If you don’t like coconut, you can click off the page now.
But if you do, these cookies are for you.
The cookies are pillowy soft in the interior, slightly chewy at the edges, and are loaded with chocolate chunks and hunks of Mounds Bars.
I adapted my favorite recipe for chocolate chip cookies. I replaced half the chocolate chips with chocolate chunks, added Mounds pieces, and instead of using vanilla extract, I used coconut extract.
The recipe uses butter but if you’d like to use coconut oil to really amplify the coconut flavor profile, adapt this recipe and use 3/4 cup melted coconut oil rather than 3/4 cup butter.
Coconut extract is inexpensive and sold near the other baking extracts. It lends so much bold coconut flavor without having to add shredded coconut, which can be almost too much texture at times.
The cookies are melt-in-your-mouth soft thanks to instant vanilla pudding mix. I swear by it for Softbatch-style results. I’ve jumped on the pudding cookie train and have no plans of getting off.
If you can find coconut pudding mix, it would be amazing here. If you don’t have pudding mix, using 2 teaspoons of cornstarch is a close approximation to pudding mix, but not the exact same.
The loads of dark chocolate chunks really complement the coconut flavor and the chewy, texture-filled pieces of Mounds are welcome little surprises when you bite into one.
These big, thick, bakery-style cookies lasted precisely one day here.
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- 3/4 cup unsalted butter, softened (1 1/2 sticks)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons coconut extract (vanilla extract can be substituted but flavor will not be the same)
- 2 cups all-purpose flour
- one 3.5-ounce packet instant vanilla pudding mix (not sugar-free and not ‘cook & serve’)
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 12 fun-size Mounds Bars (.6-ounce size), dice each bar into sixths
- 1 cup semi-sweet chocolate chunks (I use Trader Joe’s)
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, coconut extract, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the Mounds Bars, chocolate chunks, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few Mounds Bars and chocolate chunks right on top of each mound of dough by taking pieces from the underside and adding them on top.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 to 12 minutes (bake less if you made smaller-sized cookies than recipe indicates), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Adapted from The Best Soft and Chewy Chocolate Chip Cookies
Amount Per Serving: Calories: 547Total Fat: 27gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 43mgSodium: 327mgCarbohydrates: 73gFiber: 3gSugar: 52gProtein: 5g
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