I always buy a bag of chocolate chips at the store because you never know when there will be a need to make some cookies. Since I’ve been on a chocolate peanut butter kick lately (let’s be honest, my whole life), I decided to mix two of America’s favorite cookies together. The peanut butter chocolate chip cookie — with a little kick of espresso for good measure.

Last year, I read a memoir called “Cakewalk” that included a ton of amazing recipes for each chapter. The chocolate chip cookies I made were so good — I decided — because of the instant espresso powder in them. I’ve been hooked ever since. Also, as you might know, I’m also obsessed with brown sugar so I always over do it there as well.

Oh yeah, I bought dark chocolate chips but also had a leftover half a bag of semi-sweet chips so I just used them all. You can never have too much chocolate!

Sadly, these cookies are not very shapely. I mean, their shapes are kind of all over the place. I certainly haven’t mastered the art of cookie baking. But you know what I have mastered? The art of cookie eating. After I made these, I ended up literally eating like 15 of them. Basically, they were the only thing I ate yesterday and let’s just say, I don’t recommend that!

— 1 1/2 cups all-purpose flour
— 1 teaspoon baking soda
— 1 cup (2 sticks) butter or margarine, softened
— 1/2 cup creamy or chunky peanut butter
— 1/2 cup granulated sugar
— 1/2 cup packed brown sugar
— 1 teaspoon vanilla extract
— 1 large egg
— 1 package of dark chocolate chips
— 1 Tablespoon of instant espresso powder


Directions

PREHEAT oven to 375° F.

COMBINE flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar, espresso and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.

DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.
*I sprinkle extra sugar/brown sugar over the cookies too!

BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.