A friend asked me to combine her favorite flavors and make them into a cookie. She really liked them. I think I did good. Yeah I did.
Preheat oven 340°F.; then whisk flour, salt, instant vanilla pudding, and baking soda together in a medium sized bowl; set aside.
In a large mixing bowl, combine* peanut butter, butter, sugars, and all the flavorings together. Blend ingredients together to form a grainy paste. Add eggs one at a time; mixing after each addition. Blend until fluffy; remembering to scrape down sides of bowl with a rubber or metal spatula. Hand stir in macadamias and chocolate chips; adding in flour mixture and stirring until all flour is completely blended with grainy sugar paste.
Place a sheet of parchment paper on an ungreased cookie sheet; using a 1-inch cookie scoop, drop dough on parchment paper and press down slightly to assist with spreading process.
Bake for 7-12 minutes and remove from oven; allowing cookies to cool off. When cookies are settled; remove from cookie sheet to a cookie rack with a spatula.
Cookies will be moist on top but slightly crisp around edges. Allow cookie sheet to cool before baking another batch. It makes about 10 dozen per batch.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 456 | ||
Calories from Fat: 367 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.8g | 54 % | |
Saturated Fat 20.7g | 104 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 208.9mg | 64 % | |
Sodium 311.3mg | 11 % | |
Potassium 210.7mg | 6 % | |
Total Carbohydrate 18.3g | 5 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 16.6g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 456
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