White Chocolate Macadamia Cookie Bars

Overhead shot of cookie bars on a wire rack with white chocolate chips and macadamia nuts.

White Chocolate Macadamia Cookie Bars

White Chocolate Macadamia Cookie Bars are soft-baked, chewy, loaded with buttery brown sugar flavor, chunks of white chocolate chips & macadamia nuts. Try this cookie bar recipe that bakes up in a 9x9 pan for a smaller serving size.

Course Dessert

Cuisine American

Keyword macadamia nuts, white chocolate macadamia cookie bars

Prep Time 10

Cook Time 25

Resting Time 1

Servings

Calories 373kcal

Author Jessica - Together as Family

Equipment

Ingredients

1½ cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) butter softened
1/2 cup granulated sugar
1/2 cup light brown sugar packed
1 large egg
1½ teaspoon vanilla extract
1/2 cup white chocolate chips
1/2 cup chopped macadamia nuts

Instructions

Preheat the oven to 350°. Line a 9x9 baking dish with parchment paper or spray with cooking spray.
In a small mixing bowl, add the flour, baking soda, salt, and baking powder. Stir with a wire whisk to combine. Set aside.
In a separate larger mixing bowl, using an electric hand mixer, beat together the butter, sugar, and light brown sugar until creamy and combined.
Beat in the egg and vanilla extract just until mixed in.
Add the dry ingredients into the wet batter, mix on low to medium-low speed, just until combined and no flour streaks remain in the dough.
Stir in the white chocolate chips and macadamia nuts.
* If wanted, reserve some to press into the tops of the bars before baking OR you can just use extra to press into the tops of the bars.
Press the cookie dough into the prepared pan.
Cook for 20-25 minutes or until golden brown in the center and cooked through.
Let the bars cool inside the pan for at least 30 minutes to 1 hour before cutting.
* If the bars are cooler they will cut better, but you could definitely eat them warm for a soft & gooey cookie bar.

Notes

Salt : I use kosher salt in this recipe but sea salt or regular iodized table salt can be used.

Butter : I use salted butter but unsalted butter can be used if that's what you prefer. Make sure the butter is very well softened so it mixes in smoothly to the batter. If it's too cold there will be chunks of butter that are nearly impossible to mix in. Remember to leave the butter out at room temperature the night before, or several hours before, or use my microwave trick.

Place the butter inside the microwave and set the timer for 30 seconds. Every 3-4 seconds, turn the butter stick to a different side, and continue cooking for 3-4 seconds on that side. Repeat until softened. It should not be melted at all. Just softened.

Make It Pretty : Reserve some of the white chocolate chips and macadamia nuts for the tops of the bars before baking. This is totally optional. You can also just use a few extra and gently press them into the top of the cookie bars before baking. White chocolate does have a tendency to burn in the oven, so I usually only sprinkle extra chopped macadamia nuts on top.

Nutrition