White Chocolate Peanut Butter Macadamia Nut Cookies

White Chocolate Peanut Butter Macadamia Nut CookiesAre you a peanut butter fanatic? I absolutely love peanut butter and I try and add it into all my cookie recipes.  I’ve altered the Nestle Tollhouse recipe just by playing around with it and finding my perfect mix.  When I make these delicious white chocolate peanut butter macadamia nut cookies they remind me of an even better version of the Oreo cookie without the chocolate on the outside.  I also like to add a teaspoon of almond for an extra added sweetness.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (1 sticks) butter, softened
• ½ cup creamy peanut butter
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 large eggs
• 2 cups (12-oz. pkg.) white chocolate chips (Nestles or Ghirardelli’s preferred)
• 1 cup chopped macadamia nuts

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar, vanilla and almond extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in white chocolate chips and macadamia nuts (leave a handful of each off to the side). Drop by rounded tablespoon onto ungreased baking sheets.  Lightly press on top two white chocolate chips and one macadamia nut on top of each cookie.

BAKE for 6 to 9 minutes or until a very light golden brown**. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

**I like to take my cookies out a little early so that the cookies are still soft and chewy instead of hard and crunchy.  If you prefer the chewy, melt in your mouth cookies, take the cookies out of the oven after 8 minutes.  If you prefer your cookies crunchier, then leave them into until golden brown, usually around 10 minutes.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 16 to 20 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 6 to 9 minutes or until golden brown. Cool on baking sheets for 1 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.