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Peanut Butter Espresso Fudge Cookies

Peanut Butter Espresso Fudge Cookies

  • Yield: about 2 dozen cookies 1x


  • 14 oz semisweet chocolate chips, divided
  • ¼ cup creamy peanut butter
  • 2 tablespoons unsalted butter
  • ⅓ cup chocolate-covered espresso beans
  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • 1 teaspoon baking powder
  • ½ teaspoon fine salt
  • ¾ cup sugar
  • 2 large eggs
  • 1 tablespoon water
  • 1 teaspoon vanilla bean paste or extract


  1. Preheat the oven to 300°F and line a baking sheet with parchment paper.
  2. In a heat-safe bowl, place 6 oz of the chocolate chips, peanut butter, and butter. Heat in the microwave in 15-second increments, stirring after each session, or until the chocolate is melted and smooth (alternatively, you can melt the chocolate mixture in a double boiler). Set aside to cool slightly.
  3. Place the espresso beans in the bowl of a food processor and pulse until finely chopped. Place in a large bowl.
  4. To the espresso beans, add the flour, cocoa, espresso powder, baking powder, and salt. Whisk to combine.
  5. To the melted and cooled chocolate-butter mixture, whisk in the sugar, eggs, water, and vanilla until very smooth.
  6. Add the dry ingredients in batches, folding and stirring after each addition. Finally, stir in the remaining 8 oz of chocolate chips.
  7. Using a cookie scoop, measure out 1-tablespoon sized balls and place them on the prepared baking sheet, leaving 2-3 inches between each cookie.
  8. Bake for 18-20 minutes or until the cookies are puffed and the tops are slightly cracked. Allow the cookies to cool for 5 minutes on the baking sheet and then transfer them to a wire rack to finish cooling.
  9. Repeat with the remaining cookie dough.