While browsing some of yall’s blogs yesterday, I discovered that it was National Chocolate Chip Cookie Day. Bless. Had I known ahead of time, I likely would have prepared for this occasion while grocery shopping over the weekend. Nonetheless, I was able to celebrate with a trip to the Zaxby’s drive through for Otis Spunkmeyer chocolate chip cookies. God be praised.

By the end of the day, however, I found myself scrounging together this from scratch, on-hand rendition that actually turned out way better than I was anticipating . . . Ephesians 3:20, amiright? ha.

PEANUT BUTTER ESPRESSO CHIP COOKIES

WHAT I HAD ON HAND

1/2 cup of natural peanut butter {without palm oil, which will affect texture}

1 tbsp brown sugar

1 egg

roughly chopped slash a few whole chocolate covered espresso beans

WHAT I DID

combine everything in a single bowl

bake for 14 min on 350

NOTES

You’ll notice there is only 1 tbsp of sugar involved, and no extract. That’s because I only had 1 tbsp of brown sugar, and no extract. ha.

I honestly didn’t feel like the cookies were lacking in flavor or sweetness. As the espresso beans bake they become crunchy, but also release a lot of flavor into the cookie. That being said, I’m sure an extract would elevate the level of decadence.

If you prefer vegan recipes, I’m fairly certain {from experience} that the single egg in this recipe could be replaced with a “flax egg” {1 tbsp ground flax seed + 3 tbsp water} with similar results.

I realize chocolate covered espresso beans are kind of a posh situation to have “on hand”. Ironically, I purchased them because the store I happened to be in didn’t have any dark chocolate or chocolate chips that excited me. I wasn’t planning on baking with them, so this recipe was a boon.

I only used 1/2 cup of peanut butter and one egg because this was a scroungy experiment and I didn’t want to make a full batch. This recipe yields three bakery size cookies.

. . . & & // happy belated national chocolate chip cookie day!

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