Magic Chocolate Chip Cookies.
These Magic Chocolate Chip Cookies are a delicious twist on a classic, blending chocolate, coconut, and crunchy peanuts for an irresistible treat!
Servings: 24 servings
Ingredients
- 2 sticks salted butter at room temperature
- 3/4 cup light or dark brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups chopped chocolate chunks or chips
- 1 cup sweetened or unsweetened coconut flakes
- 1/2 cup roasted peanuts or any other toasted nut
- 1/2 cup sweetened condensed milk
Instructions
- Begin by preheating your oven to 350°F (175°C).
- In a large mixing bowl, use an electric mixer to cream together the softened salted butter and brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chunks or chips, coconut flakes, and roasted peanuts.
- Fold in the sweetened condensed milk, ensuring even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Whisk
- Baking Sheet
- Parchment Paper
- Cooling rack
Notes
- Store in an airtight container at room temperature for up to one week.
- Freeze cookie dough for up to three months; bake from frozen.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.