I decided to make another concoction with the delicious Eliot’s Nut Butters. If you haven’t tried these “adult” peanut butters, they are really nice with some unique additions. My favorite is the Chipotle Honey, but this Espresso Nib Peanut Butter is also pretty yummy. So, take a guess — how many mini cookies do you think are in this cookie jar?
Ingredients
1 cup (2 sticks) unsalted butter melted
1 cup Eliot’s Espresso Nib Peanut Butter
1/2 cup granulated sugar
1 1/3 cup packed brown sugar
2 teaspoons vanilla extract
2 large egg
1 teaspoon baking soda
1 teaspoon salt
3 1/2 cups all-purpose flour
3 cups mini chocolate chips
Directions
In the work bowl of your stand mixer, mix together melted butter with peanut butter until smooth. Add brown sugar and granulated sugar and mix until creamy. Beat in vanilla, eggs, baking soda, and salt. Mix in flour slowly until cookie dough forms. Stir in chocolate chips. Chill 30 minutes.
Heat oven to 350F. Line baking sheets with silpat or parchment paper.
Scoop 2 teaspoon sized cookie dough balls onto prepared cookie sheets (yes, these are small cookies). Press cookie dough balls flat with the tines of a fork or a cookie press. Bake cookies for 12-15 minutes, or until slightly brown on the bottom and the top just loses the wet cookie dough look. Cool on wire racks until completely cool.
