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 massive 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 additionally incorporates air into the batter, which helps the cookies to rise and turn into gentle and fluffy.
1 cup packed gentle brown sugar
Ingredients:
- 1 cup packed mild brown sugar
half 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 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 levels F (190 levels C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, cream collectively the butter and sugars until light 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 moist ingredients, mixing till simply mixed.
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 apart.
9. Bake for 10-12 minutes, or till the sides are golden brown.
10. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill utterly.
1 teaspoon vanilla extract
Chocolate Peanut Butter Cookies with Toasted Coconut
These cookies are the right 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 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:
- Preheat oven to 350 degrees F (175 levels C).
- In a large bowl, cream collectively the butter, granulated sugar, and brown sugar till mild and fluffy.
- Beat within the vanilla extract and egg.
- In a separate bowl, whisk collectively the baking soda and salt. Gradually add the dry components to the wet elements, mixing until simply mixed.
- Stir within the chocolate chips, peanut butter chips, and toasted coconut.
- Drop the dough by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or till the perimeters are golden brown and the facilities are set.
- 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 could be saved in an airtight container at room temperature for as much as three 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 until smooth. 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 moist ingredients, mixing till simply combined.
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 aside. Flatten the cookies slightly with a fork.
6. Bake for 10-12 minutes, or till the edges are lightly golden brown. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool completely.
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 big bowl, cream together the butter, brown sugar, and granulated sugar until mild and fluffy. Beat within the egg and vanilla extract.
In a big bowl, cream together the butter, brown sugar, and granulated sugar until mild 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 ingredients, 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 elements to the moist elements, mixing till just mixed.
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:
- 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 facilities are just set. Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill completely.
Preheat oven to 375 degrees F (190 levels C).
In a medium bowl, combine the flour, baking soda, and salt.
In a large bowl, cream together the butter, peanut butter, and sugars till mild and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
Gradually add the dry ingredients to the moist ingredients, and mix till simply mixed.
Stir within 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 edges are set and the centers are just set.
Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill utterly.
