Chocolate Macadamia Nut Peanut Butter Cookies
Chocolate macadamia and peanut butter cookies studded with bittersweet chocolate chunks and Reese's peanut butter pieces for a rich, satisfying bite.
Ingredients
all-purpose flour
2 cup
baking soda
1 tsp
salt
1 tsp
unsalted butter (slightly softened)
1 cup (2 sticks)
granulated sugar
3/4 cup
light brown sugar (packed)
2/3 cup
large eggs
3
vanilla extract
1 tsp
bittersweet chocolate (cut into 1/4-inch chunks)
9 oz
Reese's peanut butter chips
1 cup (6 oz)
unsalted macadamia nuts (coarsely chopped; if using salted nuts, rinse to remove salt)
1 cup
Instructions
1
Preheat the oven
Position a rack in the center of the oven and preheat to 350°F (about 175°C).
2
Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
3
Cream the butter and sugars
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy, about 1 minute. Gradually add the granulated sugar and light brown sugar and beat until pale and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Add the vanilla extract. Reduce the speed to low and add the dry ingredients in three additions, mixing until just combined. Stir in the bittersweet chocolate chunks, peanut butter chips, and macadamia nuts with a wooden spoon.
4
Bake
Using a 1/4-cup ice cream scoop or measuring cup, drop the dough onto ungreased baking sheets, spacing the portions about 3 inches apart. Bake one sheet at a time for 11 to 13 minutes, until the edges are golden brown. Transfer the cookies to a wire rack to cool completely.
