Chocolate Peanut Butter Cookies With Toasted Coconut

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 standard ingredient in baking. It is used to add flavor, 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 components. Softened butter also incorporates air into the batter, which helps the cookies to rise and turn out to be light and fluffy.

1 cup packed light brown sugar

Ingredients:

• 1 cup packed gentle brown sugar

half cup granulated sugar

1/2 cup granulated sugar

1 massive egg

Chocolate 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 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 levels F (190 levels C).

2. Line a baking sheet with parchment paper.

3. In a large bowl, cream collectively the butter and sugars until mild 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 ingredients to the wet components, mixing till simply mixed.

7. Stir within 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 apart.

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

10. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill utterly.

1 teaspoon vanilla extract

Chocolate Peanut Butter Cookies with Toasted Coconut

These cookies are the proper combination of chocolate 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 giant egg
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 1/4 cups all-purpose flour
• 1 cup chocolate peanut butter chip cookies chips
• 1/2 cup peanut butter chips
• 1/2 cup toasted coconut

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. In a big bowl, cream together the butter, granulated sugar, and brown sugar until mild 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 components to the wet elements, mixing till 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 perimeters 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 cool completely.

Tips:

• For a chewier cookie, bake for 12-14 minutes.
• For a crispier cookie, bake for 10-12 minutes.
• These cookies may be stored in an hermetic container at room temperature for as a lot as 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

half of 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 collectively the butter, peanut butter, and brown sugar until smooth. Beat within 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 simply mixed.

4. Stir within 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 until the perimeters are lightly golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill utterly.

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 collectively the butter, brown sugar, and granulated sugar till mild and fluffy. Beat within the egg and vanilla extract.

In a big bowl, cream collectively the butter, brown sugar, and granulated sugar until gentle 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 components, mixing until just mixed. 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 ingredients to the moist ingredients, mixing until simply mixed.

Stir within 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 aside.

Instructions:

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

Bake for 1012 minutes, or until the edges 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 cool fully.

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

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

In a big bowl, cream together the butter, peanut butter, and sugars until light and fluffy.

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

Gradually add the dry elements to the moist elements, and mix 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 until the perimeters are set and the facilities are just set.

Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool fully.