Imagine sinking your teeth into a cookie so decadent, so perfectly balanced, that it transforms an ordinary moment into a culinary celebration. These Chocolate Macadamia Peanut Butter Chip Cookies are not just a treat; they're a symphony of flavors that dance between rich chocolate, creamy peanut butter, and the luxurious crunch of macadamia nuts. Whether you're a serious baker or a weekend kitchen warrior, this recipe promises to elevate your dessert game and leave everyone begging for more.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup peanut butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup macadamia nuts, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agent.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the chocolate chips and chopped macadamia nuts using a rubber spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie ball slightly with the palm of your hand or the bottom of a glass.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Tips
- Ensure all ingredients are at room temperature for optimal mixing and texture.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- Use a cookie scoop for uniform cookie sizes and even baking.
- For extra richness, slightly toast the macadamia nuts before adding them to the dough.
- Let cookies cool completely before storing to prevent sogginess.
- For a bakery-style finish, sprinkle a few extra chocolate chips on top of each cookie immediately after removing from the oven.
- If you prefer softer cookies, slightly underbake and let them finish setting on the baking sheet.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 36g
Protein: 6g
Fat: 19g
Saturated Fat: 9g
Cholesterol: 45mg
