All the tastes of a classic white chocolate macadamia nut cookie, but made in bar form. If you struggle with making cookies, or are short on time, turning a cookie into a cookie bar is the answer for you!
White Chocolate Chip Macadamia Nut Cookie Bars
Print RecipeIngredients
- 1/2 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 egg, room temperature
- 1/2 tablespoon vanilla extract (I used Rodelle Baker's Vanilla)
- 1/2 teaspoon salt
- 1-1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1-1/4 cups chopped macadamia nuts
- 3/4 cup white chocolate chips
- TOPPING:
- 2 tablespoons white granulated sugar
Instructions
Preheat the oven to 350-degrees. Line an 8x8-inch baking pan with foil or parchment paper and spray the bottom and sides with baking spray. Set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and sugar and mix on medium-high speed until light and creamy. Add the egg and mix into the butter-sugar mixture. Add the vanilla extract and salt. Change the mixer to low speed and add the flour and baking powder, mixing until barely combined.
Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are incorporated. Fold in the macadamia nuts and white chocolate chips.
Dump the dough out into the prepared pan, pressing into an even layer. Sprinkle the sugar topping on top and bake in 350-degree oven for 30-32 minutes or until the center does not jiggle and edges are slightly browned. Do not over bake, as the bars will continue to bake and set once removed from the oven.
Allow bars to cool and set for several hours, or overnight, before cutting into desired sized squares.
Notes
Store in an airtight container at room temperature for 7-10 days.
XOXO,
Kelly
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