Hot 'n' Nutty Cookies

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Cream together softened unsalted butter, sugar, and packed brown sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.

Add peanut butter to the creamed mixture and beat until fully incorporated.

Whisk together eggs and vanilla extract in a small bowl, then add to the peanut butter mixture and blend until combined.

Stir in Tabasco pepper sauce, distributing it evenly throughout the wet ingredients.

In a separate bowl, whisk together flour, salt, and baking soda.

Fold the dry ingredients into the wet mixture until just combined, then gently fold in chopped macadamia nuts if using.

Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes until edges are set but centers remain slightly soft.

Remove from oven and allow cookies to cool on baking sheet for 2-3 minutes before transferring to a wire rack.