10-Cup Cookies
Chewy and hearty, 10-Cup Cookies combine the rich flavors of peanut butter, chocolate chips, nuts, and coconut into a satisfying treat. Perfect for sharing at gatherings or enjoying as a quick snack, these cookies are versatile and crowd-pleasing, offering a delightful mix of textures and sweet, nutty notes.
Ingredients
Instructions
- Cream together peanut butter, sugar, eggs, butter, and brown sugar.
- Add the rest of the ingredients and mix well.
- Drop by spoonfuls onto an ungreased baking sheet.
- Bake for 12 to 15 minutes at 350°F.
Tips & Substitutions
For a fun twist, consider substituting almond butter for peanut butter, or use a mix of nuts like walnuts and pecans. If you're short on time, ready-made cookie dough can also work, although it may alter the flavor. Adjust the sweetness by reducing sugar slightly if desired. Remember to let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Serving Suggestions
These cookies are perfect as a snack or dessert and can be paired with a glass of cold milk or a hot cup of coffee. For an exciting twist, serve them alongside a slice of Banana And Pineapple Bread or offer them at a gathering with other treats like Hershey'S Chewy Chocolate Chip Cookies. They also make great lunchbox treats!
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze cookies in a single layer, then transfer them to a freezer-safe bag or container. To reheat, simply microwave for a few seconds or warm them in the oven at 350°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of 10-Cup Cookies contains roughly 2200 calories, with 47g protein, 316g carbohydrates, and 95g fat. It is an excellent source of protein (95% of the Daily Value), dietary fiber (82% of the Daily Value), and iron (72% of the Daily Value). Note that it is relatively high in sodium, at 1066mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that it is a 1:1 ratio blend that works for baking. The texture might be slightly different, but they should still be delicious!
What can I use instead of eggs in this recipe?
If you need an egg substitute, consider using flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit until it thickens, or use 1/4 cup of applesauce. This will keep the cookies moist.
How can I make these cookies less sweet?
To reduce the sweetness, decrease the amount of sugar and brown sugar by 1/4 cup each. You can also swap out some chocolate chips for unsweetened cocoa nibs or reduce the amount of chocolate chips. This will balance the flavors without losing the cookie's integrity.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).