If you love peanut butter and coffee, these cookies are going to be your new favorite treat!
They’re soft, chewy, and have just the right amount of espresso flavor to give them a rich, deep taste.
Plus, they come together in no time—no fancy ingredients, just simple pantry staples.
These are perfect for an afternoon pick-me-up or a late-night snack with a cold glass of milk. Let’s get baking!
What You’ll Need
Ingredients
- 1 cup creamy peanut butter
- ¾ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup mini chocolate chips (optional)
Pro Tips
✅ Use natural peanut butter for a more intense peanut flavor, but make sure to stir it well!
✅ Dissolve the espresso powder in vanilla extract for an even distribution of coffee flavor.
✅ If you want a crunchier cookie, bake them a minute or two longer.
✅ Chill the dough for 10 minutes if it’s too sticky to handle.
✅ Sprinkle a tiny pinch of sea salt on top before baking for a flavor boost.
Tools You’ll Need
- Mixing bowl
- Hand mixer or whisk
- Measuring cups & spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Cookie scoop (optional)
Substitutions & Variations
🔹 Swap almond butter for peanut butter if you prefer.
🔹 Use dark chocolate chips instead of mini chocolate chips.
🔹 Try decaf espresso powder if you don’t want caffeine.
🔹 Add a pinch of cinnamon for a warm spice note.
Instructions
Step 1: Mix the Peanut Butter and Sugar
In a large bowl, mix the peanut butter and brown sugar until smooth and well combined.
Step 2: Add the Wet Ingredients
Beat in the egg and vanilla extract until the mixture is smooth.
Step 3: Add the Espresso Powder, Baking Soda, and Salt
Stir in the espresso powder, baking soda, and salt until evenly combined.
Step 4: Fold in the Chocolate Chips (Optional)
If using, gently fold in the mini chocolate chips.
Step 5: Scoop the Dough
Scoop tablespoon-sized portions of dough and place them on a parchment-lined baking sheet. Flatten slightly with a fork.
Step 6: Bake the Cookies
Bake at 350°F (175°C) for 8-10 minutes until the edges are slightly firm but the centers are soft.
Step 7: Cool and Enjoy!
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Leftovers & Storage
🥡 Store cookies in an airtight container at room temp for up to 5 days.
❄️ Freeze baked cookies for up to 3 months—just thaw before eating.
🧊 Freeze cookie dough balls and bake fresh whenever you crave one!
Time to Bake!
These peanut butter espresso cookies are the perfect combo of rich, nutty, and coffee goodness. Give them a try and let me know in the comments how they turned out! 🍪☕
