Hot 'n Nutty Cookies

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  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 cups peanut butter, smooth or crunchy
  • 1/2 cup chopped macadamia nuts (optional)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda


Preheat oven to 350°F. Lightly butter and flour a cookie sheet.

In a large bowl, cream together butter and sugars. Stir in peanut butter and macadamia nuts; mix until well blended. Add eggs, vanilla, and TABASCO® Sauce; mix well.

In another bowl, mix together flour, salt, and baking soda. Add to nut mixture and stir until blended.

Drop dough by heaping tablespoonfuls onto prepared cookie sheet. Coat tines of a fork in flour and score each cookie in a crisscross pattern. Bake l5 to l7 minutes or until edges begin to turn brown. Cool on wire racks.

Makes 2 dozen cookies.

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