Ever since we fell in love with America’s Test Kitchen’s Thick and Chewy recipe, we haven’t ventured a try of any new chocolate chip cookie recipes. Why try a new one when the current recipe is so great? Well, when a peanut butter craving comes on, what a better way to satisfy it than combining pb with these thick and chewys! And what the heck, why not throw in some shredded coconut just for good measure?
I honestly didn’t think the thick and chewys could get and better but adding the peanut butter took them to a completely different level. They were awesome! If you’ve had the thick and chewys before, you’ll be happy to hear that the texture is still spot on with just a little crunch from the coconut. The overall cookie remains both thick and chewy and of course the combination of the chocolate chips and peanut butter does not disappoint. If you haven’t had the thick and chewy yet, what are you waiting for? And while you’re at it, split the batter in half and add some peanut butter and coconut. You won’t be sorry!
Two years ago: Hershey’s Perfectly Chocolate Chocolate Cake
Peanut Butter Coconut Chipsters
source: adapted from America’s Test Kitchen
- 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
- Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
- Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter, sugars, and peanut butter until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips and coconut.
- Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
WOW this cookie is a real diet buster!! But well worth it I am sure – Looks incredible!
That’s my fave choco chip cookie recipe too- I’m gonna have to try your additions!
These look fantastic! Do you think you could use a natural peanut butter? If so, would you modify the recipe at all? Any thoughts?
I’ve never tried natural peanut butter in baking but I would gander a guess that you would need to reduce the butter a little further – say to maybe 8 or 9 tablespoons depending on how oily your natural peanut butter is.
The cookies look fantastic. Would love to try this recipe one day.
these look fantastic! I think I just might make some today!