Cashew Cacao Espresso Bean Cookies

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.