Kona Coffee Flavored Peanut Butter Cookies





These peanut butter cookies are standouts for two reasons. They're extremely easy to make and they don't taste like peanut butter. While the texture is like that of a peanut butter cookie, the controlling flavor here is the Kona coffee. Tasters use words like creamy, smooth, clean and sweet to describe it. Professional tasters go a bit further and say it's bright and has a lingering taste that hints of chocolate. Their favorite descriptors are medium-bodied and balanced. That always puts me in a spin because those are the words I use to describe wine. To be honest, I'm not a fan of Kona coffee, but I do love its use in these cookies. The recipe originally came from the Kona Coffee Cultural Festival. I've change it slightly to incorporate the use of fresh peanut butter and a bit of vanilla. I've also been known to add Macadamia nuts to the batter. This recipe will work with any coffee powder or granule, but use Kona granules if you can. That chocolate-like undertone works well in these cookies. The cookies can be made by young bakers so their assembly can be a family affair that's blessed with an easy cleanup. Here's the recipe for these slightly crumbly cookies.



Kona Coffee Cookies

Ingredients:

1/2 cup butter

1/2 cup firmly packed golden brown sugar

1/2 cup granulated sugar

1 large egg

1/2 teaspoon salt

1/2 teaspoon baking soda

1-1/2 cups peanut butter

3 tablespoons instant Kona coffee granules

1/2 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/2 cup Macadamia nuts, coarsely chopped (optional)

Directions:

1) Preheat oven to 375 degrees F.

2) Cream butter in the bowl of an electric stand mixer. Gradually add brown and white sugar and beat until incorporated. Add egg, salt, baking soda, peanut butter, coffee granules and vanilla. Blend until creamy. Sift flour and gradually add to batter. Batter will be stiff. Fold in nuts if using.

3) Using a tablespoon, drop dough onto ungreased cookie sheets. Press flat and make a criss-cross design with a fork. Bake for 15 minutes or until brown. Yield: 32 cookies.

Cook's Note: If you prefer soft cookies, remove from baking sheet soon after removing from oven. If your preference is for a crisper cookie, let them cool in baking pan.