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
