Peanut Butter Espresso Cookies
These cookies will 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 make them taste rich and deep.
They also come together quickly; all you need are basic pantry items.
These are great for a snack in the afternoon or at night with a nice glass of milk. Let’s start baking!
Things You’ll Need
- Bowl for mixing
- Whisk or hand mixer
- Spoons and cups for measuring
- Spatula made of rubber
- Baking sheet
- Paper for parchment
- Optional cookie scoop
What You’ll Need to Make
- ◯ 1 cup of smooth peanut butter
- ◯ ¾ cup of packed light brown sugar
- ◯ 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)
How to do it
Step 1: Combine the sugar and peanut butter.
Mix the brown sugar and peanut butter together in a big bowl until they are smooth and well mixed.
Step 2: Add the wet stuff
Mix in the egg and vanilla extract until the mixture is smooth.
Step 3: Add the salt, baking soda, and espresso powder.
Mix in the baking soda, salt, and espresso powder until everything is well mixed.
Step 4: If you want, add the chocolate chips.
If you’re using them, carefully fold in the small chocolate chips.
Step 5: Get the dough out of the bowl.
Put tablespoon-sized pieces of dough on a baking sheet coated with parchment paper. With a fork, flatten it a little.
Step 6: Bake the cookies.
Bake for 8 to 10 minutes at 350°F (175°C) until the edges are a little hard but the centers are still soft.
Step 7: Let it cool and enjoy!
Let the cookies cool on the baking sheet for five minutes before moving them to a wire rack.
Pro Tips:
- For a stronger peanut flavor, use natural peanut butter, but be sure to mix it carefully!
- Dissolve the espresso powder with vanilla extract to make sure the coffee taste is evenly spread out.
- If you want your cookies to be crunchier, bake them for another minute or two.
- If the dough is too sticky to work with, put it in the fridge for 10 minutes.
- For more flavor, sprinkle a tiny bit of sea salt on top before baking.
Changes and Substitutions
- 🔹 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 decaf espresso powder.
- Add a little bit of cinnamon for a warm spice flavor.
Leftovers and how to store them 🥡
- 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 eating. You can freeze cookie dough balls and bake them whenever you want one!
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 how they turned out in the comments! 🍪☕