Homemade Peanut Butter & Macadamia Nut Cookies w/ Chocolate Drizzle

Peanut Butter & Macadamia Nut Cookies w/ Chocolate Drizzle

Subscribe To Our YouTube Channel – Thank You
https://www.youtube.com/c/ButternThymewChefStevenPennington

PEANUT BUTTER & MACADAMIA NUT COOKIES

 The goal was to create a peanut butter cookie with great texture and flavor….

I only wish I had made them sooner…

Promise you’ll love them…
Once the cookies come out of the oven be sure to add the macadamia nuts then, while the cookies are still warm

The Ingredients for Peanut Butter Macadamia Nut Cookies

ingredients for peanut butter & macadamia nut cookies

peanut butter & macadamia nut cookies

Add Chocolate For Extra Awesomeness and Presentation

peanut butter & macadamia nut cookies

 

pin for later pinterest button

 

0 from 0 votes
peanut butter macadamia nut cookies
Peanut Butter Macadamia Nut Cookies
Prep Time
5 mins
Cook Time
8 mins
Total Time
11 mins
 
Course: Dessert
Cuisine: American Classic
Keyword: Peanut Butter Macadamia Nut Cookies
Servings: 12 people
Author: Steven Pennington
Ingredients
  • 1 1/2 Cup All Purpose Flour
  • 3/4 Cup of Peanut Butter Chunky Works Great
  • 1/2 Cup of Brown Sugar
  • 1/2 Cup of White Fine Sugar
  • 3 Tbs of Butter
  • 1 Egg
  • 1 1/2 Tsp of Sea Salt
  • 1/4 Cup of Walnuts
  • 1/3 Cup of Macadamia Nuts
  • 1 Tsp Vanilla
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/4 Cup Chocolate Morsels
  • 1/4 Cup Peanut Butter Morsels
Instructions
  1. Using a mixer with the paddle attachment added Butter, White and Brown Sugar and cream together
  2. Next add Peanut Butter and Vanilla and mix till smooth, then scrape down sides of the mixing bowel.
  3. Add one Egg along with the Salt, bring together
  4. Next add your Baking Powder, Baking Soda and Flour and mix till all ingredients have combine.
  5. Add Chocolate and Peanut Butter Morsels along with the Walnuts and mix.
  6. Refrigerate for 20 Minutes in saran wrap to allow the ingredients to rest and develop a great flavor profile.
Cooking,
  1. Preheated to 350
  2. Slice desired cookie size and bake for 6 to 8 minutes depending on what thickness you choose.
  3. Dust with White Fine Sugar and straight into the oven.
  4. Left over dough lasts in the freezer up to 3 months

Recipe Video

Peanut Butter & Macadamia Nut Cookies w/Chocolate Drizzle

Peanut Butter & Macadamia Nut Cookies w/Chocolate Drizzle

Strawberry Bliss – Italian SemiFreddo ( Semi Frozen )

semifreddo dessertsemi

Chef Steven Pennington

Chef Steven Pennington

Content Creator

Le Cordon Bleu Chef sharing food adventures from around the world with a style of cooking rooted in southwestern flavors using French culinary technique.

Pin It on Pinterest

Share This