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Ingredients
- 1 cup Unsalted butter, softened
- 3 cup Creamy conventional peanut butter
- 3 cup Light brown sugar, packed
- 1 cup Granulated sugar
- 1 whole Large egg
- 1 tsp Vanilla extract
- 1 cup All-purpose flour
- 1 tsp Instant espresso powder
- 1 tsp Baking soda
- 1 tsp Kosher salt
- 5 oz Dark chocolate, chopped
Instructions
Beat butter, peanut butter, brown sugar and granulated sugar until creamy.
Add egg and vanilla. Beat until thoroughly combined.
Whisk flour, espresso powder, baking soda and salt separately.
Add dry ingredients to peanut butter mixture. Mix until just combined.
Fold in chopped dark chocolate.
Chill dough for 30 minutes.
Preheat oven to 350F. Scoop approximately 2 tbsp dough per cookie. Place 2 inches apart on parchment-lined baking sheets.
Press very lightly to flatten the tops.
Bake 10-12 minutes until edges are set but centers remain soft.
Cool 5-8 minutes on the pan before transferring.
Nutrition per serving
260
Calories
6g
Protein
30g
Carbs
14g
Fat
Chef's Notes & Storage
The espresso should deepen the chocolate and peanut flavor, not dominate the cookie. Use conventional creamy peanut butter for predictable texture. Natural peanut butter can cause excessive spreading or oiliness. Contains peanuts, wheat, egg and milk. Chill time: 30 minutes.
Part of:Cookies
