Macadamia Peanut Butter Cookies

Macadamia Peanut Butter Cookies


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 33   Average: 3/5]

Great as an afternoon snack or as a special treat to sneak into a brown-bag lunch. 

  • 1 1/4 Cups Unbleached Flour
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Kosher Salt
  • 1 Cup Creamy Peanut Butter
  • 1/2 Cup Unsalted Butter (Softened)
  • 1/2 Cup Packed Dark Brown Sugar
  • 1/4 Cup Sugar
  • 1 Large Egg
  • 1/2 Teaspoon Vanilla Extract
  • 1 1/2 Cups Toasted Macadamia Nuts
  1. Preheat your oven to 350 degrees.
  2. Line large-size baking sheet with parchment paper. Place macadamia nuts onto baking sheet and place in oven for 10 to 15 minutes. Remove and let cool. Chop in half. Set aside.
  3. In a small-size bowl whisk together flour, baking soda, and kosher salt. Set aside.
  4. In large-size bowl beat together peanut butter, butter, sugars, egg, and vanilla until combined. Add flour mixture and beat until combined. Add toasted macadamia nuts and combine.
  5. Drop dough by heaping teaspoons onto parchment paper lined baking sheets – 2 inches apart. With fork press crisscross pattern into top of each cookie.
  6. Place into oven and bake for 10 to 14 minutes until lightly browned. Remove from oven and let cool 5 minutes on baking sheet before transferring to wire racks to cool.
  7. Repeat forming and baking with remaining dough. Makes about 36 cookies.
  8. © Victoria Hart Glavin


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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