Peter Pan Neverland Cookies

Macadamia nuts and white chocolate morsels add richness to these peanut butter cookies.

Ingredients

• 2-1/4 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1-1/2 cups Peter Pan® Creamy Peanut Butter
• 1 cup Blue Bonnet® table spread (1 cup = 2 sticks)
• 1 cup granulated sugar
• 1 cup firmly packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 pkg (12 oz each) white chocolate morsels
• 1-1/3 cups coarsely chopped macadamia nuts

Directions

1. Preheat oven to 350° F. Combine flour, baking powder, baking soda, and salt in a small bowl; set aside.
2. Beat peanut butter, Blue Bonnet table spread, sugar, and brown sugar in a large bowl with electric mixer on medium-high speed until creamy. Add eggs, one at a time, beating until well blended after each addition. Add vanilla. Gradually add flour mixture, beating on low speed after each addition. Stir in morsels and nuts.
3. Drop dough by rounded tablespoons onto ungreased cookie sheet, 1-1/2 inches apart. Bake 15 minutes or until lightly browned. Cool 5 minutes on cookie sheet; remove to wire rack and cool completely.

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