I have always been terrified of cookies. For some reason, every time I make a cookie recipe they fall apart. Until I created this recipe. These peanut butter cookies are so delicious I'm already wondering when I can make my next batch. If you don't love chocolate and peanut butter together or you can't find chocolate peanut butter at your store, you can always sub in plain pb. They will work just as well! These cookies would also be the PERFECT addition to any holiday dessert table or cookie exchange. Don't just take my word for it, you'll have to try them out yourself.
- 1 1/2c AP flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 c light brown sugar
- 1/3c cane sugar
- 3/4c chocolate peanut butter*
- 1/2 c chilled non-dairy butter (earth balance is my go to)
- 1 tsp vanilla extract
- 3 TBSP brewed coffee
- Chocolate Chips (optional)
- Sea Salt (optional)
Preheat oven to 350F
Using a hand or stand mixer beat together the butter, peanut butter and sugars together. Once combined, mix in the coffee and vanilla extract. In another bowl, sift together the dry ingredients.
With your stand mixer on low, slowly add your dry ingredients into the wet. The dough is going to be a bit crumbly, but that is okay! Scoop out dough and shape into one inch balls. Place on a baking sheet lined with parchment paper and flatten with a fork to create a flat disk. Bake for 9-11 minutes. Let cool on a cooling rack.
While your cookies are cooling, melt your chocolate chips using a bain-marie or in the microwave.
If you’re using the microwave, heat in 15 second increments and stir in between each heating.
Drizzle the melted chocolate over your cooled cookies and sprinkle with sea salt.
*I used the chocolate peanut butter from Peanut Butter & Co. (follow link to shop)
*You can also use plain peanut butter or other nut butter if you don't have chocolate nut butter options around. Just make sure the kind you use isn't the one that separates. You want a to use a thick consistency nut butter.