Cold Brew Cookies

Name: Cold Brew Cookies
Yield: 18 servings
Ingredients: ½ cup (125 mL) butter (1 stick); ½ cup (125 mL) peanut butter; ½ cup (125 mL) sugar; ½ cup (125 mL) packed brown sugar; 1 egg; ½ tsp (2 mL) salt; 1 tsp (5 mL) vanilla extract; ¼ cup (60 mL) cold brew coffee; ¼ cup (60 mL) used coffee grounds (see cook's tip); ¼ tsp (1 mL) baking powder; ¼ tsp (1 mL) baking soda; 1¾ cups (425 mL) flour; ½ cup (125 mL) semi-sweet chocolate chips; ½ cup (125 mL) peanut butter chips; Optional: Additional chocolate and peanut butter chips, flaky sea salt or kosher salt

These buzzworthy cookies are a tasty way to use up leftover cold brew and repurpose used grounds.

Ingredients

½ cup (125 mL) butter (1 stick)
½ cup (125 mL) peanut butter
½ cup (125 mL) sugar
½ cup (125 mL) packed brown sugar
1 egg
½ tsp (2 mL) salt
1 tsp (5 mL) vanilla extract
¼ cup (60 mL) cold brew coffee
¼ cup (60 mL) used coffee grounds (see cook's tip)
¼ tsp (1 mL) baking powder
¼ tsp (1 mL) baking soda
1¾ cups (425 mL) flour
½ cup (125 mL) semi-sweet chocolate chips
½ cup (125 mL) peanut butter chips
Optional: Additional chocolate and peanut butter chips, flaky sea salt or kosher salt

Directions

Preheat the oven to 350°F (175°C). Add the butter, peanut butter, sugar, and brown sugar to the bowl of the Deluxe Stand Mixer. Set to CREAM for 2 minutes and 50 seconds. Press Start.
Add the egg, salt, vanilla, and cold brew to the bowl. Select MIX for 45 seconds. Press Start.
Add the coffee grounds, baking powder, baking soda, and flour. Select MIX for 45 seconds. Press Start.
When 10 seconds remain on the timer, pause the mixer. Add the chocolate and peanut butter chips and resume mixing.
Use a Large Scoop to drop 6 cookies each onto 3 ungreased cookies sheets. Sprinkle with additional chocolate and peanut butter chips, if you’d like.
Bake until the bottoms of the cookies are lightly browned, about 18–20 minutes. Sprinkle with flaky salt, if you’d like. Cool for 3 minutes on the sheet pan before transferring to a cooling rack to cool completely.

Yield:

18 servings

Nutrients per serving:

U.S. nutrients per serving (1 cookie): Calories 260, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 31 g, Fiber 1 g, Sugars 18 g (includes 15 g added sugar), Protein 5 g

Cook's Tips:

Use the left-over grounds from making your cold brew. Just squeeze out any excess moisture!

You can use regular brewed coffee to replace the cold brew in a pinch.

Sprinkle the flaky salt on after baking, so it doesn’t dissolve into the cookies.

You may notice a slight green color in the cookies if you make them ahead. It’s due to the chemical reaction between the baking soda and coffee. They’re still safe to eat.