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Peanut Butter Macadamia Nut Cookies

Homemade peanut butter cookies with the traditional forked crisscrosses on them!

In a medium bowl, sift together flour, baking soda, and Himalayan Pink Salt (Fine).  In a stand mixer, combine butter, brown sugar, sugar, and Vanilla Extract.  Add one egg white at a time until mixture becomes smooth.  Add the peanut butter and mix until incorperated.  Slowly mix in the dry ingredients until a dough has formed.  Mix in the macadamia nuts and the peanut butter chips.  Cover dough with plastic wrap and refrigerate for an hour.  

Preheat oven to 350°.  Use a medium ice cream scooper to scoop out cookie dough onto a well greased baking sheet.  Use a fork to flatten the tops.  Bake for 15 minutes or until slightly browned.  

More Information
SKU R261

- 1 1/2 cups all-purpose flour

- 1 teaspoon baking soda

- 1/2 teaspoon Himalayan Pink Salt (Fine)

- 6 tablespoons unsalted butter, melted

- 1/4 cup light brown sugar

- 1/4 cup sugar

- 1 teaspoon vanilla extract

- 4 egg whites

- 1/2 cup creamy peanut butter, room temperature

- 3/4 cup macadamia nuts, chopped

- 1/2 cup peanut butter chips

Tips Notes

Serve with a side of ice cream.

For a twist on the recipe mix in some white or dark chocolate chips.

Prep Time 15 Minutes
Cook Time 15 Minutes
Total Time 30 Minutes
Yield 2 Dozen Cookies
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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