Mix the wet ingredients: peanut butter, eggs, vanilla, coffee (if using) together with a spatula.
Add the dry ingredients: sugar, cocoa, baking soda, and cocoa nibs (if using) and mix everything with spatula. I prefer to mix everything by hand because the dough sticks to itself and is easy to work with.
No need to chill this dough, scoop directly with a tablespoon and form balls with your hands.
Place balls on baking tray (lined with baking paper) and press down gently to flatten them as they won’t flatten alone.
So that the cookies come out soft and fudgey, we must bake them for 5-6 minutes in a preheated oven at 180 degrees C. They will come out of the oven very soft and slightly harden as they cool. Recipe makes about 22 cookies that can be stored in an airtight container for 5 days.
