Lucy Robertson of Fallbrook, CA is one our 1st place winners in the Best Tasting Recipe Category of the 2004 Share the Very Best Recipe Contest. Chocolate chips, peanut butter and cocoa combine with macadamia nuts to make a rich, chewy chocolate chip cookie full of chocolate, peanut butter and brown sugar flavors that will delight young and old alike!
- 2 1/4 cups all-purpose flour
- 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 2 cups coarsely chopped macadamia nuts
PREHEAT oven to 350° F.
COMBINE flour, cocoa, baking powder and salt in small bowl. Beat butter and peanut butter in large mixer bowl on medium speed for 30 seconds. Beat in granulated sugar and brown sugar. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded teaspoons onto ungreased baking sheets.
BAKE for 14 to 16 minutes or until set. Let stand for 2 minutes; remove to wire racks to cool completely.
Review This Recipe
I just made these cookies yeseterday and I'm really not a nut person, but these are exceptionally good. I used white chocolate chips instead of regular chocolate chips and I also got almost 7 dozen instead of 5. I will add these cookies to my never ending list of cookies I bake for christmas every year. They will be a big hit I'm sure.
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