Peanut Butter-Chocolate-Coconut Cookies

I know what your thinking “really another dessert recipe, this will be your 4th in a row”, but let me defend myself.  Today is National Peanut Butter Cookie Day!  Yep, I kid you not!  So with Peanut Butter being one of my FAVORITE foods, I had to pay it homage.  I started out with just making straight out Peanut Butter cookies, but then I got creative.  Why not add peanut butter chips, definitely some chocolate chips and then as I was half way through with making the cookies I noticed that I had a quarter bag of leftover sweetened, shredded coconut.  Sounded good to me, so I threw it in for the second half of the cookies and it worked quite well, so here you have it!

‘Happy National Peanut Butter Cookie Day’  WEW thats a mouth full, speaking of mouth full, I had about 11 or so (but who was counting) of these DARN things last night, so I am off to boot camp to get my but kicked this morning.  URGHH!

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup smooth peanut butter

    This is the Best Peanut Butter!

  • 3/4 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter chips
  • 1/2 cup semi-sweet chocolate chips (bittersweet would work too)
  • 1/2 cup shredded sweetened coconut
  • For cooking coating: 1/4 cup tablespoon sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract.

Add the chips, coconut and flour mixture and stir thoroughly.

Place sugar for cooking coating in a shallow bowl or plate. Drop by rounded teaspoonfuls into the sugar and roll around to coat outside.

Then put onto lined cookie sheets, leaving 2″ inches in-between Using a fork, lightly indent with a crisscross pattern, do not overly flatten cookies.

Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for a few minutes, then remove to a rack to cool completely.

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Categories: Desserts

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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4 Comments on “Peanut Butter-Chocolate-Coconut Cookies”

  1. A Table in the Sun
    June 12, 2012 at 4:40 pm #

    Thanks for the heads-up on National Peanut Butter Day. It must have been my intuition that caused me to post a recipe yesterday for peanut butter and chocolate ice cream sandwiches. Weirdly similar to yours (includes coconut too)! Great minds think alike.

    • June 12, 2012 at 8:43 pm #

      Just checked out your recipe- OH MY! Looks Yummy, I also saw your metal rooster in your fur and feather post- I myself have metal rooster, I’ll have to post a pic of the guy. Great minds indeed 🙂

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