipment
- ◯ 1 cup of smooth peanut butter
- ◯ ¾ cup of light brown sugar, packed
- ◯ One big egg
- ◯ 1 teaspoon of vanilla extract
- ◯ 1 tablespoon of instant espresso powder
- ◯ ½ teaspoon of baking soda
- ◯ ¼ teaspoon of salt
- ◯ ½ cup of micro chocolate chips (optional)
- Bowl for mixing
- Whisk or hand mixer
- Spoons and cups for measuring
- Spatula made of rubber
- Pan for baking
- Paper for parchment
- Optional: cookie scoop
Instructions
Step 1: Mix the sugar and peanut butter together
Mix the peanut butter and brown sugar together in a big bowl until they are smooth and well mixed.
Step 2: Add the wet things
Mix in the egg and vanilla extract until the mixture is smooth.
Step 3: Put in the salt, baking soda, and espresso powder
Mix in the espresso powder, baking soda, and salt until everything is well mixed.
Step 4: Add the chocolate chips (optional)
If using, carefully fold in the small chocolate chips.
Step 5: Get the dough out of the bowl
Use a tablespoon to scoop out dough and put it on a baking sheet coated with parchment paper. Use a fork to flatten it a little bit.
Step 6: Put the cookies in the oven
Bake for 8 to 10 minutes at 350°F (175°C) until the edges are a little hard and the centers are soft.
Step 7: Let it cool and enjoy!
After 5 minutes on the baking sheet, move the cookies to a wire rack to cool.
Tips & Variations
- Use natural peanut butter for a stronger peanut flavor, but be sure to stir it well!
- Dissolve the espresso powder with vanilla essence to make sure the coffee taste is evenly spread.
- If you want a cookie that is crunchier, bake them for an extra minute or two.
- If the dough is too sticky to work with, put it in the fridge for 10 minutes.
- Before baking, add a tiny bit of sea salt on top to make it taste better.
- If you want, you can use almond butter instead of peanut butter.
- Use dark chocolate chips instead of small chocolate chips.
- If you don’t want caffeine, try espresso powder without it.
- Add a little bit of cinnamon for a warm spice flavor.
Storage
- You can keep cookies at room temperature for up to five days in an airtight container.
- You can freeze made cookies for up to three months. Just thaw them before you consume them.
- You can freeze cookie dough balls and bake them whenever you want!
Final Thoughts
It’s time to bake! These peanut butter espresso cookies are the best mix of rich, nutty, and coffee flavors. Try these out and tell me in the comments how they turned out! 🍪☕