Ok. I admit it. I didn't come up with this flavor combo by myself.
Mumma’s responsible for the peanut butter and the coconut—two flavors I know for sure I wouldn’t have paired up. I didn’t know quite what to do with her suggestion.
And then my friend Gary texted me to see what recipe I planned on making for the week. When I told him what was on deck and that I wasn't convinced yet, he replied: “Add choclit.” (Check here. Starts at the 1:29 mark.) Eureka! That pulled it all together for me.
When in doubt, add chocolate. A cup of semisweet chips is always the right amount.
As many of you know by now, I have a three-part secret to making the peanuttiest peanut butter cookies: 1) ground-up Peanut Butter Cap'n Crunch Cereal, 2) peanut butter in the creamables, and 3) peanut butter chips. For this recipe, I stuck with the first two of the three because I wanted the peanut butter flavor to be pronounced but not so strong that it overpowered the coconut. Peanut butter and chocolate is such a classic combination that I wanted the coconut to hold its own, and including the peanut butter chips would have just drowned out the other flavors.
To pump up the coconut, I added coconut extract/flavoring to the ingredients and a little more flaked coconut than I scribbled in my notes initially.
You'll absolutely love these. They're perfectly balanced in taste and texture, and each of the three flavors works on its own and in combination. Delicious, delicious, delicious. Thanks, Mumma and Gary!
Makes 3 dozen cookies. (To see this recipe in process, check out Picturing Peanut Butter, Coconut, and Chocolate Chip Cookies.)
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Creamables |
1 stick butter
1 cup dark brown sugar 1/2 cup peanut butter
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Wet Ingredients |
1 egg 1 tablespoon vanilla 1/2 teaspoon coconut extract
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Dry Ingredients |
1 1/2 cups finely ground PB Cap'n Crunch cereal
1 1/2 cups coconut
1 cup oatmeal
1 cup chocolate chips
3/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
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In your Kitchen Aid or a large mixing bowl, cream together the creamables.
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Add the combined wet ingredients to the creamables. Mix together until well incorporated.
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In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
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Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
Preheat oven to 350º.
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Shape dough into balls--about 2 tablespoons each.
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Place the dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
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Bake at 350º for 10-12 minutes or until golden brown and the tops are firm to the touch. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.
