Description
Deliciously chewy peanut butter chocolate chip cookies with a hint of coconut and pistachios.
Ingredients
Scale
- 2 tbsp Peanut butter (Smooth)
- 2 tbsp Browned butter
- 2 tbsp Brown sugar
- 1 Egg yolk (From large egg, Don’t use whole egg)
- 1/2 tsp Vanilla extract
- 4 tbsp All-purpose flour
- 1 tbsp Quick oats (Do not use old fashioned oats)
- 1/4 tsp Baking soda
- 3 tbsp Chocolate chips (Semisweet, You can also use chocolate chunks)
- 1/2 cup Chocolate ganache
- 2 tbsp Pistachios (Can be roughly chopped)
- 2 tbsp Shredded coconut
Instructions
- In a medium size mixing bowl, add peanut butter, browned butter, brown sugar and cream until lightly and fluffy.
- Add egg yolk, vanilla extract and mix until combined.
- Add flour, oats, baking soda and mix until just combined. Don’t over-mix!
- Stir in chocolate chips.
- Please note that cookie dough should be a little sticky but if it’s too wet, mix in 1 tsp more flour.
- Cover and chill dough in fridge for about 20 minutes to make it easier to handle and prevent over-spreading during baking.
- Scoop out small portions of the dough to make 5 balls.
- Place them on a cookie tray, lined with parchment paper.
- Bake at 350 degrees F for 10-12 minutes OR until edges are firm and cookies are golden brown and centers are slightly soft.
- Remove from oven and let them cool in the tray. Stick a few more chocolate chips on top of the warm cookies before they cool for a beautiful appearance.
- Optional step: When the cookies cool down completely, spread some chocolate ganache on top of each cookie and toss some pistachios and shredded coconut. Enjoy!
Notes
- For best results, chill the dough before baking.
- Adjust flour if the dough is too wet.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg