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Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1 cup chopped pecans
1/2 cup sweetened shredded coconut
For the Frosting:
1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract
Additional chopped pecans and shredded coconut for topping
Directions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips, chopped pecans, and shredded coconut.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set but the centers are still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat together the peanut butter and butter until smooth. Gradually add the powdered sugar, milk, and vanilla extract, and continue beating until creamy.
Once the cookies are completely cool, spread a generous amount of frosting on top of each cookie. Sprinkle with additional chopped pecans and shredded coconut.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 320 kcal per cookie | Servings: 24 cookies
