Saturday, June 13, 2009
Need a tiny caffeine kick without the extremely hot brewed coffee that could potentially burn your mouth and/or hand? How about a little Chocolate Espresso Cookie with Peanut Butter Chips?
I had the urge to bake something the other day. I needed to feed that urge. I had some peanut butter chips left from the white choco brownies. I didn't want to make brownies again. I had 3/4 of a canister of Illy espresso grounds left from I made some tiramisu early this year. I'm not a big coffee drinker, but I do have a cup or two every once in awhile.
One of my favorite desserts was the Starbucks espresso brownies. I thought I'd make something similar probably in a cookie form. Or just take the peanut butter cookie and add some espresso. Also, making them round. Cookies don't necessarily have to be flat. I like the round ball shapes these cookies take. Reminds me of the cinnamon almond biscookies I had made a few weeks ago. These have a soft, slightly moist chewy center. You can taste the espresso blend with the cocoa powder with a slight hint of peanut butter. It's oh-so-good!
Make sure you have a cold glass of moo juice (milk) on hand.
Make 18 cookies.
Chocolate Espresso Cookie Rounds with PB Chips
1 c granulated sugar
1/2 c unsalted butter or margarine (softened)
1/2 Tbsp vanilla extract
2 c cake flour or all-purpose flour
1/2 tsp baking soda
1 c peanut butter chips (plus extra)
1/4 tsp salt
3/4 cup cocoa powder
2 tsp espresso
Preheat oven to 375˚F
Sift together flour, baking soda, salt, cocoa powder, espresso. Set aside
In antoerh bowl, cream together butter and sugar. Then add the eggs, beating throughly after each one. The mix in the vanilla extract.
Once the wet ingredients a mixed, slowly add the dry ingredients. Throughly mix to combine.
Mix in the peanut butter chips. Add in more, if needed.
Divide into 18 balls and place on an ungreased baking sheet.
Bake to 8-10 min.