This week’s cookie is a little bit decadent, with peanut butter chips, chocolate chips, and macadamia nuts. Macadamias always make a cookie seem just that much more special. Sounds like a great combo, right? And I just happened to have enough macadamias for this recipe, leftover after the macadamia chocolate chip cookies I made a couple months ago, so I thought why not? And really, that’s pretty much how I choose my recipes every week. Sounds good – do I have all the ingredients? Yes? Then why not.
As usual, I chose to make these cookies much smaller than recommended in the original recipe, which called for a whopping 1/4 cup of dough per cookie. When I’m sharing with a lot of people (as I do), I prefer to make a lot of smaller cookies rather than a few large ones. If I’m making them just for me, though, I’ll happily make any old size.
These cookies spread out a lot as they baked and a few actually joined together. Oops. I tried refrigerating the dough before baking, but it didn’t seem to make any difference. So just be sure they have lots of room on the tray to spread out. I thought they came out of the oven looking a little on the dark side, but they were actually still perfectly soft and gooey inside.
So in the end we’ve got a soft, chewy cookie, with bursts of peanut butter and chocolate flavour from all the chips, plus crunch and buttery flavour from the macadamia nuts. All-in-all, it’s a really good combination of flavours and textures.
peanut butter chip, macadamia nut chocolate chip cookies
Adapted from "Chocolate Macadamia-Peanut Butter Chip Cookies" from Tish Boyle's The Good Cookie. The original recipe suggests portioning the dough by 1/4 cup measures, which would produce about 32 large cookies. I made them with my usual slightly larger than tablespoon-sized cookie scoop and got 72 smaller cookies.
2 cups (250g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (227g) unsalted butter, at room temperature
3/4 cup (150g) granulated sugar
2/3 cup (150g) packed light brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1-1/2 cups (262g) bittersweet chocolate cut into chunks (or chocolate chips)
1 cup (175g) peanut butter chips
1 cup (140g) unsalted macadamia nuts, coarsely chopped (I actually used salted and liked the way they turned out)
Preheat oven to 350°F (177°C).
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each. Add the vanilla and beat again to incorporate.
Turn the mixer down to low and add the dry ingredients, mixing until just barely combined. Remove from the mixer and add in the chocolate, peanut butter chips, and macadamias, either with a spatula or by hand. I prefer to knead inclusions in by hand to ensure they're distributed evenly.
Using a small cookie dough scoop or a tablespoon (or larger if you want really big cookies), portion the dough onto the baking sheets at least 2 inches apart to allow for spreading.
Bake for about 11-13 minutes, until golden brown around the edges, rotating the baking sheet halfway through the baking time. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.