This is the third recipe in a series showing how to pair hot sauce and cold brew.
These cookies are a great way to use spent Erebus Coffee grounds. Add Burns and McCoy Exhorresco for a punch.
Creative maverick and head of Burns and McCoy, Jay Turner, would live on peanut butter if he could. Jay also happens to be big brother to Erebus Coffee’s co-owner, Hally. Her love of coffee runs just as deep as Jay’s does for peanut butter. These cookies might be a perfect pairing to appease these two entrepreneurs.
Here we have another cold brew + hot sauce recipe demonstrating the depth and breadth by which you can combine these two food groups. To enter the giveaway for two Burns & McCoy hot sauces (Devorandum and Exhorresco) and two bags of Erebus cold brew bags, head over to Instagram.
Servings: 24 cookies
Ingredients
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Bowl One (smaller)
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1 1/4 c flour
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1/2 tsp baking powder
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3/4 tsp baking soda
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1/4 tsp salt
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Bowl Two (larger)
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1/4 c coffee grounds, used
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1/2 c butter, softened
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2/3 c peanut butter
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1/2 c sugar
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2/3 c brown sugar, packed
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2 large eggs
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1/2 tsp Burns and McCoy Exhorresco
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Directions
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Combine flour, baking powder, baking soda, and salt in a small bowl.
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In a larger bowl, combine grounds, butter, peanut butter, sugar, brown sugar, eggs, and hot sauce.
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Add dry ingredients to wet ingredients, and stir just until combined.
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Let dough sit in fridge for one hour.
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Set oven to 375F.
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Roll teaspoon sized balls of dough and place 3 in apart on a cookie sheet.
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Squash each ball with a glass or fork to about 1/2 in thick.
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Bake for 10 (soft) to 15 (crunchy) minutes. For crunchy cookies, look for edges to start to turn brown.