With candy bar chunks and nuts in every bite, these cookies are sure to become a family favorite. Make a double batch and store the extras in an air-tight container.
12 to 14 minutes
3/4 cup Peter Pan creamy peanut butter
1/2 cup Fleischmann's margarine
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg, room temperature, slightly beaten
2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 cup all-purpose flour
2 (4-ounce) bar white confection candy bar for baking and eating
1 1/3 cup coarsley chopped macadamia nuts or chopped pecans
Preheat oven to 350 degrees.
In a large mixing bowl, using an electric mixer, beat Peter Pan peanut butter and Fleischmann´s margarine together until creamy.
Add next 6 ingredients, ending with baking powder; beat on medium speed until well blended.
Add flour and continue mixing until well blended.
Keeping candy bar in wrapper, hit bar against counter to break into small chunks.
Fold candy chunks and nuts into cookie dough.
Place heaping tablespoon of dough onto an ungreased cookie sheet, 1 1/2 inches apart; pressing dough down slightly with the back of a spoon.
Bake 12 to 14 minutes or until slightly brown around edges.
Cool 5 minutes.
Remove cookies to wire racks, cool
No Nutritional Information Available