It’s national cookie day!
I’m excited to share one of my favorite cookie recipes with you all…. Peanut Butter Mocha!! Now, coffee, chocolate and peanut butter are main food groups as far as Im concerned and they are pretty darn tasty together. As a matter of fact, my favorite post-workout protein shake happens to be peanut butter chocolate mocha (no cookies included; go figure!) I am a certified personal trainer ya know so I realize that there has to be balance when it comes to eating healthy and then eating cookies.
But these cookies are darn good and they are so easy to make! You don’t even need a mixer to whip up a batch of this incredible cookie dough.
I like to use mini Reese cups in these cookies. I give them a rough chop before adding them to the dough so I still get the visual in the finished cookie. Feel free to use peanut butter chips or reese pieces candies as well! This particular recipe isn’t to finicky, so I’m providing the ingredients in weight and in cups/tablespoons.
- 6 ounces unsalted butter
- 2 ounces semi sweet baking chocolate
- 90 grams brown sugar (about 6 tablespoons)
- 200 grams white sugar (about 1 cup)
- 2 eggs at room temperature
- 3 level tablespoons of instant coffee
- 1 tablespoon pure vanilla extract
- 250 grams all purpose flour (about 2 cups)
- 6 tablespoons of cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup chocolate chips
- 2½ cups chopped Reeses cups ( an 11oz bag)
- Melt the butter and chocolate together is a microwave safe bowl in 30 second intervals
- Whisk together the flour, cocoa, salt and baking powder/soda; set aside
- Add the sugars and coffee to the melted butter mixture and whisk to combine
- Add the vanilla and one egg to sugar mixture and whisk
- Add the second egg and whisk for about 30 seconds until the mixture lightens just a bit
- Add the flour mixture all at once and stir to combine using a spoon or spatula
- When the flour is nearly incorporated add in the chips and chopped candy and stir to combine
- Refrigerate the dough for at least one hour, preferably overnight
- Scoop rounded tablespoons of dough onto a parchment lined cookie sheet
- Bake at 325* for about 12-15 minutes until the edges are just set and the middles no longer look wet
- Makes about 40 cookies