Spiked Peanut Butter Cookies
Chewy peanut butter cookies with a kick of coffee liqueur. Irresistibly boozy and buttery!
Equipment
- Baking sheets
- Measuring cups
- Parchment paper or silicone baking mats
- Wire rack
- Whisk
Ingredients
- ¼ teaspoon fine sea salt
- ¾ teaspoon baking powder
- ¼ cup 44 g nondairy semisweet chocolate chips
- ¾ cup 180 ml coffee-flavored liqueur (Kahlúa or whiskey)
- ¾ cup 90 g light spelt flour
- ¾ cup 144 g raw sugar
- ¾ cup 120 g brown rice flour
- 1 tablespoon 15 ml pure vanilla extract
- 1½ cups 384 g creamy or crunchy natural peanut butter
- ¼ cup plus 3 tablespoons 105 ml canola oil
Instructions
- Preheat oven to 350°F (180°C).
- Line baking sheets with parchment paper.
- In a large bowl, whisk oil, sugar, peanut butter, vanilla, and liqueur until emulsified.
- Sift flours, baking powder, and salt over wet ingredients.
- Add chocolate chips and stir until combined.
- Divide dough into 20 portions (50 g each).
- Flatten cookies onto baking sheets.
- Create a crosshatch pattern with a fork (optional).
- Bake for 16 minutes, until edges are golden brown.
- Cool on a wire rack for 15 minutes.
Notes & Wine Advice
Serving Tip:
Enjoy with a cold glass of milk or another shot of your favorite liqueur.Wine Advice:
A dessert wine, like a Tawny Port, or a sweet sherry would pair well with the peanut butter and coffee flavors.Nutrition values
Calories: 220 kcal | koolhydraten: 25 g | Eiwitten: 6 g | Vet: 12 g | Suiker: 15 g