Coffee and chocolate make the perfect match! Treat yourself to these elevated cookies and satisfy your caffeine craving.

Prep:

20

minutes

Cook:

13

minutes

TOtal:

33

minutes

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1 cup light brown sugar, packed
• 1/2 cup white granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon salt
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 tablespoon cornstarch
• 2 1/2 all-purpose flour
• 3/4 cup espresso baking chips
• 4 chocolate sandwich cookies (Oreos), roughly chopped
• 1/4 cup sliced almonds, roughly chopped

1. Using a mixer, beat butter on medium speed until fluffy (~2 minutes).
2. Add peanut butter, brown sugar, and white granulated sugar. Beat ingredients together for another 2 minutes. Scrape down the sides of the bowl and beat for 1 more minute until very fluffy and well combined.
3. Add eggs one at a time. Briefly mix after the addition of each egg.
4. Add salt and vanilla. Mix until combined. Scrape down the sides of the bowl one more time to ensure all the wet ingredients are well blended.
5. Add baking soda, cornstarch, and 1 1/2 cups flour to the mixing bowl. Mix well.
6. Add remaining flour and mix until just combined. Don’t overmix.
7. Add in baking chips, sandwich cookies, and almonds. Fold in with a wooden spoon until distributed throughout the dough. Don’t overmix.
8. Chill dough for 30 minutes in the refrigerator.
9. Preheat oven to 350°F.  Line baking sheet with parchment paper.
10. Place scoops of dough onto parchment paper about 2 inches apart.
11. Bake cookies 10 to 13 minutes until cookies are light golden brown on the edges. Baking time will depend on cookie size.
12. Remove baking sheet from oven.
13. Immediately sprinkle cookies with salt (optional).
14. Leave cookies on baking sheet for 2 minutes and then transfer to cooling rack.

Makes approximately 40 cookies