Peanut Butter Coconut Chipsters

Do you ever have a day when you just really NEED a cookie?  Cookies somehow just have a way of making everything better.  A cookie and a glass of milk is what I need right now.  How about you?

Peanut Butter Coconut Chipsters
2 cups plus 6 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
10 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
2/3 cup creamy peanut butter
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips
½ cup shredded sweetened coconut

Preheat oven 325°.  Line two cookie sheets with parchment paper.
Whisk dry ingredients together in a medium bowl; set aside.

Place butter, sugars and peanut butter in a bowl.

Mix until thoroughly combined.

Add in egg and yolk

then add vanilla.  Mix until combined.

Add dry ingredients and beat at low-speed
just until combined.

Stir in chocolate chips and coconut.

Scoop about 2 tablespoons of dough into a ball, making sure the dough is fairly well packed. 
Then flatten slightly before placing on the parchment lined baking sheet.
Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11 minutes). Do not overbake.

Allow cookies to cool on a wire rack.

Okay okay, forget the cookies cooling on the rack.  We all know that cookies taste better warm (just as long as you don’t mind a little mess).

Warm or cooled, these cookies are good

and even better with a glass of milk.
source:  adapted from Smells Like Home originally from America’s Test Kitchen

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  1. 1
    Cindy M says:

    YUMMY!!!!!!!! and the cutest baby in the whole, wide world!!!!!

  2. 2
    Cinnamon-Girl says:

    I bet these were yummy! Your precious baby sure enjoyed them! I was craving cookies today – but it was too hot to turn on the oven.