These peanut butter chocolate chip cookies are the perfect cookie variation to make for all the chocolate peanut butter lovers in your life, of which there are probably many.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, and both sugars until light and fluffy. Add the egg and vanilla and continue to beat for a few seconds more.
Sift together the flour and baking soda, then add that in slowly, a little at a time, with the mixer running on low. Continue mixing until you have a smooth ball of dough.
Add in 1 cup of chocolate chips and continue to mix on low speed until the chocolate chips are evenly distributed. Chill the dough for about 20 minutes in the refrigerator.
Scoop the dough out onto a parchment or silpat-lined baking sheet using a medium cookie scoop. Bake the cookies at 350° for 15 minutes.
Halfway through the baking time, remove the cookies from the oven and press each one down slightly with the back of a fork. Rotate the cookie sheet then put it back into the oven for the remainder of the baking time.
When the baking time is up, transfer the cookies to a wire cooling rack and allow them to cool completely before moving on to the chocolate drizzle topping step.
To prepare the chocolate topping, place the rest of the chocolate chips into a microwave safe dish and melt in the microwave. This should take about 45 seconds. Stir in the coconut until and continue mixing until the oil is completely melted and incorporated. Scoop up the melted chocolate with a teaspoon and drizzle over the cookies using a zig-zag motion. Place the decorated cookies is the refrigerator for a few minutes to help set the topping more quickly.