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 gentle brown sugar
• 1 giant 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 typical ingredient in baking. It is used to add taste, texture, and richness to baked items. 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 easier to cream with the other 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 light brown sugar

Ingredients:

• 1 cup packed light brown sugar

half of cup granulated sugar

1/2 cup granulated sugar

1 giant egg

Chocolate Peanut Butter Cookies with Toasted Coconut

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup packed mild brown sugar

1 giant 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 degrees C).

2. Line a baking sheet with parchment paper.

3. In a large bowl, cream collectively the butter and sugars until gentle and fluffy.

4. Beat within the egg and vanilla.

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

6. Gradually add the dry components to the moist elements, mixing until simply combined.

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

8. Drop the dough by rounded tablespoons onto the ready 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 couple of minutes earlier than transferring to a wire rack to cool utterly.

1 teaspoon vanilla extract

Chocolate Peanut Butter Cookies with Toasted Coconut

These cookies are the proper mixture of chocolate peanut butter cookies no bake and peanut butter, with somewhat 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 within the vanilla extract and egg.
4. In a separate bowl, whisk collectively the baking soda and salt. Gradually add the dry elements to the moist elements, mixing until just combined.
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 facilities are set.
8. Let cool on the baking sheets for a couple of minutes earlier than transferring to wire racks to chill fully.

Tips:

• For a chewier cookie, bake for 12-14 minutes.
• For a crispier cookie, bake for 10-12 minutes.
• These cookies can be stored in an airtight container at room temperature for up to 3 days.

2 cups allpurpose flour

2 cups all-purpose flour

half of cup unsweetened cocoa powder

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

Ingredients:

– 1 teaspoon baking soda

half 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

1/2 cup toasted coconut

half of cup toasted coconut

Instructions

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

2. In a medium bowl, cream collectively the butter, peanut butter, and brown sugar till easy. Beat in the eggs separately, then stir in the milk and vanilla extract.

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

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

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

6. Bake for 10-12 minutes, or until the sides are flippantly 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 levels F (175 degrees C). Line a baking sheet with parchment paper.

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

Line a baking sheet with parchment paper.

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

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

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

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

Gradually add the dry elements to the moist components, mixing until simply combined.

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

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

Instructions:

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

Bake for 1012 minutes, or till the edges are set and the centers are simply set. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to chill fully.

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

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

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

Beat within the eggs one at a time, then stir in the vanilla.

Gradually add the dry ingredients to the wet components, and blend till simply 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 till the sides 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 fully.