Chocolate Chunk Coconut Peanut Butter Cookies

As painful as it is, I am cutting out sugar for a while as I attempt to lower my ever-high triglycerides. I have been on a low-carb diet for a week now and going to continue it for three months until I am tested again. This doesn't mean I will stop baking. I still love to share. For myself, I am going to limit my sweets and also experiment with sugar-alternative recipes.

That said, before that -

Lots of raves for these cookies.  I took them to a committee meeting and shared the reminder with friends. The cookies are crisp and I normally prefer a soft cookie but these are a combination of crisp and soft.

I have no idea what the 1 tablespoon of sour cream does. I thought that was odd but I guess it keeps them from being too dry?

No need to question the ingredients though because these are the bomb!

This recipe comes from Maida Heatter's Brand New Book of Great Cookies (c1995 Random House)

6 oz. semi-sweet chocolate (chopped) (Chips are fine)

1 cup salted peanuts

1/2 cup granulated sugar

1 1/4 cups sifted unbleached flour

1/2 tsp. baking powder

1/2 tsp. baking soda

4 oz. (1 stick) unsalted butter (softened)

1 tsp. vanilla

1/2 cup smooth or chunky peanut butter

1 TBS. sour cream

1/2 cup packed dark or light brown sugar

1 large egg

1 packed cup shredded coconut

Preheat oven to 375. Line cookie sheets with either parchment or foil.

Pulse the peanuts and the sugar in a food processor about 5 or 6 times until the nuts are in large pieces.

Sift together the flour, baking powder and baking soda.

In a mixer, beat the butter and add the vanilla, peanut butter and sour cream. Add the brown sugar and the egg. Add the sifted flour mixture and beat on low speed.

Remove from the mixer and add the peanut mixture, chocolate and coconut. Mix well.

Form the dough into balls. I use a scoop to make it easier. You can use your hands but you will need to wet them often. After forming the balls and placing them about 2" apart on the cookie sheet, use a fork to press them into 1/2" thickness (the fork will need to be wet to avoid sticking).

Bake about 12 minutes (reverse the pans about half-way during baking if you are using two). The cookies are done when they are lightly browned  but the tops will still be soft. They will crisp up when they have cooled. Transfer the cookies to a wire rack to cool. Store in an airtight container.

Text and photos by Phillip Oliver, Dirt Therapy