I started this recipe with a bunch of peanut butter cups and a cup of espresso in my hand. I reworked two older recipes I've used to build this new recipe, featuring Nespresso espresso coffee. I love the added kick in flavor you get when you add excellent coffee to chocolate, cookies, creams, and rubs, so I thought why not try to add coffee to peanut butter cup cookies.
What you see before you is the final product, tested and approved by my family and my two sous chefs during the experiment, Jenna Rose and Jaelyn Grace. Both were more into tasting and unwrapping the peanut butter cups but found time to crack eggs, measure sugar and gather ingredients to begin the foundation of the recipe.
Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Ristretto peanut butter cup cookies
4 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 cup salted butter, softened
1 cup sugar
1-1/4 cup natural peanut butter
1 cup packed brown sugar
2 eggs, beaten
2 1/2 teaspoons pure vanilla extract
1 Ristretto Nespresso espresso, chilled (1.7 ounce)
2 tablespoons heavy cream
100 miniature chocolate peanut butter cups, unwrapped (extra for sampling)
Preheat oven to 400 degrees.
In a bowl, combine flour, salt and baking soda. Set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in eggs, vanilla, espresso and heavy cream. Add the flour mixture; mix well. Scoop rounded balls into a lightly sprayed mini muffin pan.
Bake for 8 minutes. Remove from oven and immediately press a peanut butter cup into center of each cookie. Cool and carefully remove from pan.
Makes 7 to 8 dozen cookies.