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Charles E. Walton IV Photo by: Charles E. Walton IV

Peanut, Coconut, and Chocolate Cookies

Bake these cookies right before serving, or reheat them in the oven or microwave.

MyRecipes JULY 2010

  • Yield: Makes 32 cookies
  • Prep time:30 Minutes
  • Bake:12 Minutes


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup firmly packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened coconut
  • 1/2 cup coarsely chopped salted dry-roasted peanuts, toasted
  • 1/2 cup regular oats
  • 1/3 cup semisweet chocolate morsels


1. Preheat oven to 350°.

2. Beat together butter and sugars at high speed with an electric mixer until smooth and creamy. Stir in vanilla and egg.

3. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour and next 3 ingredients. Add to butter mixture, beating well. Stir in remaining ingredients.

4. Drop by level tablespoonfuls 2 inches apart onto parchment-lined baking sheets.

5. Bake at 350° for 12 minutes or until golden brown. (Cookies will be slightly soft in center.) Cool for 3 minutes on baking sheet before removing to wire racks.


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Peanut, Coconut, and Chocolate Cookies recipe