Serves: 1?Total time: 30-45 minutes[ratings]

Peanut butter and coffee might sound like an odd combination in a recipe, but let’s think about it this way:

Do you love peanut butter? Yes.

Do you love coffee? Yes.

That’s exactly why these cookies are fantastic. Also, don’t you need a dessert to follow your PB&J?

The cookies are based off of a favorite recipe of mine for making peanut butter cookies, one that doesn’t involve much more than peanut butter, an egg, and some sugar. In terms of baking simplicity, it doesn’t really get any easier than that.

But as we all know, the only thing that will make peanut butter any better is the addition of chocolate. And in this case, your favorite drink: coffee. While they don’t taste like a shot of espresso with peanut butter in it (because, yuck), the addition of coffee gives the cookies a deeper, stronger flavor, and the result is pretty tasty.

These cookies are great for a snack, but let’s be honest, with a warm cup of freshly brewed morning java, they’re also damn good for breakfast.


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Ingredients

1 egg
¼ cup (1.75 ounces, 50 grams) organic cane sugar
3 tablespoons freshly ground coffee (preferably a darker roast, coarsely ground)
½ cup (3.25 ounces, 90 grams) chocolate chips or finely chopped dark chocolate
1 cup (10 ounces, 270 grams) salted peanut butter


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Directions

Preheat the oven to 350°F (175°C).

In a bowl whisk the egg. Add in the sugar and whisk together until frothy. Add the ground coffee and chocolate and mix until well-blended. Note that how finely you grind the coffee will change how dark the cookies are, as well as slightly change the flavor. If you like a little crunch to your cookies; then grind like you would for a French press. Otherwise, grind it fine like you would for an espresso.

Add the peanut butter to the rest of the ingredients and mix together until a dough forms.
Grease or line a baking sheet with a silicone baking mat.

Using a tablespoon, scoop out portions of the dough and roll them into a ball with your hands. Place on the baking tray and use your hand to flatten, to about ¼-inch thickness.

Bake for 12 to 15 minutes.

Remove from the oven and let cool completely before removing cookies from the baking sheet. Store in an airtight container.




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