Big, chewy peanut butter cookies with a smooth espresso flavor mixed in!
- 1 cup all purpose flour
- 1 1/2 teaspoon espresso powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup unsalted butter, room temperature
- 1 cup creamy peanut butter
- 1 1/3 cups light brown sugar
- 1 egg, room temperature
- 1 teaspoon pure vanilla extract
- In a medium bowl, whisk together flour, espresso powder, baking soda, baking powder, cinnamon and salt.
- In a stand mixer fitted with a paddle attachment, combine butter, peanut butter and brown sugar and beat on medium speed until well combined.
- Add egg and vanilla and beat to combine.
- Add dry mixture and beat again to combine until you have a thick dough.
- Cover the bowl with plastic wrap and place in the fridge for at least 30 minutes, preferably up to 1 hour.
- Preheat oven to 375°F. Prepare two baking sheets with nonstick silicon mats or parchment paper and set aside.
- Grab a medium cookie scoop and portion out each ball of dough on prepared baking sheets, with no more than 6 on each, evenly spaced out with plenty of room for the cookies to spread. Press down gently on the top of each cookie until they’re about half the height they were originally.
- Bake for 8-9 minutes until the cookies have spread and started to crinkle on top. Remove from the oven and let cookies cool for at least 15 minutes on the baking sheet itself – they will continue to spread and set a bit more as they cool. Carefully move to wire racks to cool completely. Enjoy!
Size: I highly recommend a medium cookie scoop to portion out your dough for optimal results, but you can go smaller and cook for less time, if desired.
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: peanut butter espresso cookies, peanut butter cookies, chewy peanut butter cookies, peanut butter coffee