Home · Recipes · Cookies · Cookies · Peanut Butter Espresso Cookies Peanut Butter Espresso Cookies Author: Maryanne CabreraPublished: Mar 10, 2015Updated: Apr 28, 2023 View Recipe69 ReviewsThis post may contain affiliate links. Read our disclosure policy. These peanut butter espresso cookies are made with a simple shored cookie dough infused with espresso powder and a touch of cocoa powder. To celebrate National Peanut Butter Month, Peanut Butter & Co. challenged the Yum Squad with a #MysteryIngredient project. Those who wanted to participate were given one of four mystery ingredients to showcase the versatility of peanut butter. Last week, you might have seen peanut butter and sriracha recipes floating around Pinterest. This week is all about peanut butter and espresso! Peanut Butter Cookie Sandwiches Lucky for me, I am already a fan the peanut butter and espresso combination. Two years ago I made this “hyper monkey” smoothie. The smoothie was a mixture of espresso, chopped dark chocolate, milk, frozen banana and peanut butter. Espresso Shortbread Cookie These cookies start with a simple shortbread cookie dough infused with espresso powder and a touch of cocoa powder. The recipe makes for about 2 1/2 dozen cookie sandwiches, meaning you’ll have enough to keep for yourself and plenty to share with others. Once you’ve baked the cookies, pair them together. I’m all about working quickly and efficiently. Assembling Cookie Sandwiches I find the best way to fill cookies/macarons/etc is by laying them out like the photo above. Place one cookie right side up and it’s paired cookie upside down. Filling all the upside down cookies and then use the remaining cookies to sandwich them together. It’s much faster than making cookie sandwiches one a time, filling as you go. These peanut butter espresso cookies could be done at this point… but, they look sorta naked to me. They need a little bit more. I melted some white chocolate and drizzled it over the tops of the cookie sandwiches. Before the chocolate set up, I sprinkled a little cacao nibs to emphasize the espresso flavors in shortbread cookie. Now these cookies are done and ready to be eaten! The espresso shortbread cookie is delicate yet full of espresso flavor, while the peanut butter filling is sweet and creamy. Together they make a wonderful pair that’s perfect with your morning glass of milk or afternoon cup of tea! Peanut Butter Espresso Shortbread Cookies No ratings yet Yield: makes 2 ½ dozen cookie sandwiches Print Recipe Pin Recipe Rate Recipe IngredientsEspresso Shortbread Cookies:▢ 1 cup unsalted butter, softened▢ 1/2 cup confectioners’ sugar, sifted▢ 2 teaspoons instant espresso powder▢ 1 Tablespoon unsweetened cocoa powder▢ 1 3/4 cup + 3 Tablespoons all-purpose flour▢ 1/2 teaspoon fine sea salt▢ 1 teaspoon vanilla extractPeanut Butter Filling:▢ 3/4 cup smooth peanut butter▢ 1/4 cup unsalted butter, softened▢ 1/2 cup + 2 Tablespoons confectioners’ sugar, sifted▢ 1/4 teaspoon fine sea salt Instructions Preheat oven to 350 degrees F. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and confectioners’ sugar until smooth.In another bowl, whisk together espresso powder, cocoa powder, flour, and salt. Add flour dry mixture to creamed butter mixture. Mix until almost combined. Add vanilla and continue to mix until there are no longer any dry streaks of flour.Wrap dough in plastic wrap and let chill in the fridge for 30 minutes. Roll dough out on a lightly floured surface to a thickness of about 1/4-inch. Punch out rounds using a 1-1/2 inch circle cutter. Gather dough scrapes and press together. Roll to 1/4-inch thickness and continue to punch out additional rounds. Place rounds on a parchment lined baking sheet, spacing rounds about an inch apart.Bake for 15 minutes. Let cool in pan for 2-3 minutes before transferring to wire rack to cool completely.Peanut Butter Filling: In the bowl of a stand mixer fitted with a paddle attachment, cream together peanut butter and butter until combined. Add confectioners’ sugar and salt. Mix until filling is smooth.To assemble: Pair together espresso shortbread cookies. Place about 2 teaspoons of peanut butter filling on half of the cookies. Sandwich with remaining cookies. If desired, drizzle melted white chocolate over the tops of the cookie sandwiches and sprinkle with cacao nibs. Author: Maryanne Cabrera Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.