“White Chocolate Wonderful” Peanut Butter Macadamia Nut Cookies
You guys – I’ve waited long enough. It’s time we start breaking out the cookies.
Because really, what are leggings and chunky sweaters for anyway?
It’s no secret that I basically lose any and all self-control in the presence of cookies. It can be Oreos, or Linzer Tarts, or classic chocolate chips. Whatever the variety, I will devour them – all of them – and I’ll bite my fingers a few times while doing so.
It’s a sad, sad truth.
So you can only imagine just how ferocious I was with these “White Chocolate Wonderful” Peanut Butter Macadamia Nut Cookies.
Honestly, it’s a miracle they even made it into the oven.
I’ve always been a fan of macadamia nut cookies, but I’ve never really cared for white chocolate. Chocolate should be brown, you know? White Chocolate just feels like an oxymoron. But seeing as I spent the past year reversing my brussels sprouts contempt (newsflash – I’m obsessed), I figured I could probably change my opinion on white chocolate, too.
My path to self-improvement knows no bounds.
Oddly enough, my white chocolate appreciation began with peanut butter. I had a jar of Peanut Butter & Co’s “White Chocolate Wonderful” lying around my cabinets, and I found myself opening it one night in a desperate attempt to quell my sweet tooth. I dug in my spoon pretty much expecting to hate what came next, which is why I was floored when I found myself completely smitten! It’s some of the creamiest, smoothest PB I’ve ever tried, and that hint of white chocolate is undeniably amazing.
I literally couldn’t wait to eat more. I also literally needed the spoon pried from my hands.
Whipping this PB into a macadamia cookie seemed obvious, so I went with my gut and got to baking. Baking ain’t really my thang, as I’ve
endlessly complained about sporadically mentioned, but cookies are the one treat I can always handle. They’re simple enough to make, they look all sorts of cute, and they’re made from a delicious dough that is seriously a weapon of mass destruction.
Yes – We’ve all felt the guilt of eating wayyy too much cookie dough. And you know how it goes down every time: Hovering over a freshly mixed bowl, feeling sick to our stomachs, getting flush with shame, and then proceeding to inhale even more. Self respect is relative.
Basically, eating the dough is the universal perk of baking cookies. Besides, ya know, the actual cookies. Because waiting 12 minutes just seems so unreasonable.
So after I managed to not eat all the damn dough, I figured that was my big achievement of the day. But then I tasted the actual cookies and OH. EM. GEE. – these babies rock. The sweet hint of PB, big chunks of raw white chocolate, and the nutty flavor of macadamia all brought together into one seriously heavenly cookie. They were so tasty, I actually ended up regretting how much dough I ate. Life lessons are hard.
Because this recipe is pretty basic, it’s the perfect quick-fix dessert for Thanksgiving. But honestly, you might as well just make these for no reason at all.
Sharing is overrated, anyway.
"White Chocolate Wonderful" Peanut Butter Macadamia Nut Cookies
- 1 1/2 cups All Purpose Flour
- 1/3 cup Peanut Butter & Co. “White Chocolate Wonderful” PB
- 3/4 cup Chopped White Chocolate (I used Green & Black)
- 3/4 cup Chopped Macadamia Nuts
- 6 tbsps Unsalted Butter Stick (I used Breakstone’s)
- 4 Large Egg Whites
- 1/4 cup Dark Brown Sugar
- 1/4 cup White Sugar
- 1 tsp Baking Soda
- 1 tsp Vanilla
- dash of Sea Salt
- Crisco to grease
- On cutting board roughly chop white chocolate and macadamia nuts, then set aside.
- In large bowl sift together the flour, baking soda, and salt. Set aside.
- Soften butter in microwave for ~15 seconds. In another large bowl, combine butter, brown sugar, white sugar, and vanilla, beating with an electric mixer until smooth. Next, add in the egg whites, incorporating one at a time and beating continuously until a whipped consistency has formed. Finally, slowly add the dry ingredients to the wet, again beating continuously until your dough takes shape.
- Soften peanut butter in microwave for ~10 seconds, then beat into your dough. Next, fold in macadamia nuts and chocolate chunks, incorporating as evenly as possible. Cover dough with saran wrap, then allow to chill in refrigerator for at least 1 hour.
- When ready to bake, roll dough into just larger than golf ball sizes pieces before placing on well greased baking sheet, slightly flattening the tops of each ball as you do. Repeat until all dough has been used, then bake at 325F for 12-13 minutes until lightly golden. Allow to cool on wire rack, then plate and serve.
>> Make sure cookies bake on middle oven rack – this prevents the bottoms from burning.
>> Dough can me made up to a day in advance of baking.
>> Save leftover cookies in tupperware for up to 10 days.
definition of wonderful right here.