Peanut Butter Cookies with Espresso Crystals
A bold and comforting peanut butter cookie featuring espresso crystals that deliver a perfect blend of sweetness and caffeine in every bite.
Ingredients
For the Cookies:
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
For the Espresso Crystal Topping:
- 1 tbsp finely ground espresso powder
- 2 tbsp granulated sugar
Instructions
- Preheat the Oven: Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Wet Ingredients: In a bowl, beat peanut butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla, mixing thoroughly.
- Combine Dry Ingredients: Add baking soda and salt to the wet mixture. Mix until a cohesive dough forms.
- Shape the Dough: Scoop dough into 1-inch balls and arrange them on the baking sheets. Flatten slightly with a fork in a crisscross pattern.
- Prepare Espresso Topping: Combine espresso powder and granulated sugar in a small bowl. Sprinkle over each cookie.
- Bake: Bake for 10 minutes or until edges turn golden. Do not overbake; they firm up as they cool.
- Cool: Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
Notes
Nutritional Values (Per Serving)
- Calories: 170 kcal
- Total Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Iron: 4%
- Magnesium: 6%
- Potassium: 5%
- Vitamin E: 3%
- Niacin: 8%
Additional Notes/Tips
- For extra crunch, toss in chopped peanuts or cacao nibs.
- Chilling the dough for 20 minutes gives thicker, chewier cookies.
- Double the espresso crystals for a stronger coffee hit.