Recipe: OmMade Coconut Bliss White Chocolate Chip Cookies

cookies dessert PB - Coconut Bliss

OmMade Coconut Bliss White Chocolate Chip Cookies

Serves: You decide - we won’t tell!


  • 1 cup OmMade Coconut Bliss peanut butter (pour out any separated oil)
  • 2 cups all-purpose flour (King Arthur preferred)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 sticks softened butter
  • 1 cup brown sugar
  • ¾ cup white sugar
  • 2 large eggs room temperature
  • 5 mL vanilla extract
  • ¾ cup sweet shredded coconut
  • 1 cup chopped salted peanuts
  • ¾ cup white chocolate chips


  1. Heat oven to 350°
  2. Whisk the flour, baking powder, baking soda, and salt together. Set the dry ingredients aside.
  3. Use a stand mixer with the paddle attachment to cream the butter and sugars together until fluffy; about 2-3 minutes on high speed.
  4. Lower the mixing speed and add the eggs, one at time, then the vanilla and OmMade Peanut Butter. Scrape down the sides of the bowel with a rubber spatula. Turn the mixer off.
  5. Add the dry ingredients, then the coconut, chopped peanuts, and white chocolate chips. Mix at low speed until just incorporated; about -2 minutes. Scrape down the sides of the bowl again, and make sure everything is evenly mixed, but don’t over mix.
  6. Using a small ice cream scoop, place ~2 inch balls of dough ~2 inches apart on a cookie rack lined with parchment paper (~10 cookies per rack)
  7. Press each ball down with a fork for the classic crisscross pattern. A little water helps the fork not to stick.
  8. Bake for about 10-12 minutes. It’s ok if the tops still look a little wet if the edges are starting to brown.  Don’t over bake!
  9. Place the hot cookies on a wire rack for about 10 minutes. Let cool. This is important because the cookies finish baking on the hot rack.
  10. Best when eaten warm with cold milk!

(Recipe & picture: Dominick Auci)

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