About this recipe
There's something magical about combining two beloved comfort foods—freshly baked cookies and a perfectly crafted latte. This Salted Peanut Butter Cookie Latte takes that concept to extraordinary heights, featuring homemade flourless peanut butter cookies that serve double duty as both a stirring agent and accompaniment to your morning brew. The genius lies in the simplicity: these naturally gluten-free cookies require just six basic pantry ingredients and bake in under 15 minutes, making them accessible even on busy mornings. What sets this latte apart is the thoughtful integration of cookie elements throughout the drink. Rather than simply dunking a cookie on the side, crumbled pieces are stirred directly into the hot espresso along with additional peanut butter and brown sugar, creating a rich, nutty base that's punctuated by delightful cookie texture. The optional flaky sea salt provides that perfect sweet-salty contrast that elevates the entire experience from a simple coffee drink to a luxurious café-worthy indulgence that rivals any specialty coffee shop creation.
Why you'll love this
- ✓ **Texture variety** - Every sip delivers different textures from smooth steamed milk to creamy peanut butter swirls and delightful cookie crumbles
- ✓ **Naturally gluten-free** - The flourless cookies make this treat accessible to those avoiding gluten without sacrificing flavor or satisfaction
- ✓ **Interactive experience** - The process of stirring cookie pieces into hot espresso creates an engaging, almost ceremonial coffee ritual
- ✓ **Customizable sweetness** - Easy to adjust the brown sugar and peanut butter quantities to match your personal taste preferences
Photo 1 of 3
Photo 1 of 3Ingredients
- 0.5cup creamypeanut butter
- 0.25cup granulatedsugar
- 0.25cup packedlight brown sugarThe molasses content in brown sugar adds depth and caramel notes that complement the nuttiness perfectly
- 1large eggyolk
- 1teaspoon vanillaextract
- 0.25teaspoonsalt
- Flaky sea salt, for sprinkling on cookies (optional)
- 1tablespoon creamypeanut butter (plus extra for rimming the glass, optional)
- 1teaspoon packedlight brown sugarThe molasses content in brown sugar adds depth and caramel notes that complement the nuttiness perfectly
- 0.25- 1/2 of a baked Flourless Peanut Butter Cookie, crumbled
- 2shots(2 ounces) freshly brewed espresso
- Steamed whole milk (about 1/2 - 3/4 cup, or to fill mug)
- Extra cookie crumbles, for topping (optional)
- 1whole FlourlessPeanut Butter Cookie, for serving alongside (optional)
Step-by-step instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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.
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.
Photo 2 of 3
Photo 2 of 3Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
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.
If desired, spread a very thin layer of creamy peanut butter around the rim of your mug.
Brew 2 shots of espresso directly into your serving mug.
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 the 1/4 - 1/2 crumbled cookie to the mug and stir again.
Steam your whole milk (or milk of choice) until hot and frothy.
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.
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Chef's tips
whole milk
Full-fat milk steams to the creamiest, most luxurious foam, but oat milk works beautifully as a dairy-free alternative with similar richness
flaky sea salt
Maldon or similar flaky sea salt works best for sprinkling - the larger crystals provide textural pops and don't dissolve immediately
light brown sugar
The molasses content in brown sugar adds depth and caramel notes that complement the nuttiness perfectly
creamy peanut butter
Use a high-quality natural peanut butter for best flavor, but avoid the ultra-oily varieties that separate easily as they won't dissolve as smoothly in the hot espresso
Variations & substitutions
- VeganReplace egg yolk with 1 tablespoon ground flaxseed mixed with 2 tablespoons water, and use oat milk instead of dairy milk
- Gluten-freeThis recipe is naturally gluten-free as written since the cookies contain no flour
- Less sweetReduce the brown sugar in both cookies and latte mixture by half, and use unsweetened almond milk
- UpgradeUse single-origin espresso, artisanal peanut butter, and finish with a drizzle of dark chocolate and crushed roasted peanuts
Photo 3 of 3
Photo 3 of 3Storage & shelf life
🍽️ How to serve
Serve immediately while the latte is piping hot, ideally in a large ceramic mug that can accommodate the generous portion of steamed milk and toppings. For an Instagram-worthy presentation, rim the mug with a thin layer of peanut butter and dust with cookie crumbles, then place a whole cookie artfully on the saucer alongside. The drink is best enjoyed fresh when the cookie pieces are still slightly soft from the hot espresso and the milk foam is at its peak.
Salted Peanut Butter Cookie Lattes
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
For 2 servings
- 1/2 cup creamypeanut butter
- 1/4 cup granulatedsugar
- 1/4 cup packedlight brown sugar
- 1 large eggyolk
- 1 teaspoon vanillaextract
- 1/4 teaspoonsalt
- Flaky sea salt, for sprinkling on cookies (optional)
- 1 tablespoon creamypeanut butter (plus extra for rimming the glass, optional)
- 1 teaspoon packedlight 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 FlourlessPeanut Butter Cookie, for serving alongside (optional)
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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.
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 for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
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.
If desired, spread a very thin layer of creamy peanut butter around the rim of your mug.
Brew 2 shots of espresso directly into your serving mug.
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 the 1/4 - 1/2 crumbled cookie to the mug and stir again.
Steam your whole milk (or milk of choice) until hot and frothy.
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.
Frequently asked questions
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