Pb And Chocolate Macadamia Cookies Recipes
CHOCOLATE MACADAMIA PEANUT BUTTER CHIP COOKIES
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Have ready 2 ungreased baking sheets. In a medium bowl, gently whisk together the flour, salt, and baking soda. Set aside. In the bowl of an electric mixer, using the paddle attachment beat the butter at medium high speed until creamy, about 1 minute. Gradually add the granulated and light brown sugar and beat until light and fluffy, about 2 minutes. Add the vanilla extract and eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. At low speed, add the dry ingredients in 3 additions, mixing just until blended. Add the bittersweet chocolate, peanut butter chips and macadamia nuts and mix just until blended.
- Drop the dough by scant 1/4 cup measures onto the baking sheets, spacing them 3 inches apart. Bake for 11 to 13 minutes, until light brown on the edges. Transfer to wire racks and cool completely.
PB AND CHOCOLATE MACADAMIA COOKIES
Treat your guests with these delicious chocolate macadamia cookies made using Original Bisquick® mix and peanut butter - a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, mix peanut butter, eggs and vanilla. Stir in brown sugar until combined. Add Bisquick mix, chocolate chips and nuts, stirring just until moistened. Dough will be crumbly.
- Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet; flatten slightly.
- Bake about 12 minutes or until golden brown. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 205, Carbohydrate 26 g, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 181 mg
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