Peanut Butter Chocolate Coconut Cookies are the combination of peanut butter and chocolate.
I know what your thinking “really another dessert recipe, this will be your 4th in a row”, but let me defend myself. Today is National Peanut Butter Cookie Day! Yep, I kid you not! So with Peanut Butter being one of my FAVORITE foods, I had to pay it homage. I started out with just making straight out Peanut Butter cookies, but then I got creative. Why not add peanut butter chips, definitely some chocolate chips and then as I was half way through with making the cookies I noticed that I had a quarter bag of leftover sweetened, shredded coconut. Sounded good to me, so I threw it in for the second half of the cookies and it worked quite well, so here you have it!
‘Happy National Peanut Butter Cookie Day’ WEW that’s a mouth full, speaking of a mouth full, I had about 11 or so (but who was counting) of these DARN things last night, so I am off to boot camp to get my but kicked this morning. URGHH!
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup smooth peanut butter
- 3/4 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter chips
- 1/2 cup semi-sweet chocolate chips (bittersweet would work too)
- 1/2 cup shredded sweetened coconut
- For cooking coating: 1/4 cup tablespoon sugar, regular or superfine
- Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
- In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract.
- Add the chips, coconut and flour mixture and stir thoroughly.
- Place sugar for cooking coating in a shallow bowl or plate. Drop by rounded teaspoonfuls into the sugar and roll around to coat outside.
- Then put onto lined cookie sheets, leaving 2″ inches in-between Using a fork, lightly indent with a crisscross pattern, do not overly flatten cookies.
- Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
- Cool the cookies on the sheets for a few minutes, then remove to a rack to cool completely.