Cold brew coffee with peanut butter cookies? Clearly, you enjoy strong flavors and questionable self-control. This smooth, bold coffee takes hours to steep but seconds to chug. The cookies? Rich, nutty, and dangerously addictive. Together, they deliver a caffeine rush with a side of peanut butter-induced happiness. Whether you need a mid-day boost or just an excuse to consume dessert for breakfast, this duo has you covered. Grab some coffee grounds, a jar of peanut butter, and a little patience. The result? A dangerously delicious pairing that keeps you wired and wondering why you didn’t make more cookies.
Cold Brew Coffee with Peanut Butter Cookies
Cold brew coffee with peanut butter cookies? Clearly, you enjoy strong flavors and questionable self-control. This smooth, bold coffee takes hours to steep but seconds to chug. The cookies? Rich, nutty, and dangerously addictive. Together, they deliver a caffeine rush with a side of peanut butter-induced happiness. Whether you need a mid-day boost or just an excuse to consume dessert for breakfast, this duo has you covered. Grab some coffee grounds, a jar of peanut butter, and a little patience. The result? A dangerously delicious pairing that keeps you wired and wondering why you didn’t make more cookies.
Ingredients
For the Cold Brew Coffee:
- 1 cup coarsely ground coffee not the fine stuff, unless you love sludge
- 4 cups cold water filtered, if you care about taste
- Ice cubes because warm cold brew is just wrong
- Milk or cream optional, but recommended
- Sweetener if you prefer your coffee to taste less like actual coffee
For the Peanut Butter Cookies:
- 1 cup peanut butter creamy or crunchy, pick your allegiance
- ¾ cup granulated sugar because peanut butter alone isn’t sweet enough
- 1 egg room temperature, trust the science
- ½ tsp vanilla extract because everything tastes better with vanilla
- ½ tsp baking soda so they don’t bake into sad little discs
- ¼ tsp salt to balance the sweetness
Instructions
Step 1: Make the Cold Brew Coffee
- Combine ground coffee and cold water in a large jar.
- Stir, cover, and let it sit for 12 hours in the fridge.
- Strain through a fine mesh strainer or coffee filter.
- Pour over ice and add milk or sweetener if desired.
- Sip slowly and pretend you’re sophisticated.
Step 2: Bake the Peanut Butter Cookies
- Preheat oven to 350°F (because raw dough is a gamble).
- In a bowl, mix peanut butter, sugar, egg, vanilla, baking soda, and salt.
- Stir until dough forms (yes, it’s that easy).
- Scoop dough onto a baking sheet, spacing them evenly.
- Flatten slightly with a fork in a crisscross pattern (for that classic peanut butter cookie look).
- Bake for 10-12 minutes until edges are golden.
- Let cool or burn your mouth immediately.
Notes
Nutritional Values (Per Serving)
- Calories: 380
- Total Fat: 21g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
Vitamins & Minerals (Per Serving)
- Magnesium: 10%
- Iron: 6%
- Potassium: 8%
- Vitamin B6: 5%
- Calcium: 4%
Pro Tips for Maximum Flavor
- Want stronger coffee? Let it brew for 16 hours instead.
- Need crunchier cookies? Use chunky peanut butter.
- Craving extra sweetness? Drizzle melted chocolate on top.
- Feeling fancy? Dip cookies into the coffee.
