Coconut Peanut Butter Cookie Recipe

Makes 12 cookies

Ingredients

• 3/4 cup unsalted butter, at room temperature

• 1 jar Cocomo Coconut Peanut Butter

• 1 cup brown sugar

• 1/2 cup granulated sugar

• 2 teaspoons vanilla extract

• 1 egg

• 1 3/4 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 cup desiccated coconut

• 1/3 cup unsalted peanuts, chopped

Directions

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

2. In a stand mixer fitted with the paddle attachment, beat together the butter and peanut butter until light and fluffy.

3. Add both sugars and the vanilla extract, and mix until well combined.

4. Add the egg and mix until incorporated.

5. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture and mix until combined.

6. Fold in the desiccated coconut and chopped peanuts.

7. Scoop the dough into 2-tablespoon portions (an ice cream scoop works well for consistency) and roll into balls. Place 6 dough balls on each baking sheet, spacing them about 2 inches apart.

8. Use a fork to gently press a crisscross pattern onto each cookie.

9. Bake for 8–10 minutes, or until the edges are set and lightly golden. For perfectly round cookies, use a cup or ring to gently shape them immediately after baking.

10. Let the cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

11. Drizzle with additional peanut butter and sprinkle with coconut and peanuts, if desired.

Storage

• Store cookies in an airtight container for 3–4 days.

• The dough can also be frozen in an airtight container or zip-top bag for up to 3 months, just bake whenever you’re ready.