Pe Peanut Butter Espresso Biscuits

June 12 is National Peanut Butter Cake Day. To celebrate, I wanted to do something a little different this year. Nestle's Espresso Chocolate Slice is one of my favorite ingredients. Chocolate and coffee? Well, that's the perfect duet! What could possibly make it better? You guessed it, peanut butter.

This peanut butter espresso biscuit cake packs a ton of flavor and a surprising ingredient, cinnamon applesauce. I know it sounds weird, but this cake is still creamy and perfect for adding when you don't have eggs. Everything blends beautifully together and the end result is delicious! These bites of cake are addicting! You have been warned.


  • 1 cup peanut butter
  • 1 cup brown sugar
  • 1 cup sugar
  • 1/4 cup applesauce, I used cinnamon, but you can use real if you prefer.
  • 1 1/2 cups flour
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda soda
  • 2 teaspoons salt
  • 1 pack espresso chips


  1. Preheat the oven to 350 degrees.
  2. Thoroughly beat the sugar, vanilla, and applesauce in a mixing bowl.
  3. Stir in peanut butter.
  4. In a separate bowl, combine flour, baking soda and salt. Stir well using a fork.
  5. Slowly add the dry ingredients to the cream mixture.
  6. Mix in the espresso chips. The dough will be crumbly.
  7. Shape the dough into small balls and flatten it into a cake shape. Place on a greased baking sheet and bake for 7-8 minutes.
  8. Place cookie bites on a cooling rack. Allow to cool completely before enjoying.

Photo Guide

Cream sugars, vanilla, and applesauce. Stir in peanut butter.

Combine flour, baking soda, and salt. Mix well with a fork.

Slowly add dry mix with creamed mix.

Stir in espresso chips. Dough will be crumbly.

Form dough into small balls and flatten into a cookie shape. Place on a greased cookie sheet. Bake for 7-8 minutes.

Allow cookie bites to cool. Enjoy with a coffee or glass of cold milk.


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