Peanut Butter Macadamia White Chocolate Cookies
Creamy peanut butter cookies studded with white chocolate morsels and coarsely chopped macadamia nuts. Soft-centered with crispy edges, these rich cookies balance nutty depth with sweet chocolate. Made with butter and peanut butter for a tender crumb.
Ingredients
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon salt
- 1 ½ cups creamy peanut butter
- 1 cup firmly packed brown sugar
- 1 cup butter, stick form
- 1 teaspoon baking powder
- 1 ⅓ cups macadamia nuts, coarsely chopped
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 12 oz white chocolate morselssemi-sweet chocolate chips1:1chocolate
darker, less sweet result
Instructions
- 1
Preheat oven to 350°F.
- 2
Combine flour, baking powder, baking soda and salt in small bowl and set aside.
- 3
Beat peanut butter, butter, sugar and brown sugar in large bowl with electric mixer on medium-high speed until creamy.
- 4
Add eggs one at a time, beating until well blended after each addition.
- 5
Add vanilla.
- 6
Gradually add flour mixture, beating on low speed after each addition.
- 7
Stir in white chocolate morsels and macadamia nuts.
- 8
Drop dough by rounded tablespoons onto ungreased cookie sheet, spacing 1-1/2 inches apart.
- 9
Bake until lightly browned, about 15 minutes.
- 10
Cool 5 minutes on cookie sheet, then remove to wire rack and cool completely.
Tips
Drop dough by rounded tablespoons for consistent cookie size and even baking.
Cool on baking sheet for 5 minutes before transferring to allow cookies to set without breaking.
Good to Know
Airtight container at room temperature, up to 5 days.
Dough can be prepared and refrigerated up to 24 hours before baking.
Serve at room temperature with milk or coffee.
Common Mistakes
Do not overbake to avoid dry cookies; remove at light browning stage.
Do not skip cooling on baking sheet to avoid cookies breaking when transferring.
Substitutions
Dairy-Free Swaps
General Alternatives
darker, less sweet result