• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

Chocolate Peanut Butter Cookies With Toasted Coconut

Ingredients

Ingredients:

For the cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup creamy peanut butter

For the toasted coconut:

• 1 cup unsweetened shredded coconut
• 1 tablespoon sugar
• 1/4 teaspoon floor cinnamon

1 cup (2 sticks) unsalted butter, softened

Unsalted butter, at room temperature, is a common ingredient in baking. It is used to add taste, texture, and richness to baked goods. In this recipe for Chocolate Peanut Butter Cookies with Toasted Coconut, 1 cup (2 sticks) of unsalted butter is used. The butter is softened to make it simpler to cream with the opposite ingredients. Softened butter additionally incorporates air into the batter, which helps the cookies to rise and turn out to be mild and fluffy.

1 cup packed mild brown sugar

Ingredients:

• 1 cup packed mild brown sugar

1/2 cup granulated sugar

1/2 cup granulated sugar

1 giant egg

chocolate peanut butter chip cookies Peanut Butter Cookies with Toasted Coconut

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup packed gentle brown sugar

1 large egg

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semisweet chocolate chips

1 cup peanut butter chips

1 cup sweetened shredded coconut, toasted

Instructions:

1. Preheat oven to 375 degrees F (190 levels C).

2. Line a baking sheet with parchment paper.

3. In a big bowl, cream together the butter and sugars till gentle and fluffy.

4. Beat in the egg and vanilla.

5. In a separate bowl, whisk together the flour, baking soda, and salt.

6. Gradually add the dry ingredients to the wet ingredients, mixing until simply mixed.

7. Stir within the chocolate chips, peanut butter chips, and toasted coconut.

8. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.

9. Bake for 10-12 minutes, or until the perimeters are golden brown.

10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill completely.

1 teaspoon vanilla extract

Chocolate Peanut Butter Cookies with Toasted Coconut

These cookies are the right combination of chocolate and peanut butter, with slightly bit of coconut added in for a tropical twist.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 massive egg
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 1/4 cups all-purpose flour
• 1 cup chocolate chips
• 1/2 cup peanut butter chips
• 1/2 cup toasted coconut

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the vanilla extract and egg.
4. In a separate bowl, whisk together the baking soda and salt. Gradually add the dry components to the wet elements, mixing until simply mixed.
5. Stir within the chocolate chips, peanut butter chips, and toasted coconut.
6. Drop the dough by rounded tablespoons onto ungreased baking sheets.
7. Bake for 10-12 minutes, or till the edges are golden brown and the centers are set.
8. Let cool on the baking sheets for a couple of minutes before transferring to wire racks to chill utterly.

Tips:

• For a chewier cookie, bake for 12-14 minutes.
• For a crispier cookie, bake for 10-12 minutes.
• These cookies can be saved in an hermetic container at room temperature for up to three days.

2 cups allpurpose flour

2 cups all-purpose flour

half cup unsweetened cocoa powder

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

Ingredients:

– 1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon salt

– Fine sea salt

– Kosher salt

1 cup semisweet chocolate chips

1 cup semisweet chocolate chips

1 cup peanut butter chips

1 cup peanut butter chips

half of cup toasted coconut

half cup toasted coconut

Instructions

1. Preheat oven to 350 levels F (175 levels C). Line a baking sheet with parchment paper.

2. In a medium bowl, cream together the butter, peanut butter, and brown sugar till smooth. Beat in the eggs one by one, then stir in the milk and vanilla extract.

3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet components, mixing till just mixed.

4. Stir in the chocolate chips, toasted coconut, and chopped peanuts.

5. Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart. Flatten the cookies slightly with a fork.

6. Bake for 10-12 minutes, or till the perimeters are lightly golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill fully.

Preheat oven to 350 degrees F (175 levels C). Line a baking sheet with parchment paper.

Preheat oven to 350 degrees F (175 levels C).

Line a baking sheet with parchment paper.

In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat within the egg and vanilla extract.

In a big bowl, cream collectively the butter, brown sugar, and granulated sugar till gentle and fluffy. Beat within the egg and vanilla extract.

In a separate bowl, whisk collectively the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the moist components, mixing till just combined. Stir within the chocolate chips, peanut butter chips, and toasted coconut.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Gradually add the dry components to the wet components, mixing till simply combined.

Stir within the chocolate chips, peanut butter chips, and toasted coconut.

Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.

Instructions:

1. Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.

Bake for 1012 minutes, or until the edges are set and the facilities are simply set. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Preheat oven to 375 levels F (190 degrees C).

In a medium bowl, combine the flour, baking soda, and salt.

In a big bowl, cream together the butter, peanut butter, and sugars till mild and fluffy.

Beat in the eggs one by one, then stir within the vanilla.

Gradually add the dry ingredients to the moist elements, and blend until just combined.

Stir in the chocolate chips, peanut butter chips, and toasted coconut.

Drop by rounded tablespoons onto ungreased baking sheets.

Bake for 10-12 minutes, or until the sides are set and the facilities are just set.

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to chill completely.