These absolutely fabulous white chocolate macadamia nut cookie bars are packed full of melty white chocolate chips and crunchy macadamia nuts. They therefore do not only deliver on flavor but also provide the most addictive texture.
Oven baked macadamia nut blondies do not require chilling or shaping of individual cookies. They come together in just 30 minutes. All you have to do is put the delicious dough in a pan, bake and cut. It's that easy!
We have also included instructions on how to cook these scrumptious treats in the air fryer.
WHAT ARE COOKIE BARS?
Cookie bars are made from a basic cookie dough that is flavored by adding delicious add-ins like chocolate chips, nuts, peanut butter chips, caramel bites or coconut flakes, for example. Most importantly, no individual cookies need to be rolled, as you bake the dough in a baking dish and then cut into squares. They are quick, easy and oh so delicious!
❤️ WHY YOU'LL LOVE THIS WHITE CHOCOLATE MACADAMIA NUT COOKIE BAR RECIPE
✔️ These insanely delicious cookie bars are gooey and packed full of macadamia nuts and white chocolate chips.
✔️ It only takes 30 minutes to cook this decadent dessert. You'll be eating warm cookies in no time.
✔️ No need for chilling or rolling individual cookies. These couldn't be easier!
✔️ Cookie bars can be cut into 9, 16 or even 20 pieces, in case you want to feed a crowd.
✔️ Oven and Air Fryer instructions included.
WHITE CHOCOLATE MACADAMIA NUT COOKIE BAR INGREDIENTS
This section explains how to choose the best ingredients for macadamia white chocolate cookie bars, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
You may have all of these macadamia cookie ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.
- All-purpose flour: Plain all-purpose flour works great here but cake flour can be substituted by adding an additional 2 tablespoons for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoons of cake flour.
- Baking Soda: Make sure your baking soda is fresh.
- Baking Powder: Using fresh baking powder creates the best results.
- Sea Salt: Any salt will work but we prefer the taste of sea salt.
- Butter: It is important to use softened butter, so it blends well with the other ingredients. Take the butter out of the fridge 30-60 minutes before starting the recipe. You can also soften butter by microwaving it for a couple of seconds.
- Granulated Sugar
- Light Brown Sugar: The molasses in the sugar adds great flavor to your cookie bars and keeps them chewy. You can substitute dark brown sugar in a pinch.
- Egg: Room temperature eggs are preferred.
- Vanilla Extract: Use real vanilla extract rather than vanilla flavoring.
- White Chocolate Chips: We used regular white chocolate chips for this recipe but you can also use white mini chocolate chips, or try semi-sweet or milk chocolate chips.
- Macadamia Nuts
INSTRUCTIONS
This section shows how to cook oven baked macadamia nut blondies, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.
PREPARE: Preheat the oven to 350ºF. Line a 9x9" baking dish with parchment paper.
🔴 TIP: Use parchment paper, even though it is tempting to use cooking spray. The cookie bars will come out of the pan much better with parchment paper.
COMBINE THE DRY INGREDIENTS: In a small bowl, combine flour, baking soda, baking powder and salt. Whisk to blend.
COMBINE THE WET INGREDIENTS: Combine softened butter, brown sugar and granulated sugar.
🔴 TIP: Make sure you use softened butter. Take the butter out of the refrigerator 30-60 minutes before you make cookies. Or you can cut cold butter into 1 tablespoon portions, place on a microwave safe plate and microwave for 5 seconds.
MIX BATTER: Mix with an electric mixer until creamy. Add an egg and the vanilla extract. Mix again until combined.
COMBINE WET AND DRY INGREDIENTS: Slowly add dry ingredients, about a ¼ cup of flour mixture at a time, to the wet ingredients. Keep mixing with the electric mixer until all ingredients are well blended. Add white chocolate chips and macadamia nuts and mix.
🔴 TIP: Do not overmix the batter, go slow and stop mixing once everything is just combined.
BAKE: Spread the batter into the prepared pan. Cook for 20-22 minutes or until golden brown and done. Remember it will continue cooking a little after you remove it from the oven.
ENJOY: Once cool, remove from the baking dish and cut into squares.
HOW TO MAKE COOKIE BARS IN THE AIR FRYER
You can also try to cook this wonderful white chocolate macadamia cookie dough in the air fryer. We prefer the oven baked method for this recipe, but this is fun too!
Make sure you cut the recipe in half, or bake your cookie bars in 2 batches. We used a round cake pan and cooked the cookie bars at 300ºF until done.
If you like making cookies in the air fryer you must also try our scrumptious Air Fryer Cookies or Air Fryer Cookie for One.
TIPS FOR THE BEST WHITE CHOCOLATE MACADAMIA NUT COOKIE BARS
Follow these tips to make the best macadamia cookies.
✔️ Line your baking sheet with parchment paper. It is tempting to use cooking spray but they’ll come out of the pan much better with parchment paper.
✔️ Use softened butter. The easiest way to soften butter is to take it out of the refrigerator 30-60 minutes before you make cookies. If your butter is not soft, cut into 1 tablespoon portions and place on a microwave safe plate. Microwave for 5 seconds. Be careful, however, because it will melt quickly.
✔️ Do not overmix the cookie batter. Mix just until it’s all combined.
STORAGE TIPS
Counter: You can store macadamia nut blondie leftovers in an airtight container or ziploc bag at room temperature for up to 3 days. Tightly wrap or cover the cookie bars so they stay soft and chewy.
Freeze: Completely cooled oven baked cookie bars can be frozen in a freezer safe container or bag for up to 3 months.
Defrosting: Thaw your white chocolate macadamia nut blondie bars on the counter for a couple of hours. To enjoy a delicious warm cookie bar, simply pop the defrosted treats in the microwave for a few of seconds or in the oven for a minute or two.
MORE COOKIE RECIPES
Do you love the convenience of no chill, no shape cookie bars? Then you have to try our Chocolate Chip Cookie Bars, Peanut Butter Chocolate Chip Cookie Bars, Salted Caramel Chocolate Chip Cookie Bars, and Chocolate Coconut Bars.
Another must-try recipe are these insanely yummy Lemon Cream Cheese Cookie Bars. The combination of citrusy cream cheese filling with cookie crumble topping is just to die for.
Deep Fried Cookie Dough Bites, Air Fryer Chocolate Chip Cookies, Double Chocolate Chip cookies or Rose Vanilla Shortbread Cookies are some of our other favorite cookie recipes.
FREQUENTLY ASKED QUESTIONS
For perfect results every time, here are answers to the most common questions about cooking white chocolate macadamia nut cookie bars.
YES. In addition to parchment paper, you can also line the baking dish with aluminum foil. Make sure you have a slight overhang on the edges. This makes it a lot easier to lift the baked cookie bar out of the pan. We do not recommend using non-stick spray or buttering and flouring the baking dish for this recipe.
For the cookie bars to be done they should be slightly puffed up, golden brown with crispy edges. The middle might still look underdone, but don't forget the cookie bars will keep on cooking for a couple of minutes after they have been removed from the oven. When you insert a toothpick at the center it should come out clean or with a few moist crumbs on it. If there is still raw batter on the toothpick, keep the cookie bars in the oven for another couple of minutes.
Yes. You can double the recipe and bake it in a 9x13" baking pan. You might have to add a couple of minutes to the baking time. However, start checking the cookie bars at the 20 minute mark to be sure you don't overcook them.
Equipment
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup butter - softened
- ½ cup granulated sugar
- ½ cup light brown sugar - packed
- 1 large egg
- 1½ tsps vanilla extract
- ½ cup white chocolate chips
- ½ cup macadamia nuts
Instructions
- Preheat the oven to 350ºF. Line a 9x9" baking dish with parchment paper.
In a mixing bowl, combine the flour, baking soda, baking powder and salt. Stir until mixed well.
In a large mixing bowl, combine softened butter, brown sugar and granulated sugar. Mix with an electric mixer until well blended.
Add the egg and vanilla extract and mix again until combined.
Slowly add flour mixture to butter mixture, mixing as you go until it's all just combined. It is important not to overmix.
Add white chocolate chips and macadamia nuts and stir until combined.
Spread cookie batter into the baking pan. Spread evenly and smooth with a spatula. Add 10-20 more chocolate chips to the top, if desired.
Cook for 20-22 minutes or until golden and cooked to your desired crispiness. Remember it will continue cooking a little after you remove it from the oven.
Once cool, remove from the baking dish and cut into 16 pieces.
Notes
- Do not overmix the batter. The one downside of mixing cookies with an electric mixer is the danger of overmixing when combining the wet and dry ingredients. Go slow and stop mixing once everything is combined.
- If your butter is not softened it will not mix well and your cookie bars won’t cook correctly.
- Add a handful of chocolate chips to the top of your cookie bars and press in lightly, if desired.
- We tried cooking in an air fryer in a round cake pan. Cut the recipe in half and cook at 300°F until done. We prefer the oven method but this is fun as well!
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