Just recently, I awoke on a Saturday morning, and Brian said to me, “what would happen if you put chocolate covered espresso beans in a cookie?”
“Let’s find out!” I quickly responded.

So we did.

We (or I) also wanted to “find out” what would happen with the gorgeous addition of some super fantastic Artisana nut butter – cashew butter, to be exact.

You see, I also recently discovered a fantastical new fact:

Artisana: Same quality product, now certified! The same premium ingredients, rigorous quality control, and low temperature methods = the first and ONLY nut butter company to achieve R.A.W. and C.L.E.A.N. certification!

So we did and we did.

And this is what happened.

Glorious gorgeous goodness.

Cashew Cacao Espresso Bean Cookies

1/2 cup Artisana Organics Cashew Cacao Spread
8 Tbs. butter, softened
1 cup white sugar
1/2 cup dark brown sugar, firmly packed
2 large eggs
1 tsp. vanilla extract
2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. sea salt
1 cup chocolate covered espresso beans

Preheat oven to 375 degrees.
Beat together the Artisana Cashew Cacao Spread, butter, sugars, eggs, and vanilla extract with an electric mixture until creamy.
Add the flour, salt, and baking soda and mix again until well combined. Fold in espresso beans.

Form balls of dough using a melon baller or 1 Tbs. measuring spoon, placing 2″ apart on a parchment lined baking sheet.

Bake 10-12 minutes, until light golden brown and crispy. Cool on pan 1 minute and then transfer to a wire rack to cool completely. 


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