Being a baker myself (cc: Krista's Baking Co.), the first thing that I thought of when I saw Eliot's Adult Nut Butters Espresso Nib Peanut Butter was cookies! Little did I know at the time, there's even a recipe right on the side of the jar.
This recipe is altered slightly, and creates a perfectly soft and chewy peanut butter cookie. The nut butter yields strong coffee beans, and cacao nibs from Theo Chocolate, making these peanut butter cookies much better than the average.
Enjoy with a strong cup of coffee!
1/2 Cup unsalted butter, melted
1 Cup Eliot's Adult Nut Butter's Espresso Nib Peanut Butter
3/4 Cup cane sugar
1/2 Cup brown sugar
1 large egg
1 Tbsp milk
1 tsp vanilla
1 1/4 Cup flour
1 tsp espresso powder (optional)
1/3 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
2. In a large bowl, combine melted butter and peanut butter, and mix until combined. Add in the sugars and mix until combined. Add the egg, milk, and vanilla, and mix until fully combined.
3. Fold in the remaining ingredients and mix until fully combined. Scoop heaping tablespoons of dough onto the baking sheets, spaced 2" apart. Flatten the tops slightly with the back of a spoon or your palm, then make the criss-cross pattern on top using a fork.
4. Bake cookies until edges begin to turn golden, 10-12 minutes. Let cool on the baking sheet for 3 minutes before transferring to a wire rack.