Something with a nutty, coffee twist

Peanut butter cookies with espresso powderDisclaimer If you make these cookies do not take them anywhere outside of your home or kitchen. There are so many people that suffer from peanut allergies that it is just not worth the risk of harming someone.
That said – here is my take on the classic peanut butter cookie with a coffee twist. They are very good and the minute amount of instant coffee powder gives them a pleasant twist on the classic flavor.

In one big bowl add:

1/2 cup butter
1/2 cup peanut butter (any style) – I like smooth and organic

Cream the butter and peanut butter with electric blender. Make sure that the butter is VERY soft and at room temperature before you proceed.

Add 1/2 cup of demerera sugar – continue to blend
Add 1/2 cup of granulated sugar – continue to blend

Add one egg, 1/2 teaspoon of vanilla and 1/2 teaspoon instant espresso powder (sub. instant coffee if necessary) – continue to blend

Gradually add 1 and 1/4 cups white flour, 1/2 teaspoon baking powder and 1/2 teaspoon baking soda.

Mix by hand when cheap blender is about to explode.

Form into 1.5 tablespoon sized balls and place on parchment paper on ungreased pan.

Bake in 375 degree oven for about 10 – 12 minutes or until lightly brown at base of cookie.

Cool for 5-10 minutes then eat with black coffee.