2-1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1-1/2 cups Peter Pan Creamy Peanut Butter
1 cup Blue Bonnet-stick
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs, slightly beaten
1 tsp. vanilla extract
1 pkg. (12 oz.) white chocolate morsels
1-1/3 cups coarsely chopped macadamia nuts.
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda and salt in small bowl; set aside.
Beat peanut butter, Blue Bonnet and both sugars in large bowl with electric mixer on medium-high until creamy. Add eggs, 1 at a time, blending after each addition. Add vanilla. Gradually add flour mixture beating on low speed after each addition. Stir in morsels and nuts.
Drop batter by rounded tablespoons onto an ungreased cookie sheet, 1-1/2 inches apart. Bake for 15-16 minutes. Cool 5 minutes on cookie sheet; remove to wire rack. Cool completely.
