Since my chocolate chip cookies with coconut oil came out great, I decided to try the same substitution with peanut butter cookies.
The final recipe is based on Betty Crocker, with a 1:1 substitution of butter for coconut oil, a little less sugar, and a little more peanut butter. Averie Cookies gave me the cornstarch tip, as well as the baking soda + powder tip.
- 3/4 cup granulated sugar
- 1/2 cup peanut butter (you can use a bit more if you want)
- 1/4 cup shortening
- 1/4 cup coconut oil, at room temperature
- 1 egg
- 1 1/4 all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- Optional: about 2 cups of chips (peanut butter, chocolate, toffee–get creative!)
- Mix the following well: shortening, coconut oil, peanut butter, egg, and sugar. The dough will likely have a Play-Doh-like consistency, so use your hands if you need to! (It’s more fun that way, anyway.)
- Mix the dry ingredients in a separate bowl, and blend in until well mixed.
- REFRIGERATE at least 2 hours and up to 5 days (otherwise the dough will be too soft and will yield flat, hard, cookies).
- Heat oven to 375 degrees Fahrenheit, and bake for 8-10 minutes (or 350 and bake 12-14 minutes, depending on your oven).
- Cool on tray for 5 minutes, and then cool completely on wire rack.
Results: I have to admit that I messed the recipe up today; I used 1/2 cup each of shortening and coconut oil because I misread the recipe. So my ‘Lesson of the Day’ is not to bake when stressed and tired (I have a senior thesis due in a week, and thought baking would help me relax.) The cookies had a great melt-in-your-mouth quality, but are hella fattening. But the taste was great, they weren’t too dense thanks to the cornstarch I believe, and they were soft and gooey (well, too much so because of the extra fat). I will use the correct proportions next time, and update! Apologies!
Next time (once I fix my extra-fat-problem): I’m going to try these eggless!