Below you will find tips and tricks to help achieve the best results possible!

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Don’t confuse these cookies with Mississippi mud cookies which are no bake and made with cocoa powder. This recipe is similar to a traditional chocolate chip cookie but with mix-ins of coffee and peanut butter.

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Ingredients

Peanut Butter – traditional peanut butter is needed for this recipe. Do not use the natural peanut butter that needs to be stirred together before use.

Baking Chips – espresso baking chips add both chocolate and coffee flavor.

Supplies Needed

Mixer (stand mixer or hand-held mixer)

Baking sheet

Tips and Tricks

Once the flour is added, mix until just combined. Overmixing will result in a tougher cookie.

Folding in the baking chips, sandwich cookies, and almonds is the hardest part. The dough will be stiff therefore press mix-ins into the dough as you fold. Try to incorporate the ingredients the best you can,  but don’t overwork the dough.

Use a cookie scoop for more uniform cookie sizes- I used a #50 cookie scoop

Press a few extra baking chips, sandwich cookie pieces, and almonds on top of the dough scoops before baking to produce a picture-perfect cookie.

Continue to chill the cookie dough in the refrigerator while the cookies are baking.

If you prefer thinner cookies, you can flatten out the dough before baking.

Variations

If espresso chips are unavailable, you can substitute them with milk chocolate or semi-sweet chocolate chips. The cookies will not have the mud pie coffee flavor, but will still be tasty!

Almonds can be omitted or substituted with other nut options. I think pecans would also work well in this cookie.