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.