I have spent so much of my teenage life as a hermit that this recent frenzy of "let's-meet-up-before-we-leave-for-college" outings has led my parents to believe I have entered a new stage of adolescent rebellion. But it's okay, because I have recently stumbled upon some useful information: A month ago, I found out that my dad's favorite type of cookie is peanut butter.
I was horrified.
Not by his choice of cookie (it's a fantastic choice), but horrified that I hadn't known this earlier. Think of all the punishments I could have escaped, curfews I could have fudged, and wild and youthful activities I could have gotten away with if only I had baked a peace offering of crisp, peanut butter perfection!
Oh yes, that's how the cookies fit in. Here is the strategy:
Want to extend your curfew? ----> Chocolate chip cookies will do the trick.
Neglected to pick up your little sister from daycare? ----> Funfetti cupcakes for her and your mom.
Forgot to turn off the stove while boiling water for your instant noodles and accidentally burned the house down? ----> There is a pie for that.
Only kidding, of course. Or mostly kidding, because I just so happened to bake those cookies the night before I wanted to meet up with some friends again. I'd say it was 80% daughterly love, 20% strategic planning. Not terribly shameful (and it worked heh heh).
I added in some speckles of chocolate and rolled the dough in shredded coconut before baking to add some *pizzazz*. The chocolate chips were pulsed through the food processor until they became tiiiny, just to avoid the mouthful-of-chocolate phenomenon (although that isn't really ever a bad thing). The shredded coconut took a turn in the food processor too, which made it easier to roll all over the dough.
And there's some whole wheat flour in there to appease any guilt you might have over eating these! I know...nice try.
So there you have it. Peanut butter cookies to appease all members of the family, spread love around the home, and give you the supernatural assistance you may need. Run wild, run free.
Peanut Butter Cookies with Chocolate and Coconut
Adapted from Leite's Culinaria
1 cup all-purpose flour
2/3 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar, plus more for sprinkling
1/3 cup packed brown sugar
1/2 tsp vanilla extract
1 large egg
3/4 cup peanut butter
approx. 1/2 cup semisweet chocolate chips
approx. 3/4 cup shredded coconut
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Pulse chocolate chips in a food processor for around 10 seconds. Set aside. Repeat with shredded coconut.
In a medium bowl, whisk together flour, baking soda, salt, granulated sugar, and brown sugar.
In a large bowl, cream butter and sugar together for around 3 minutes. Add in vanilla extract and egg, and beat for another 2 minutes. Add the peanut butter and mix until smooth and creamy. Now add the dry ingredients and mix just until fully incorporated. Fold in the chocolate.
Form tablespoon-sized balls of dough. Roll in the shredded coconut until fully coated, then roll in granulated sugar for extra crunch. Place on baking sheets about 1-inch apart and use a fork to flatten down a little and create a criss-cross pattern.
Bake for 10-12 minutes, until lightly browned. Let cookies cool completely on a wire rack. Can be stored in an airtight container for up to 2 weeks.