Down in the South, there is but one favorite grocery store. Publix. If you don’t have a Publix near you, I am so sorry. You just don’t know until you’ve been. Years ago, my boss got me hooked on the Publix Calypso Cookies. They were kind of like a buttery walnut and coconut cookie that just melted in your mouth. Cravings are real, y’all. I was battling some serious urges to devour Publix Calypso Cookies and had to see if I could come up with something close to satisfy the beast. The only problem was, I also wanted chocolate. And then…BOOM! A recipe was born!
Side note: My hubby’s family gave me a KithenAid Stand Mixer for Christmas last year. I have used that thing so many times. More often than not, I have tried to make healthier recipes from scratch because it makes it so easy to just start throwing things in while the mixer does all of the hard work. It helps me not get so overwhelmed in the kitchen. If you don’t have one and can afford it, I highly recommend it!
For this recipe, I started with a general knowledge of how traditional chocolate chip cookies are made, so I went to ingredient numero uno…butter. I kind of just built on from there. What’s the worst that could happen?
I knew this recipe was going to have to be full of healthy fats. I would need to use a sweetener and baking blend. Molasses really anchors the dough with that chocolate chip cookie vibe. Every dough needs an egg…so check that one off the list. The baking soda and salt really help make the star ingredient, chocolate chips, shine.
I ended up having to add just a little water because the baking blend is so thirsty. I didn’t want dry cookies, I wanted moist ooey-gooey cookies. I used vanilla because it is a great addition to almost anything you’re baking. So, why not?! The caramel extract enhances the buttery taste I was going for.
To seal the deal, I added in some shredded coconut, walnuts, and chocolate chips. Most professional kitchen gurus will tell you to fold them in. I even say it in my recipe because I know that’s what you are “supposed” to do. But I totally just tossed them in with the mixer still going strong because I tend to be a little on the Drive Thru Sue side of things. If you, too, are a DTS, don’t be afraid of bending the rules to make your life easier!
If you use a generous tablespoon to scoop, you should get around 24 cookies. I tried doing two tablespoons each to make a dozen and actually had a little extra dough left over. So I took the extra and scooped a tablespoon each and I preferred the end result better. Two tablespoons is just a little too much for one cookie. I like to press down on the dough just a little. The first time I made them I didn’t do that, and they ended up being a little too thick for my liking. I just used three fingers and pressed lightly.
I say to cook these for 10-15 minutes depending on your oven. I like warm gooey cookies, so I prefer to stay closer to the 10 minute range. Normally, the edges are just starting to turn a light golden brown. When you first take these out of the oven, they are very tender and will easily break. I had to wait a few minutes before transferring them to the cooling rack. If you let them completely cool down, they will still be soft cookies, but not as easily breakable. That being said, fresh out of the oven and completely falling apart is my favorite way to eat these!
Whatever your cravings may be, there is always a way to make it healthy. The butter, chocolate, walnuts, and coconut are what make this recipe an S focused on fats instead of carbs. So enjoy your guilt-free cookies with a nice warm cup of hot coffee with cream and journey on, Mamas! Happy cooking, y’all!!
Chocolate Chip Calypso Cookies
- 1 stick softened butter
- 1 large egg
- 3/4 cup THM Baking Blend
- 3/4 cup THM Gentle Sweet (Or you can use your favorite on-plan sweetener.)
- 1/2 teaspoon baking soda
- 1/4 teaspoon mineral salt
- 1/2 teaspoon blackstrap molasses (Use regular molasses in a pinch.)
- 1/2 teaspoon vanilla extract
- 1 to 1.5 teaspoon caramel extract (Keep it at 1 tsp if you’re not a caramel fan, go up to 1.5 teaspoons if you love it.)
- 2 tablespoons hot water
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped walnuts
- 1/2 cup THM Chocolate Chips
- Preheat oven to 350 degrees Fahrenheit.
- In a stand mixer, start whipping your softened butter.
- Add in your egg and dry ingredients (baking blend, sweetener, baking soda, and salt).
- With the mixer is still going, drop in your molasses, vanilla and caramel extracts.
- Add in 2 tablespoons of hot water to moisten the dough just a little.
- Using a spatula, fold in the coconut shreds, walnuts, and chocolate chips.
- Refrigerate dough for 30 minutes. (This step isn’t necessary, but it does make the dough less sticky.)
- Scoop a generous tablespoon of dough onto a parchment paper lined cookie sheet. (If you don’t have parchment paper, keep a close eye on your cookies.) Gently press down on the dough using your fingers. Just enough to slightly flatten the mound of dough. You should get around 24 cookies.
- Bake for 10-15 minutes depending on your oven on the center rack. For a more gooey cookie, stay near the 10 minute mark. If you use the rack closest to the heat, the cookies may burn.