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+ servings
peanut butter macadamia nut cookies

Peanut Butter Macadamia Nut Cookies

Steven Pennington
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Prep Time 5 mins
Cook Time 8 mins
Total Time 11 mins
Course Dessert
Cuisine American Classic
Servings 8 people


  • 1 ½ Cup All Purpose Flour
  • ¾ Cup Peanut Butter Chunky Works Great
  • ½ Cup Brown Sugar
  • ½ Cup White Fine Sugar
  • 3 Tbs Butter
  • 1 Egg
  • 1 ½ teaspoon Sea Salt
  • ¼ Cup Walnuts
  • Cup Macadamia Nuts
  • 1 teaspoon Vanilla
  • 2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¼ Cup Chocolate Morsels
  • ¼ Cup Peanut Butter Morsels


  • Using a mixer with the paddle attachment, add butter, white and brown sugar, and cream together.
  • Next, add peanut butter and vanilla and mix till smooth, then scrape the sides down the of the mixing bowl. Making sure everything is mixed.
  • Add one egg along with the salt, bring together
  • Next add your baking powder, baking soda, and flour and mix till all ingredients have combined.
  • Add chocolate and peanut butter morsels along with the walnuts and mix.
  • Refrigerate for 20 minutes in saran wrap to allow the ingredients to rest and develop a great flavor profile.


  • Preheated to 350
  • Slice desired cookie size and bake for 12 to 15 minutes depending on what thickness you choose.
  • Dust with white fine sugar and straight into the oven.
  • Left over dough lasts in the freezer up to 3 months


Peanut Butter & Macadamia Nut Cookies w/Chocolate Drizzle

Keyword Peanut Butter Macadamia Nut Cookies
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