Crunchy and Chewy Chocolate Chip Coconut Cookies

The start of the school year stirs the need in me to bake more cookies. I like the notion of the Donna Reed-type mom who welcomes her children with warm cookies and milk at the end of the school day. I am far from the coiffed and apron wearing 1950s television mom, but I do like to bake up a batch of cookies for my kids.

If my day is not spent cooking 3, 4, 5 or 6 meals for one of my personal chef clients, I am hard at work as a domestic engineer. Not really hard at work, but still doing the cleaning, cooking, bill paying, and grocery shopping just like any other mom. With summer winding down, The Kids are now back to school and we are re-establishing our daily routine. And it no longer resembles the summertime daily schedule of a couple days ago which was really no schedule at all.

Instead of the old standbys of chocolate chip, peanut butter, or oatmeal cookies, I developed a super big, chewy and crunchy cookie. Crunchy and Chewy Chocolate Chip Coconut Cookies are ultra thin, slightly caramel tasting treats that are studded with chocolate. The crunch on the outer edges is coupled with a chewy center for a perfect combination.

Even with the hustle and bustle of life today, it is worth the time and effort to bake a fresh batch of cookies.

Crunchy and Chewy Chocolate Chip Coconut Cookies

makes about 24 (5-inch) cookies

1 cup brown sugar, packed
1 cup sugar
1 cup butter, at room temperature
1 teaspoon vanilla extract
2 eggs
2 and 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups sweetened coconut
1 and 1/2 cups semi sweet chocolate chips
1 cup Rice Krispies cereal

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. Set aside.

In a large bowl, beat the sugars, butter, vanilla, and eggs with an electric mixer for 4 - 5 minutes or until creamy. Add the flour, baking soda, and salt and mix until combined. Stir in the coconut, chocolate chips, and Rice Krispies.

Using a 2-inch scoop place 6 cookies on each baking sheet. The cookies should be about 3 inches apart because they spread while baking.

Bake for 12 - 13 minutes or until golden brown. Let cool on baking sheets for about 3 - 5 minutes and remove to cooling racks.

Print recipe


Jersey Girl Cooks said...

I am bookmarking these. Love thin, chewy cookies...and I love that you used rice crispies.

DineInDiva said...

Love the addition of coconut and rice crispies!

LizNoVeggieGirl said...

Hooray for cookies in time for back-to-school!! Or for ANY time ;)

Valerie Harrison (bellini) said...

I love the addition of the coconut here!!

McCurdysZoo said...

My family does not like coconut but I love the addition of rice krispies. What can I replace the coconut with?? Any suggestions?? Thanks!

Robin Sue said...

We went full speed these last few days before school started so my kids got Chips Ahoy...I need to get my domestic engineer bottom in gear and make those kids some cookies!

Kristen said...

Those look so chewy and yummy!

Tiffany @ Eat at Home said...

Those look so good. They remind me a little bit of my Way to a Man's Heart cookies. I'll have to give yours a try. I like thin cookies like that and you can't go wrong with chocolate ;-)

Rachael West said...

I've never thought to bake with rice crispies outside of rice crispy squares. Excellent idea! Going to have to try this out and hopefully it is a winner in the household, or I'll be eating a lot of cookies :)

Rachael West