Thanks for your timely reply. I’ll let you know how they come out when I make them.
Sweet Regards, Linda

Hi Linda! Yay, so glad to hear that this recipe is a hit for you! What a wonderful idea to experiment with peanut butter chips. While we haven’t tried it ourselves, it should work just fine without altering the baking process. Just keep in mind this will alter the flavor a little, but I think it’ll be delicious. We’d love to hear how it turns out if you give it a try. Happy baking!

Hi Nina! We don’t test gluten-free substitutions for our recipes, but maybe one of our other readers has and can chime in here! If not, feel free to experiment and let us know how it goes! 🙂

Hi Simone! I’m sorry to hear that these cookies didn’t turn out as they should! Without having baked alongside you, it’s difficult to say exactly what went wrong here – especially if you did not make any changes to the recipe! Here are a few of the possible culprits here:
– Are you using large eggs? Eggs that are too large can alter the recipe’s chemistry, and result in cookies with too much liquid that spread too much upon baking.
– How old are your leavening agents? If your baking powder isn’t fresh, it won’t be able to do its job, and your baked goods can fail to rise properly, fall after baking, and much more. Baking powder and baking soda can also lose their effectiveness long before the expiration date on the packaging. Tessa talks about the science behind leavening agents, and how to test for leavener freshness, in this article here.
– What type of pan are you baking on? Different materials of pans conduct heat differently, so some will cook the bottom super quickly, and not leave the cookie appropriate time to spread out gently and evenly. Tessa discusses and shows the differences between a variety of baking pans in this article here! Also, always be sure to bake on pans that are completely cool; baking on warm pans will cause your butter to melt faster and your cookies to spread more. Never grease your pans, either; a piece of parchment paper is best – and it also requires less cleanup, so it’s a win-win!
– If all else fails, try chilling the cookie dough prior to baking. While not required for this recipe, it will help your cookies develop more flavor, and improve the thick structure of the cookies.
Hopefully something here helped! Feel free to reach back out to us with any further questions – we are always happy to help!! 🙂

Hi John! Thanks so much for pointing that out! We used ‘Watkins Coconut Extract with Other Natural Flavors’ in testing – you can grab it on Amazon here! Let us know what you think of these cookies once you have given them a try 🙂