Triple Treat Cookie
A delightful cookie bursting with chocolate, coconut, and pistachios, perfect for family gatherings and cozy evenings.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure the butter is softened but not melted
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup chopped pistachios Can substitute with almonds or walnuts
- 1 cup chocolate chips Use semi-sweet or dark chocolate as per preference
- 1 cup coconut flakes
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, white sugar, and brown sugar until smooth for about 2-3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until well combined.
- Fold in the chopped pistachios, chocolate chips, and coconut flakes, ensuring they are evenly distributed.
- Using a cookie scoop or two spoons, drop dollops of dough onto ungreased baking sheets, leaving space between each scoop.
Baking
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers appear slightly undercooked.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
To keep cookies fresh, store in an airtight container at room temperature for up to one week or freeze for up to three months. Reheat in the microwave for about 10 seconds to enjoy warmth.