Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Tabasco Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Macadamia Nut | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ cup unsalted butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 cups peanut butter, smooth or crunchy
- ½ cup macadamia nuts, chopped (optional)
- 2 eggs
- 1 tbsp vanilla extract
- 1 tbsp Tabasco pepper sauce
- 3 cups flour
- 1 tbsp salt
- 1 tbsp baking soda
Directions
Preheat oven to 30.
Lightly butter and flour a cookie sheet.
In a large bowl, cream together butter and sugar.
Stir in peanut butter and macadamia nuts.
Mix until well blended.
Add eggs, vanilla and tabasco pepper sauce.
Mix until well combined.
In another bowl, mix together flour, salt and baking soda.
Add to nut mixture and stir until blended.
Spoon about 1 heaping t.
Of batter on prepared cookie sheet.
Coat the tines of a fork in flour and score each cookie in a criss cross pattern.
Bake 15 to 17 minutes or until edges begin to turn golden.
Set aside to cool on racks.
Makes 2 dozen cookies.