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Peanut Butter Cookie with Coconut Flakes and Heath Bits
Here is my peanut butter cookie with the addition of coconut flakes, which serve both as a binder and added texture surprise, and Hearth Bar bits in the cookie and on the top, along with one strategically placed peanut half.  The coconut flakes are unsweetened but sweetened would be OK. (Since I prefer unsweetened coconut for all savory recipes there is always some in the pantry.)  Whole Foods carries it.

Peanut Butter Cookies with Coconut Flakes and Heath Bits
See Abbreviations, if needed 
Yield:  36 cookies
½ lb         (2 sticks) butter
1C           firmly packed dark brown sugar
1C           sugar
1t             vanilla extract
2½.C       AP flour
½ t           baking soda
½ t           baking powder
1C           chunky peanut butter
2              eggs
1C           unsweetened coconut flakes
½ C       Heath Bar bits

1.  Preheat oven to 350F
2.  Cream together butter and sugars in the KA, add vanilla
3.  Sift together flour, baking soda and baking powder 
4.  Add peanut butter and eggs
5.  Add flour mixture
6.  Add coconut and Heath bits, mix briefly, remove KA bowl, finish by hand and fridge to hold
7.  Scoop dough with 2 TB scoop (#36) and place well apart on sheet pans or cookie sheets 
     lined with parchment paper or silicone mat
8.  Flatten balls with crisscrossed meat tenderizer mallet
9.  Top each cookie with a peanut half  and a couple pinches of Heath bits
10.  Bake 12-14 minutes, or 11 minutes if using a convection oven or until cookies are set: fully shaped with a dry 
     surface top and with edges sharply defined and not clinging to the silicone pad and not yet starting to brown


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