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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 36 |
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Peanut butter cookies with white chocolate and macadamia nuts. Clipped from the coupon section, from Peter Pan peanut butter and Parkay margarine. Ingredients:
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) |
Directions:
1. Preheat oven to 350. Blend flour, baking powder, baking soda and salt in small bowl; set aside.
2. Place peanut butter, margarine, sugar, brown sugar and vanilla in large mixing bowl.
3. Beat butter mixture until creamy with electric mixer. Add eggs and mix until well blended. Gradually add flour mixture. Stir in morsels and nuts.
4. Drop batter by rounded tablespoons onto an ungreased baking sheet, 1 1/2 inches apart.
5. Bake 15-16 minutes. Cool 5 minutes on baking sheet; remove to wire rack and cool completely.
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