The Mad Cake Batter

sweet treats and savory deets

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Salted Coconut PB Cookies

pbOne of my best friends was coming up from Virginia and I decided last minute I should make a dessert for our evening’s grill sesh. Per usual, I am flying by the seat of my pants because I do not have all the ingredients, and I have no clue what the outcome is going to be. Well, I should say, I didn’t have enough of one ingredient. It usually is a golden rule of baking to make sure you have all the ingredients. Obviously that’s not how we do things here.

These were originally only supposed to be peanut butter cookies, but I did not have enough peanut butter (only about a half of a cup and I needed 1 3/4 cup). What’s nice about this Ovenly recipe is that it was only a few ingredients so I had the rest just needed to figure out what I could use for the remaining 1 1/4 cup needed as “peanut butter.” Going through my cupboard, I found coconut butter, tahini and almond butter. It was between coconut butter and almond butter. I chose coconut butter because I thought it would add more sweetness to the cookie which it did. The coconut flavor does overpower the PB, but it is still there. It was a hit with most people (I had one PB enthusiast who was not pleased).


  • 1 3/4 cup light brown sugar
  • 2 eggs room temp
  • 1/2 tsp vanilla
  • 1/2 cup peanut butter
  • 1 1/4 cup coconut butter
  • coarse sea salt
  • shredded coconut

Preheat oven to 350F. In a medium size bowl, combine the sugar, eggs, vanilla, and butters and mix thoroughly. On a prepared baking sheet scoop the dough into little balls. Sprinkle sea salt and shredded coconut onto the cookies and bake for about 20-25 min. My cookies started to brown around 15 and they were out just before 20 minutes.