Espresso Peanut Butter Cookies

So I guess I can say back in the day now... since we've been around for over six years! Well, back in the day we used to have Signature Cookies for our Ambassadors that were created to be their favorite cookie and you could actually order them. One of our Ambassadors at the time, Austen Sweetin, asked us to bake him an Espresso Peanut Butter Cookie. We kinda raised our eyebrows at this when he asked, but we never knock something until we try it. So we tried it, and we loved it! We loved it so much we're sharing the recipe with you here. 


Top view of a plate full of Espresso Peanut Butter Cookies

Tower of Espresso Peanut Butter Cookies

bited Espresso Peanut Butter Cookie

Espresso Peanut Butter Cookies

Makes 24


Dough

1/2 cup (113 grams) organic salted butter, softened 

113 grams (1/2 cup) organic packed dark brown sugar

113 grams (1/2 cup) organic cane sugar plus extra for topping

1 teaspoon organic vanilla extract

227 grams (3/4 cup plus 1 tablespoon) organic peanut butter

1 organic egg

1 organic egg yolk

142 grams (1 cup plus 2 tablespoons) organic all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

14 grams (3 tablespoons) organic coffee beans

142 grams (2/3 cup) all natural peanut butter chips


Method Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.


Grind the coffee beans until they are very finely ground.


In the bowl of a stand mixer fitted with the paddle attachment add the butter, sugar, dark brown sugar, ground coffee and vanilla extract. Mix on low until all ingredients are combined.


Add the peanut butter and eggs, and mix on low until combined. Do not over mix once the peanut butter has been added.


In a separate bowl, whisk together flour, baking soda and sea salt. Then add to butter mixture and mix on low until combined. Add the peanut butter chips, and mix just until combined.


Using your hands, form the dough into 24 balls and place on prepared cookie sheets. Flatten them slightly so they are about 2-inches in diameter and look like a round disk. Space them at least 1 inch apart, they will spread a little when baking.


Bake for 11 minutes until cracked and set on top. Immediately sprinkle with cane sugar when cookies come out of the oven. Let cool completely on the cookie sheets.


Store cookies in an airtight container.


Note: Make sure you are grinding the coffee beans yourself because buying ground coffee will not be ground fine enough for the cookies and they will be grainy. Also, coffee beans and ground coffee weigh the same, but measure differently, so if you are using already fine ground coffee make sure to use the weight measurement and not the tablespoons because that would be too much ground coffee for the recipe. 


Gluten Free - Just substitute the flour for 155 grams (1 cup) organic gluten free flour blend, our favorite is Namaste Organic Perfect Flour Blend.


High Altitude - Bake at 375°F for 8 minutes until cracked and set on top.


Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!