Get ready for a truly special coffee experience with this incredible Salted Peanut Butter Cookie Latte! This isn’t just your average latte; it features super simple, homemade flourless peanut butter cookies crumbled right into a rich blend of espresso, more peanut butter, a touch of brown sugar, and creamy steamed milk. I absolutely adore this Peanut Butter Cookie Latte when I have a little extra time in the morning or for a cozy afternoon treat – it’s pure, decadent comfort in a mug! It’s especially lovely on a mid-week day like today, May 7th, when you deserve something a little extra special.
Why You’ll Love This Peanut Butter Cookie Latte
- Ultimate Indulgence: A rich, creamy, and deeply satisfying coffee drink that tastes like a dessert.
- Homemade Cookie Magic: Features easy, flourless peanut butter cookies that are delicious on their own and amazing in the latte.
- Perfect Peanut Butter Flavor: If you love peanut butter, this latte is your dream come true.
- Special Treat: Elevates your everyday coffee into a gourmet experience.
- Surprisingly Simple: While it has a cookie component, each step is straightforward.
Ingredients for Salted Peanut Butter Cookie Lattes
Here’s what you’ll need to create the delicious flourless cookies and the indulgent latte. The full list with measurements is in the recipe card below.
Flourless Peanut Butter Cookies
- Creamy peanut butter (Nut Butter)
- Granulated sugar (Sweetener)
- Light brown sugar, loosely packed (Sweetener)
- Egg yolk (Binder)
- Vanilla extract (Flavoring)
- Salt (Seasoning)
- Sea salt (for sprinkling) (Seasoning)
Latte
- Creamy peanut butter (+ extra for rimming the glass – optional) (Nut Butter)
- Light brown sugar (Sweetener)
- Cookie crumbles (from the cookies above!) (Garnish/Flavor)
- Espresso shots (Coffee)
- Steamed whole milk (Dairy) (Or your favorite plant-based milk)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I’m a huge fan of the classic peanut butter flavor in this Peanut Butter Cookie Latte, but feel free to experiment:
- Add Chocolate: Mix mini chocolate chips into the peanut butter cookie dough, or drizzle the finished latte with chocolate sauce for a peanut butter cup vibe.
- Different Nut Butter: Try almond butter or cashew butter for the cookies and/or in the latte for a different nutty taste.
- Spiced Cookies/Latte: Add a pinch of cinnamon or nutmeg to the cookie dough or directly into the latte.
- Make it Vegan/Dairy-Free: Use a vegan egg yolk replacer for the cookies (results may vary). For the latte, use your favorite dairy-free milk (like oat, almond, or soy) and ensure your peanut butter is dairy-free.
- Iced Version: Allow the espresso-peanut butter mixture to cool completely. Combine with cold milk and cookie crumbles in a shaker with ice. Shake well and pour over fresh ice. Top with cold foam or whipped cream if desired.
How to Make Salted Peanut Butter Cookie Lattes
Making this indulgent Peanut Butter Cookie Latte starts with baking the simple cookies:
Make the Flourless Peanut Butter Cookies
- First, I preheat my oven to 350°F (175°C). I line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, I combine the creamy peanut butter, granulated sugar, loosely packed light brown sugar, egg yolk, vanilla extract, and ¼ teaspoon of salt.
- I stir everything together with a spoon or spatula until it’s well combined and a soft dough forms.
- I roll the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet.
- Using a fork, I gently press down on each cookie dough ball, first one way, then the other, to create that classic criss-cross pattern and flatten them slightly.
- I like to sprinkle the tops lightly with a little extra sea salt before baking for that sweet and salty kick.
- I bake for 10-12 minutes, or until the edges are set and lightly golden. They will be soft when they come out but will firm up as they cool.
- Once baked, I let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. (You’ll have plenty of extra cookies for snacking – a happy bonus!)
Brew Espresso and Mix Latte Base
- When I’m ready to assemble my delicious latte, I brew 2 fresh shots of espresso directly into my favorite mug.
- While the espresso is still piping hot, I add 1 tablespoon of creamy peanut butter and 1 teaspoon of light brown sugar.
- I whisk these ingredients vigorously into the hot espresso until the peanut butter and brown sugar are completely melted and smoothly combined. This creates a wonderfully fragrant and rich base.
- I take about ¼ to ½ of one of the cooled peanut butter cookies, crumble it into smaller pieces, and stir these crumbles into the espresso mixture in the mug.
Assemble the Latte
- (Optional Fancy Rim): If I’m feeling extra indulgent, I sometimes spread a very thin layer of peanut butter on a small plate and dip the rim of my mug into it.
- I steam my whole milk (or preferred milk) until it’s hot and has a nice layer of froth, using a milk frother or the steam wand on my espresso machine.
- I carefully pour the hot, steamed milk over the espresso-peanut butter-cookie mixture in the mug. I like to hold back the thickest foam with a spoon at first, then spoon it generously on top.
Garnish and Serve
- Top with more cookie crumbles.
- Serve with a whole cookie on the side!
Tips and Tricks for the BEST Latte Experience
Here are my secrets for making this Peanut Butter Cookie Latte truly exceptional:
- Use Natural Creamy Peanut Butter: For both the cookies and the latte, a smooth, natural peanut butter (where the ingredients are just peanuts and perhaps salt) incorporates best.
- Don’t Overbake the Cookies: Pull them when the edges are just set for the perfect chewy texture. They firm up as they cool.
- Dissolve PB in Hot Espresso: Adding the peanut butter and brown sugar to the freshly brewed, very hot espresso is key to getting them to melt smoothly into the drink.
- Freshly Steamed Milk: Properly steamed milk with good microfoam creates that luxurious latte feel. If you don’t have a steamer, heat milk gently on the stove and froth with a handheld frother.
- Adjust Sweetness: Taste the latte base. Depending on the sweetness of your peanut butter and your preference, you can adjust the amount of brown sugar or cookie crumbles.
How to Serve
This Salted Peanut Butter Cookie Latte is best served immediately while warm and frothy! Enjoy it:
- As a Special Morning Indulgence: Perfect for a weekend treat or when you have a little extra time.
- For a Cozy Brunch: An impressive and delicious coffee drink to serve guests.
- As an Afternoon Pick-Me-Up: A comforting and satisfying alternative to a plain coffee, especially on a cool day.
Always serve with an extra peanut butter cookie on the side for dunking – it’s a must!
Make Ahead and Storage
- Cookies: The flourless peanut butter cookies can be baked up to 3-4 days ahead and stored in an airtight container at room temperature. They also freeze well!
- Latte: This latte is best assembled fresh just before serving to enjoy the warmth of the espresso, the perfectly steamed milk, and the texture of the fresh cookie crumbles.
FAQs about Salted Peanut Butter Cookie Lattes
- Can I make the cookies with a different nut butter?
- Yes, almond butter or cashew butter would likely work well for the cookies, though the signature “peanut butter cookie” flavor will naturally change. Ensure it’s a similar creamy consistency.
- What if I don’t have an espresso machine to make espresso shots?
- You can substitute with ½ cup of very strongly brewed hot coffee (e.g., from a French press or Moka pot). The latte will be slightly less intense but still delicious.
- Can I make this latte iced?
- Absolutely! Let the hot espresso-peanut butter-sugar mixture cool completely. Then, combine it with cold milk and cookie crumbles in a cocktail shaker with ice. Shake very well until chilled and frothy, then pour over fresh ice in a glass.
Enjoy this incredibly indulgent, comforting, and unique Salted Peanut Butter Cookie Latte! It’s a true treat for any peanut butter and coffee aficionado.
Print
Salted Peanut Butter Cookie Lattes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Breakfast, Brunch, Drinks, Coffee, Latte
- Cuisine: American
Description
These lattes are made with super simple flourless peanut butter cookies, sea salt, espresso, and steamed milk! They’re such a special treat for when you have a little extra time in the morning or for a cozy afternoon indulgence.
Ingredients
Scale
For the Flourless Peanut Butter Cookies (Makes Extra):
- 1/2 cup creamy peanut butter
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Flaky sea salt, for sprinkling on cookies (optional)
For the Latte (per serving):
- 1 tablespoon creamy peanut butter (plus extra for rimming the glass, optional)
- 1 teaspoon packed light brown sugar
- 1/4 – 1/2 of a baked Flourless Peanut Butter Cookie, crumbled
- 2 shots (2 ounces) freshly brewed espresso
- Steamed whole milk (about 1/2 – 3/4 cup, or to fill mug)
- Extra cookie crumbles, for topping (optional)
- 1 whole Flourless Peanut Butter Cookie, for serving alongside (optional)
Instructions
1. Make the Flourless Peanut Butter Cookies:
- Preheat Oven and Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine Ingredients: In a medium bowl, combine 1/2 cup creamy peanut butter, granulated sugar, 1/4 cup brown sugar, egg yolk, vanilla extract, and 1/4 teaspoon salt. Stir with a fork or spatula until thoroughly combined and a dough forms.
- Shape and Bake: Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet, about 1-2 inches apart. Use a fork to press down on each dough ball in a criss-cross pattern, flattening them slightly. Sprinkle the tops with flaky sea salt, if desired.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
- Cool: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. These cookies will be used for the latte and for serving.
2. Make the Latte:
- Prepare Mug (Optional Rim): If desired, spread a very thin layer of creamy peanut butter around the rim of your mug.
- Brew Espresso: Brew 2 shots of espresso directly into your serving mug.
- Mix Base: While the espresso is still hot, add 1 tablespoon of creamy peanut butter and 1 teaspoon of light brown sugar to the mug. Whisk vigorously with a small whisk or fork until the peanut butter and sugar are mostly dissolved and combined with the espresso.
- Add Cookie Crumbles: Add the 1/4 – 1/2 crumbled cookie to the mug and stir again.
- Steam Milk: Steam your whole milk (or milk of choice) until hot and frothy.
- Pour and Serve: Pour the steamed milk over the espresso mixture in the mug. Top with extra cookie crumbles, if desired. Serve immediately with a whole peanut butter cookie on the side.
Notes
- Peanut Butter Cookies: These flourless cookies are naturally gluten-free and are key to the latte’s flavor. They will be slightly soft when they come out of the oven and will firm up as they cool.
- Espresso: Strong brewed coffee can be substituted if you don’t have an espresso machine.
- Milk: Whole milk provides a creamy latte, but other milks (dairy or non-dairy) can be used.
- Sweetness: Adjust the amount of brown sugar in the latte to your preference.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. The latte is best enjoyed immediately.