This is the second cookie that I baked for my sister’s fencing competition. In terms of taste, I was a little bit selfish – the coconut in the previous cookie was for her, and the peanut butter in these was for me. Really, it’s a continuation of my peanut butter obsession from a few weeks ago. This is a basic soft chocolate cookie, with the added bonus of some Reese’s Pieces and Reese’s Peanut Butter Cups, and some Peanut Butter chips. Exciting, right? I was specifically craving the type of peanut butter that is at the center of Reese’s Cups.
Chocolate Peanut Butter Explosions
5 oz semi-sweet chocolate, chopped into chunks
3 oz unsweetened chocolate
6 tbs unsalted butter
1 c sugar
3 large eggs
1/2 tsp vanilla extract
1 c all-purpose flour, sifted
1/4 tsp salt
3/4 c Reese’s Pieces
6 Reese’s Peanut Butter Cups, chopped into 1/4″ chunks
1/2 c peanut butter chips
1. Preheat the oven to 375oF. Line 2 large baking sheets with parchment paper.
2. In a double boiler over gently simmering water, melt the semi-sweet and unsweetened chocolate together with the butter. Stir until smooth, and set aside to cool for about 5 minutes.
3. In a large bowl, beat together the chocolate mixture and the sugar on medium-high speed until well-mixed, about 3 minutes. Add the eggs, and mix until completely combined. Then beat in the vanilla.
4. Add the flour and beat until just incorporated. Stir in the Reese’s Pieces, Peanut Butter Cups and peanut butter chips.
5. Drop the dough by tablespoon onto the prepared baking sheets. Bake for 11 to 13 minutes and transfer to a wire rack to cool completely.
Makes about 50 cookies
For my sister’s All-Ivy League Fencing Competition (Part I), I wanted to bake her something special, and every time that I ask my sister what sort of cookie she’d like me to make, her answer is the same: “Something with coconut.” Not being a huge coconut cookie fan myself, I try to incorporate other ingredients so that the coconut is a complementary ingredient rather than the focal point.
These cookies are a variation on a grapefruit cookie made by Martha Stewart. I modified the recipe to use lime and added the coconut, which I think pair well.
Coconut Lime Crunchies
Grated zest and juice from two limes
1 c sugar
1 c all-purpose flour
3/4 c plain cake flour
1 tsp baking powder
1/2 tsp salt
1/2 c unsalted butter, at room temperature (1 stick)
2 large egg yolks
1/2 c coconut
1. In a small bowl, mix the lime zest with 1 tbs sugar and set aside. In a medium bowl, whisk together the flours, baking powder and salt and set aside.
2. Beat the butter with the remaining sugar until light and fluffy (about 2 minutes). Add the egg yolks and beat until combined, then beat in the zest-sugar mixture. Add the flour in two batches, alternating with the lime juice, and beat until well-mixed. Then, stir in the coconut.
3. Turn the dough out onto waxed paper, shape into a log approximately 1.5″ in diameter, and freeze until firm, at least 1 hour or more.
4. Preheat the oven to 350oF. Line 2 baking sheets with parchment paper. Remove the log of dough from the freezer and slice into 1/8″ rounds. Place them on the baking sheets, spacing about 1″ apart. Bake 18-20 minutes, until the edges are lightly golden. Remove to wire racks to cool completely.
Makes about 40 cookies