Home · Recipes · Desserts & Baking · Cookies Peanut Butter Espresso Cookies Author: Maryanne CabreraPublished: Mar 10, 2015Updated: Sep 16, 2024 View Recipe69 ReviewsThis post may contain affiliate links. Read our disclosure policy. These peanut butter espresso cookies are made with a simple shortbread cookie dough infused with espresso powder and a touch of cocoa powder. Table of Contents IngredientsCookie Sandwich AssemblyServing SuggestionsMore Cookie Sandwich RecipesPeanut Butter Espresso Shortbread CookiesView moreView less 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. Lucky for me, I am already a fan the peanut butter and espresso combination. In previous years, I made this “hyper monkey” smoothie. The smoothie was a mixture of espresso, chopped dark chocolate, milk, frozen banana and peanut butter. Ingredients Theses shortbread cookie sandwiches are made with simple, all natural ingredients. The recipe is customizable allowing you to swap in your favorite flavors to pair with espresso. The cookies begin with an easy shortbread cookie dough infused with instant espresso powder and cocoa powder. See recipe notes for details regarding substituting instant coffee powder and other spices. The peanut butter filling a standard American buttercream. Mix together smooth peanut butter, softened butter, confectioners’ sugar, and salt until smooth and creamy. If desired, add a splash of vanilla extract for warmth. Be sure to use smooth, homogenous peanut butter like Peanut Butter & Co Simply Smooth, Jif Natural Creamy, or Skippy Natural Creamy. No-stir peanut butter varieties work best. The recipe makes about two and half dozen cookie sandwiches. This means you’ll have plenty to keep for yourself as well as enough to share with others. Cookie Sandwich Assembly Once you’ve baked the cookies, pair them together. I’m all about working quickly and efficiently! I find the best way to fill cookies (and macarons) 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! Serving Suggestions 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! These homemade cookie sandwiches are best enjoyed the same day they are baked and assembled. Store assembled espresso cookie sandwiches in an airtight container at room temperature (away from direct light or heat) for up to four days. Storing the assembled cookies in a covered container in the fridge will extend it’s shelf life. However, refrigeration will cause the shortbread cookies to loose their crispness. For optimal texture and flavor, enjoy the cookies within a week of baking. More Cookie Sandwich Recipes Confetti Cookie Sandwiches Homemade Oreos Vanilla Rosettes Peanut Butter Espresso Shortbread Cookies No ratings yet These peanut butter espresso cookies are made with a simple shortbread cookie dough infused with espresso powder and a touch of cocoa powder.Yield: makes 2 ½ dozen cookie sandwiches Prep Time: 20 minutes minutesCook Time: 15 minutes minutesChill Time: 30 minutes minutesTotal Time: 1 hour hour 5 minutes minutes Servings: 15 (2 sandwich each serving) Print Recipe Pin Recipe Rate Recipe IngredientsEspresso Shortbread Cookies:▢ 1 cup unsalted butter (226 g), softened, room temp▢ ½ cup confectioners' sugar (60 g), sift if clumpy ▢ 2 teaspoons instant espresso powder▢ 1 Tablespoon unsweetened cocoa powder (6 g)▢ 2 cups all-purpose flour (260 g)▢ ½ teaspoon fine sea salt or kosher salt▢ 1 teaspoon vanilla extractPeanut Butter Filling:▢ ¾ cup smooth peanut butter (200 g)▢ ¼ cup unsalted butter, softened (57 g)▢ ½ cup + 2 Tablespoons confectioners' sugar (75 g), sift if clumpy▢ ¼ teaspoon fine sea salt or kosher salt Instructions Preheat oven to 350℉. 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 ¼-inch. Punch out rounds using a 1 ½ inch circle cutter. Gather dough scrapes and press together. Roll to ¼-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. NotesIngredients: Use smooth, no-stir, homogenous peanut butter for best results. Instant coffee powder may be used in place of espresso powder. You may omit cocoa powder if desired. Storage: Be enjoyed the same day they are baked and assembled. Store assembled espresso cookie sandwiches in an airtight container at room temperature (away from direct light or heat) for up to four days. Storing the assembled cookies in a covered container in the fridge will extend it’s shelf life. However, refrigeration will cause the shortbread cookies to loose their crispness. For optimal texture and flavor, enjoy the cookies within a week of baking. NutritionCalories: 306kcal | Carbohydrates: 24g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 174mg | Potassium: 105mg | Fiber: 1g | Sugar: 9g | Vitamin A: 473IU | Calcium: 14mg | Iron: 1mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Alex says: March 10, 2015 I like peanut butter and banana: 1 Tbsp peanut butter per bite of banana. Reply
Liz @ Floating Kitchen says: March 10, 2015 Oh these look fantastic! I’m totally down with PB + coffee pairings. And I love sandwiches cookies because – obviously – you get TWO cookies! XO Reply
Antonia says: March 10, 2015 These look so good! My favourite is Peanut butter and chocolate, duh! Nothung beats that! Reply
Sarah | Broma Bakery says: March 10, 2015 So cute! I love sandwich cookies. And PB and coffee sounds delicious! And those cacao nibs? Yummmm Reply
Mandie | Mandie's Kitchen says: March 10, 2015 Favorite peanut butter combination would be cinnamon and honey or chocolate! These peanut butter shortbread cookies look amazing! Reply
Simone Sika says: March 10, 2015 PB and chocolate (of course)!!! But next in line would be peanut butter & oatmeal. Reply
Jennie says: March 10, 2015 Peanut butter and chocolate or with banana and marshmallow and jelly. Reply
Jen @ baked by an Introvert says: March 10, 2015 Peanut butter and coffee sounds like a great combo. These sandwich cookies are adorable! Reply
Christine says: March 10, 2015 omg this is the perfect combination my husband and I would love. I should try this asap! Reply
Amy @ Thoroughly Nourished Life says: March 10, 2015 These look so perfect! I can’t believe I gave up peanut butter for Lent! These are on my Easter Sunday list for sure. I love a sandwich cookie and the pairing of peanut butter and espresso sounds like such a great grown up combination to me! Reply
Dandi D says: March 11, 2015 I like to make energy balls with peanut butter, oatmeal, and chocolate. Reply
Jordan D. says: March 11, 2015 This might sound weird to some people, but I really love peanut butter and fresh spinach on pita bread. It’s especially awesome with a drizzle of sriracha. It’s kind of like a thai peanut butter sandwich lol. Reply
Rose says: March 12, 2015 My favorite combination is peanut butter and a spoon, but peanut butter and nutella in a crepe are a close second. Reply
Seyma Shabbir says: March 13, 2015 I love Peanut Butter and Banana, mashed with milk and honey and frozen to make ice cream pops! Reply
Sarah says: March 13, 2015 Peanut butter and chocolate is definitely my favorite. This recipe looks delicious btw. can’t wait to try it out! Reply
Amy C. says: March 13, 2015 Peanut butter and chocolate are definitely my favorite combination! Reply
Jennifer Essad says: March 13, 2015 I’m into marshmallow fluff, white chocolate wonderful and grahams Reply
Jodi S says: March 13, 2015 Favorite combination is peanut butter and apple slices! @smilejoylove Reply
Debbie M says: March 14, 2015 I love to put peanut butter in my oatmeal. And of course the classic pb + chocolate! Reply
Amy L says: March 15, 2015 I like peanut butter spread on a banana. It’s one of my favorite snacks. I’d love to try it with a flavored peanut butter like chocolate. Reply
Sarah B. says: March 17, 2015 Peanut butter & jelly sandwich on multigrain bread, GRILLED. Yum! Reply
Kara says: December 13, 2020 These sound delicious. Could they be frozen, with the filling inside? Reply
Elise B says: December 19, 2021 I’m wondering if I should be using natural (runny) peanut butter, or the peanut butter that is thicker and has sugar/oil etc. added to it? Thanks! Really looking forward to these. :) Reply
Maryanne Cabrera says: December 23, 2021 I find that the recipe works best with homogenous peanut butter (the kind that doesn’t need to be stirred before using).