If you love peanut butter and chocolate as much as we do, these cookies are a must! The Espresso Sea Salt is that "little something" that brings these cookies to another level.
- 2 cups all purpose flour
- 1 tsp baking soda
- 3/4 tsp Espresso Sea Salt
- 1/2 cup Chocolate Olive Oil
- 1 cup peanut butter
- 1/2 cup agave
- 1/2 cup brown sugar
- 1 egg
- 2 tbsp milk
- 1 1/2 tsp vanilla
- 1 bag of Hershey Kisses or your choice bite sized chocolates
Preheat oven to 375º. In a bowl mix all the dry ingredients together. In a separate bowl mix the rest of the ingredients together until smooth. Mix dry ingredient mixture into the wet ingredients, and kneed until everything is mixed together. On a cookie sheet covered with parchment paper, scoop tablespoon size dollops about an inch apart. Press lightly to flatten slightly. Cook for 8-13 minutes.
Place an unwrapped chocolate in the middle of each cookie. (Cookie may crack slightly).
Place on cooling tray and let cool for about an hour or so. The chocolate will have melted because the cookies are hot, but will harden again as the cookies cool.