Peanut Butter Macadamia Nut White Chocolate Cookies

These are hands-down best Peanut Butter Macadamia Nut White Chocolate Cookies of my life! They’re crispy on the edges, soft and chewy in the center, and loaded with melty peanut butter chips!

These are hands-down best Peanut Butter Macadamia Nut White Chocolate Cookies of my life! They're crispy on the edges, soft and chewy in the center, and loaded with melty peanut butter chips!

I have a confession: there’s been a cookie ban in this house.

There was a minor incident, when the chickpea was itty bitty, where my crazy nursing hormones told me I had to eat every cookie that ever existed. I know you’ve come to accept my flair for the dramatic, so let me elaborate: I ate a LOT of freaking cookies. Hundreds, even. I would stay up late at night, combing through recipes, baking batch after batch, to the point that I had a container on the counter, in the fridge, and in the freezer at all times. It went on like this for months until Paul staged an intervention and banned me from making a single crispy on the outside, chewy on the inside, melt in your mouth cookie. Banned.

That is, until my friend Richard told me I had to make him peanut butter white chocolate macadamia nut cookies.

He even sent along a photo so I wouldn’t get confused and try to sneak in some uber dark chocolate or any “healthy crap” into his precious cookies.

Like I would do something like that.

I so would.

Then he booked a flight from Miami and hauled his butt out here. Of course by the time the cookie monster and wifey arrived I had already eaten an entire batch, save for the one my sassy redhead Anna took as payment for helping me stage these holy-cow-I-want-to-eat-these-forever cookies. Because I know myself all too well, I stored a back-up stash of dough balls in the freezer and baked them up fresh for my cookie thieves visitors, who arrived just in time to polish them off.

Getting a thumbs up from one of the pickiest eaters I know? Made my day. Week, even. The cookie ban is over!I get by with a little help from my friends. All cheesiness aside, I seriously don’t know what I’d do with out these guys. Thanks for keeping me inspired and sane. Or should I say semi-sane? I’ll always be a few crayons short of that box!

These are hands-down best Peanut Butter Macadamia Nut White Chocolate Cookies of my life! They're crispy on the edges, soft and chewy in the center, and loaded with melty peanut butter chips!

Peanut Butter Macadamia Nut White Chocolate Cookies

These are hands-down best Peanut Butter Macadamia Nut White Chocolate Cookies of my life! They're crispy on the edges, soft and chewy in the center, and loaded with melty peanut butter chips!

Peanut Butter Macadamia Nut White Chocolate Cookies

These are hands-down best Peanut Butter Macadamia Nut White Chocolate Cookies of my life! They're crispy on the edges, soft and chewy in the center, and loaded with melty peanut butter chips!
5 from 3 votes
Course: Dessert
Cuisine: American
Keyword: Macadamia Nut White Chocolate Cookies
Prep Time: 30 minutes
Cook Time: 13 minutes
Total Time: 43 minutes
Servings: 24 cookies
Author: Jenn Laughlin - Peas and Crayons

Ingredients

  • 1.5 cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup unsalted butter (softened)
  • ½ cup light brown sugar (packed)
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla
  • ¾ cup all-natural peanut butter chips
  • ½ cup white chocolate chips or chunks
  • ½ cup macadamia nuts

Instructions

  • Bring butter and egg to room temperature.
  • Sift together flour, baking soda, and salt. Set aside.
  • Using an electric hand-mixer, cream softened butter for 2 to 3 minutes. Add both sugars and continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Scrape down sides of bowl as needed while mixing. Next add egg and vanilla and beat on low speed for around15 seconds, or until they are fully incorporated, taking care not to over-beat te eggs into the dough.
  • Reduce mixer speed to low and slowly add sifted flour mixture until all of the flour is incorporated. Scrape down sides of bowl. Fold in white chocolate, nuts and peanut butter chips.
  • Line a baking sheet with parchment paper. Next scoop heaping tablespoons of dough from the bowl, roll into balls, and place on parchment paper, spaced slightly. Freeze anywhere from 1 hour to overnight. Once frozen, transfer to a plastic bag and bake as desired or make them all and channel your inner cookie monster.
  • When ready to bake: preheat oven to 350 degrees F and bake cookies on a parchment paper lined baking sheet, spaced a few inches apart, placed on the center rack of oven for 12-14 minutes. They're best when slightly doughy in the middle and lightly golden and crispy around the edges. Allow cookies to cool completely and store wrapped individually in plastic wrap and placed in an airtight container.

Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition

Calories: 168kcal, Carbohydrates: 20g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 19mg, Sodium: 69mg, Potassium: 38mg, Fiber: 1g, Sugar: 13g, Vitamin A: 128IU, Calcium: 17mg, Iron: 1mg
 recipe adapted from Sherry Yard
NOTE: when it comes to choosing your peanut butter chips for these cookies, skip the sketchy big-name brand and try [these] all natural PB chips instead. I found them at Whole Foods a while back and they’re peanut butter perfection! Not a fan of white chocolate? Skip it and add extra peanut butter! They’re great both ways!
PS: I think I’m getting the hang of WordPress! Cue happy dance! This is surely cause for more cookies!
 Ooh! And in case you feel like throwing a peanut butter party in your mouth, whip up a half-batch of my Peanut Butter Buttercream Frosting and make a few frosted cookies or cookie sandwiches.

It’s the right thing to do.

These Peanut Butter Macadamia Nut White Chocolate Cookies are hands-down the best cookies of my life!

I love their faces off.

Jenn Laughlin Peas and Crayons Author
About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It’ll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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Recipe Rating




Questions & Reviews

    1. Hi Jay! Soft peanut butter will change the dough and structure of the recipe so you would want to rework the whole recipe into a peanut butter cookie base for the white chocolate and macadamia nuts. Without experimenting I can’t really advise on measurements to try. Maybe find a good PB cookie recipe that works with natural peanut butter to start? Hope that helps! xo

  1. i have pinned this recipe to recreate! i am totally obsessed with peanut butter and i can imagine how good the macadamia and white chocolate tastes as well in the cookie mixture. definitely craving a bite of one right now!

  2. I have good news to tell you after Thursday. Will email.

    ….these are ridiculous and the ban should be lifted for eternity.

  3. Your relationship with cookies is like my relationship with nuts! I’m so obsessed that ive banned myself from them, ha!

  4. Love the new look, and hopefully I’ll see comment responses now. Fingers crossed.

    Full boxes of crayons are boring and leave nothing to the imagination.

    I love your face and these cookies!

  5. You can never have too many cookies. Which leads to my belief of never having enough sweatpants! These look delish!

  6. 5 stars
    I shouldn’t have been so much into making the meals and more into making cookies to have right now. {Sad face} Because, everyone knows that cookies are what makes people get well quicker.

  7. Ahh we reap the benefits when the cookie ban is lifted! It makes me quite happy that there is no chocolate in this actually since I’m not the biggest fan. Peanut butter, on the other hand, is my kryptonite!