Ingredients
- 2–1/4 cups all–purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1–1/2 cups Peter Pan® Peanut Butter (about 14 ounces)
- 1 cup (2 sticks) Blue Bonnet®–stick
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 2 eggs, slightly beaten
- 1 teaspoon vanilla extract
- 1 package (12 ounces) white chocolate morsels, (about 2 cups)
- 1–1/3 cups coarsely chopped macadamia nuts, (about 6–1/2 ounces)
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Kids love to cook, and baking cookies as a family is a blast. Let your kids take part in making this recipe; give them the job of "Master Mixer," "Cookie Dough Sculptor," or "Quality Inspector (first taste)." |
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Directions
1. Preheat oven to 350°F. Combine flour, baking powder, baking soda, and salt in small bowl; set aside.
2. Beat peanut butter, Blue Bonnet, sugar and brown sugar in large bowl with electric mixer on medium–high speed until creamy. Add eggs, 1 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 batter by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. Bake for 15 to 16 minutes. Cool 5 minutes on cookie sheet; remove to wire rack and cool completely.
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