January 17, 2022

Mud Pie Cookies

These cookies have peanut butter and espresso…need I say more? Soft and thick cookies that can be made in one bowl. They are delicious and I hope they will become a household favorite.

Recipe Source: One of my favorite comfort foods is coffee ice cream topped with Oreos, almonds, and a spoonful of peanut butter. I adapted my mother’s chocolate chip cookie recipe to reflect mud pie flavors. Source of original chocolate chip recipe unknown.

Mud Pie Cookies

Coffee and chocolate make the perfect match! Treat yourself to these elevated cookies and satisfy your caffeine craving.


Anne Voss

  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1 cup light brown sugar, packed
  • 1/2 cup white granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 2 1/2 all-purpose flour
  • 3/4 cup espresso baking chips
  • 4 chocolate sandwich cookies (Oreos), roughly chopped
  • 1/4 cup sliced almonds, roughly chopped
  1. Using a mixer, beat butter on medium speed until fluffy (~2 minutes).
  2. Add peanut butter, brown sugar, and white granulated sugar. Beat ingredients together for another 2 minutes. Scrape down the sides of the bowl and beat for 1 more minute until very fluffy and well combined.
  3. Add eggs one at a time. Briefly mix after the addition of each egg.
  4. Add salt and vanilla. Mix until combined. Scrape down the sides of the bowl one more time to ensure all the wet ingredients are well blended.
  5. Add baking soda, cornstarch, and 1 1/2 cups flour to the mixing bowl. Mix well.
  6. Add remaining flour and mix until just combined. Don’t overmix.
  7. Add in baking chips, sandwich cookies, and almonds. Fold in with a wooden spoon until distributed throughout the dough. Don’t overmix.
  8. Chill dough for 30 minutes in the refrigerator.
  9. Preheat oven to 350°F.  Line baking sheet with parchment paper.
  10. Place scoops of dough onto parchment paper about 2 inches apart.
  11. Bake cookies 10 to 13 minutes until cookies are light golden brown on the edges. Baking time will depend on cookie size.
  12. Remove baking sheet from oven.
  13. Immediately sprinkle cookies with salt (optional).
  14. Leave cookies on baking sheet for 2 minutes and then transfer to cooling rack.

Makes approximately 40 cookies

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Recipe Notes

Below you will find tips and tricks to help achieve the best results possible!

Don't confuse these cookies with Mississippi mud cookies which are no bake and made with cocoa powder. This recipe is similar to a traditional chocolate chip cookie but with mix-ins of coffee and peanut butter.

Bowl of mud pie cookie dough


Peanut Butter – traditional peanut butter is needed for this recipe. Do not use the natural peanut butter that needs to be stirred together before use.

Baking Chips – espresso baking chips add both chocolate and coffee flavor.

Supplies Needed

Mixer (stand mixer or hand-held mixer)

Baking sheet

Baked mud pie cookies on cooling rack

Tips and Tricks

Once the flour is added, mix until just combined. Overmixing will result in a tougher cookie.

Folding in the baking chips, sandwich cookies, and almonds is the hardest part. The dough will be stiff therefore press mix-ins into the dough as you fold. Try to incorporate the ingredients the best you can,  but don’t overwork the dough.

Use a cookie scoop for more uniform cookie sizes- I used a #50 cookie scoop

Press a few extra baking chips, sandwich cookie pieces, and almonds on top of the dough scoops before baking to produce a picture-perfect cookie.

Continue to chill the cookie dough in the refrigerator while the cookies are baking.

If you prefer thinner cookies, you can flatten out the dough before baking.


If espresso chips are unavailable, you can substitute them with milk chocolate or semi-sweet chocolate chips. The cookies will not have the mud pie coffee flavor, but will still be tasty!

Almonds can be omitted or substituted with other nut options. I think pecans would also work well in this cookie.

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