Punchy Peanut Butter Coffee Cookies

Posted by Jay Turner on

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


  • Bowl One (smaller)

    • 1 1/4 c flour

    • 1/2 tsp baking powder

    • 3/4 tsp baking soda

    • 1/4 tsp salt

  • Bowl Two (larger)

    • 1/4 c coffee grounds, used

    • 1/2 c butter, softened

    • 2/3 c peanut butter

    • 1/2 c sugar

    • 2/3 c brown sugar, packed

    • 2 large eggs

    • 1/2 tsp Burns and McCoy Exhorresco


  1. Combine flour, baking powder, baking soda, and salt in a small bowl.

  2. In a larger bowl, combine grounds, butter, peanut butter, sugar, brown sugar, eggs, and hot sauce.

  3. Add dry ingredients to wet ingredients, and stir just until combined.

  4. Let dough sit in fridge for one hour.

  5. Set oven to 375F.

  6. Roll teaspoon sized balls of dough and place 3 in apart on a cookie sheet.

  7. Squash each ball with a glass or fork to about 1/2 in thick.

  8. Bake for 10 (soft) to 15 (crunchy) minutes. For crunchy cookies, look for edges to start to turn brown.

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