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Peanut Butter Cookies with Coconut Oil
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Peanut Butter Cookies with Coconut Oil

Coconut oil makes this a wonderful peanut butter cookie. By adjusting the baking times, this cookie can be either soft and chewy, or wonderfully crispy. It has become my favorite peanut butter cookie.
Prep Time20 mins
Cook Time10 mins
If the dough is too soft, it may require chilling time up to1 hr
Total Time30 mins
Servings: 48 cookies
Author: Terri @ that's some good cookin'

Ingredients

  • 2 1/2 cups flour, spooned into the measuring cup, then leveled with a straight edged item of your choosing :)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon, optional, but excellent
  • 3/4 cup + 2 tablespoons coconut oil - this is 7/8 cup (see Notes)
  • 1 1/2 cups crunchy peanut butter
  • 3 large eggs
  • 3/4 cup white granulated sugar
  • 1 1/3 cups brown sugar
  • 1 1/2 teaspoons vanilla extract

Instructions

  • In a large mixing bowl, whisk together the baking soda, baking powder, salt, flour, and cinnamon. Set aside.
  • In another large mixing bowl, with an electric hand mixer, beat together the coconut oil and peanut butter.
  • Add the eggs and beat. The mixture is going to be rather soupy at this point.
  • Add the white sugar, brown sugar, and vanilla. Mix well.
  • Add the wet ingredients to the dry ingredients. Stir until combined. It may be easiest to use your hands for this procedure.
  • If the dough seems too oily or soft, cover and put it in the refrigerator to chill for anywhere from 30 minutes to an hour. The dough can be kept covered in the refrigerator for several days.
  • When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
  • Roll dough into 1-inch balls. Place 12 balls of dough, evenly spaced, on a standard sized cookie sheet. Press each ball of dough with the tines of a fork to make a cross-hatch pattern. The dough may be somewhat crumbly, give it support with the fingers of one hand while pressing the dough with the fork in the other hand. Reshape edges as desired.
  • Bake for about 9-10 minutes for chewy cookies and 11-12 minutes for crunchy. 10 minutes in my oven produced cookies with a chewy middle with slightly crunchy edges.

Notes

  • About coconut oil: For the most flavorful coconut oil, use extra virgin coconut oil. I have tried several different brands and am happy with the results from each brand. I currently use a brand carried at my local Costco. As a side note, coconut oil melts at 76-degrees F. If your oil is liquid, I suggest that you chill it back to solid state for a few minutes in the fridge or freezer. It does NOT have to be icy cold, it just works better if it is in a solid state when you begin the mixing process.
  • Be sure to spoon the flour into the measuring cup and then level with a straight edged tool. Scooping causes the flour to be compacted in the measuring cup. This will cause too much flour to be added to the cookie dough, making a heavy, crumbly dough and cookie.
  • This dough will store well in the refrigerator for up to 3 days if kept in an airtight container.
  • Recipe slightly adapted from Epicurious