Prep 15 mins
Cook 16 mins
Peanut butter cookies with white chocolate and macadamia nuts. Clipped from the coupon section, from Peter Pan peanut butter and Parkay margarine.
- 2 1⁄4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1⁄2 cups creamy peanut butter (about 14 ounces)
- 1 cup margarine, softened
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon vanilla
- 2 large eggs, slightly beaten
- 1 (12 ounce) bag white chocolate chips, about 2 cups
- 1 (6 1/2 ounce) jar macadamia nuts, coarsely chopped (about 1 1/3 cups)
- Preheat oven to 350. Blend flour, baking powder, baking soda and salt in small bowl; set aside.
- Place peanut butter, margarine, sugar, brown sugar and vanilla in large mixing bowl.
- Beat butter mixture until creamy with electric mixer. Add eggs and mix until well blended. Gradually add flour mixture. Stir in morsels and nuts.
- Drop batter by rounded tablespoons onto an ungreased baking sheet, 1 1/2 inches apart.
- Bake 15-16 minutes. Cool 5 minutes on baking sheet; remove to wire rack and cool completely.
One of my all time favorite cookie recipes! It is always a hit.