In a medium bowl, whisk together flour, espresso powder, baking soda, baking powder, cinnamon and salt.
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 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.
1/2 cup unsalted butter, 1 cup creamy peanut butter, 1 1/3 cups light brown sugar
Add egg and vanilla and beat to combine.
1 egg, 1 teaspoon pure vanilla extract
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 scoops 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 rack to cool completely. Enjoy!
Video
Notes
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.