Espresso Peanut Butter Cookies
Dry:
2/3 cup all-purpose flour
1 tsp baking soda
Wet:
1 stick unsalted butter, softened
1 cup YumButter Chocolate Espresso Peanut Spread
1 1/3 cups packed light-brown sugar
1 large egg, beaten
3/4 teaspoon vanilla extract
Directions
Preheat oven to 375. Lightly coat a cookie sheet with cooking spray.
Mix flour and baking soda in a small bowl; set aside.
Mix butter, espresso peanut butter and brown sugar in a medium bowl until smooth.
Add egg and vanilla; beat until smooth.
Add flour mixture and stir until combined.
Cover dough and put in fridge for 20-30 minutes.
Roll dough into 1-inch balls and bake for 8-10 minutes.(I pulled mine out at 8 mins)
Remove from oven and let stand for 5 minutes. Then transfer to cookie sheet to cool completely.
*Above is the full recipe. I cut my recipe in half because I only had 1/2 cup of the Espresso Peanut Butter.
**Recipe adapted from:
https://bitzngiggles.com/worlds-greatest-peanut-butter-cookies/
***Link to buy YumButter:
https://www.yumbutter.com/products/organic-chocolate-espresso-peanut-butter
A Zebra’s Life 