• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Beer Girl Cooks

Cooking & Craft Beer

  • Home
  • About
  • Recipes
  • Privacy Policy
  • What’s on Tap?

macadamia

White Chocolate Macadamia Peanut Butter Cookies

September 24, 2015 by rachelle 45 Comments

Ok y’all, we talked about the figs drama, but we have not discussed my obsession with this dang peanut butter.  And FULL DISCLOSURE – this is totally not a sponsored post.  I’m just obsessed.

 

DSC_0231 PM2

 

It happens a lot.   Just ask Chris.  Poor guy.

 

DSC_0247

 

I don’t hoard the peanut butter as much the way I do figs, but they just don’t carry this stuff in all the stores where I shop, so when I seen the Peanut Butter & Co. White Chocolate Wonderful I go a bit crazy and totally mow down grannies and small children stock up.

 

DSC_0257

 

I actually do not make cookies very often, but when I saw this peanut butter and white chocolate combo in a jar, I immediately wanted some peanut butter cookies with white chocolate chips and macadamia nuts.

 

DSC_0011 PM Version2

 

I was right.  Totally.

 

DSC_0154

 

 

Print

White Chocolate Macadamia Peanut Butter Cookies

Ingredients

  • 1 stick 8 tablespoons unsalted butter, softened
  • 1 1/2 cups Peanut Butter & Co. White Chocolate Wonderful
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup chopped macadamia nuts
  • 1/2 white chocolate chips

Instructions

  1. Preheat oven to 350
  2. Whisk together flour and baking powder in a large bowl
  3. Beat together peanut butter, butter, and sugar until smooth and creamy then beat in the egg
  4. Gradually beat in flour a little bit at a time until combined
  5. Stir in macadamia nuts and white chocolate chips
  6. Line a baking sheet with parchment paper
  7. Using a 1 tablespoon size scoop, scoop out dough, scraping on the side so no extra dough remains, transfer to baking sheet two inches apart
  8. Use a fork to gently press down one direction then the opposite direction to about 1/2 inch height
  9. Bake 8-10 minutes until lightly golden
  10. Cool on wire rack

Note:  If you don’t have a scoop, just use a tablespoon size measuring spoon and roll the dough into balls with your hands

Note: Either use one baking sheet and bake in batches (what I did) or use two and rotate them halfway through

Cookie base recipe from Martha Stewart

Filed Under: Archives Tagged With: cookies, macadamia, peanut butter, white chocolate

Primary Sidebar

logo
Food Advertisements by
  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

Subscribe to our mailing list!

logo
Food Advertisements by

Search

logo
Food Advertisements by

Footer

 
 

Beer Girl Cooks is a website designed for cooking with craft beer for adults over 21. Please do not serve alcohol to minors.

Copyright © 2023 · Development by Grace and Vine Studios