Tiny New York Kitchen: Macadamia Nut Peanut Butter Cookies

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By Victoria Hart Glavin of Tiny New York Kitchen

Great as an afternoon snack or as a special treat to sneak into a brown-bag lunch.

Ingredients

  • 1 1/4 Cups Unbleached Flour
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Kosher Salt
  • 1 Cup Creamy Peanut Butter
  • 1/2 Cup Unsalted Butter (Softened)
  • 1/2 Cup Packed Dark Brown Sugar
  • 1/4 Cup Sugar
  • 1 Large Egg
  • 1/2 Teaspoon Vanilla Extract
  • 1 1/2 Cups Toasted Macadamia Nuts

Preheat your oven to 350 degrees. Line large-size baking sheet with parchment paper. Place macadamia nuts onto baking sheet and place in oven for 10 to 15 minutes. Remove and let cool. Chop in half. Set aside.

In a small-size bowl whisk together flour, baking soda, and kosher salt. Set aside.

In large-size bowl beat together peanut butter, butter, sugars, egg, and vanilla until combined. Add flour mixture and beat until combined. Add toasted macadamia nuts and combine.

Drop dough by heaping teaspoons onto parchment paper lined baking sheets – 2 inches apart. With fork press crisscross pattern into top of each cookie.

Place into oven and bake for 10 to 14 minutes until lightly browned.

Remove from oven and let cool 5 minutes on baking sheet before transferring to wire racks to cool.

Repeat forming and baking with remaining dough. Makes about 36 cookies.


 

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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