Chocolate chips, coconut and peanut butter all pair together in these easy chocolate chip coconut peanut butter cookies that are sinfully delicious!
Dish Count :: 1 Stand Mixer, 1-2 Baking Sheets, 1 Small Bowl
Somewhere there exists a photo of me back in college, one Saturday night, dressed in a sarong, hair curled, terrible circa 2007 purple wire rimmed glasses, and me with a spoon of peanut butter that had been dipped into a chocolate bag hanging out of my mouth. It’s by far the least sexiest look I could have ever mustered. And I love Beka dearly for memorializing that moment for all eternity… sike.
But it proves, my long standing love of all things peanut butter and chocolate. Then there is the coconut and chocolate tryst. I can’t get enough of that either… So a little menage of them all? Look out folks, I’m coming in hot!
And that kids is how these chocolate chip coconut peanut butter cookies came to be.
Nothing Ben and I ever do is considered impulsive when it comes to spending money. Or well, I take that back. I do it all the time (I’m looking at you Target!). But Ben is the grounded one, who is much more thoughtful and conscious. That is probably also the reason it took us four months after we started looking for a new car to actually commit to buying a new car.
Which we did over the weekend. And now thankfully, that’s an experience we will not have to go through again for the next ten to twelve years! Man, it sucks.
But these chocolate chip coconut peanut butter cookies sure don’t! Haaaaa!
We came back from Saturday’s adventure just completely exhausted. Who knew spending a boat load of cash was going to be so taxing? We did, we really did. But it’s amazing that it just takes it all out of you when you finally realize what you’ve done.
Now don’t get me wrong – I finally got my dream car, a Subaru Outback (doesn’t get much more PNW Crunchy than that!), but it’s sad to see another chapter of our lives close when we left Ben’s 20 year old Toyota pick up behind. Not only had he bought it as a teenager right out of college, but it was the pickup he made countless trips back and forth with to come see me when he was still living on the Palouse and I was here in Seattle working.
And it was the first pickup Huck learned to ride in the back of.
But as I’ve been the one driving it for the last six months, so Ben could take my white Subaru to work, and not drive a stick in 90 minute stop and go rush hour traffic – I’m now excited that I can cancel that knee replacement surgery for myself… It’s smooth sailing from here on out. Just with a slightly smaller wallet.
Chocolate Chip Coconut Peanut Butter Cookies
- 1 1/4 cup Flour
- 3/4 tsp Baking Soda
- 1/8 tsp Salt
- 1/2 cup Butter, softened
- 3/4 cup Peanut Butter, smooth
- 3/4 cup Sugar, for cookie batter
- 1/2 cup packed Brown Sugar
- 1 Egg
- 1 Tbsp Milk
- 1 tsp Vanilla
- 1 cup chocolate chips
- 1/2 cup Shredded Coconut
- 1/2 cup Sugar, for rolling cookies
- 1 cup Chocolate Chips, for drizzle
- 1 Tbsp Vegetable Shortening
For Chocolate Chip Coconut Peanut Butter Cookies ::
Preheat oven to 350 degrees. Line a baking sheet or two with parchment paper or silicone mats. In one small bowl, whisk together the flour, baking soda, and salt. set aside.
In a stand mixer with a paddle attachment, beat together the butter, peanut butter and both sugars until light and fluffy. Scrape down sides of bowl to ensure it is all evenly mixed. Beat in egg, and beat for about 30 seconds. Scrape down the sides of the bowl. Add in vanilla.
With the mixer on low, add in flour mixture waiting a few seconds between additions. Then add in chocolate chips, and shredded coconut.
Drop 1" cookie dough into your hands and create a ball. Place the remaining sugar into the small bowl that once held the flour mixture. Roll each cookie dough ball into the sugar. Place on baking sheet. Repeat to get 12-16 onto one sheet, depending on side. Bake for 11-12 minutes. Remove and let rest on cookie sheet for 5 minutes. Remove to cookie sheet and cool completely. Repeat.
For Chocolate Drizzle ::
In the small bowl that held the rolling sugar, melt together the chocolate and vegetable shortening in a microwave for 1 minute on 50% power. Stir, and repeat in 30 second intervals until the chocolate is melted and no chunks remain. Drizzle over cooled cookies, and sprinkle with additional shredded coconut if desired.