White Chocolate Macadamia Cookie Bars
These bars are baked to perfection - soft and chewy with crispy edges. Brown sugar adds a rich caramel flavor that complements the salty macadamia nuts and the sweet white chocolate. Yum!
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Why you’ll love white chocolate macadamia cookie bars
These bars are baked to perfection - soft and chewy with crispy edges. Brown sugar adds a rich caramel flavor that complements the salty macadamia nuts and the sweet white chocolate. Yum!
I’ve always loved this flavor combination in a cookie, and now it’s even easier to make - you can mix all the ingredients in just one bowl and bake them up in one 8 x 8 inch baking dish! So easy to make and even easier to clean up!
Recipe Tips for the best white chocolate macadamia cookie bars
Do not over bake them. The key to a soft and chewy cookie is to pull them out of the oven as soon as they puff up in the center and turn light golden brown around the edges. The same is true for cookie bars. This is not a secret, but it makes a HUGE difference in the texture of your cookie, and I think it also makes them last a little longer too!
Recipe Variations
Love white chocolate chips? Double the amount by adding one cup instead of ½ cup. They will be so decadent!
Don’t love white chocolate chips? No problem! These bars will taste amazing with semi-sweet, milk, or dark chocolate chips too! Just omit the white chocolate chips and add in ½ cup of your favorite.
FAQ
Helpful Kitchen Tools
Spatula
Stand mixer or hand mixer
parchment paper
8 x 8 inch baking dish
Ingredients
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (melted and cooled slightly)
1 egg
1 1/4 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup white chocolate chips
½ cup dry roasted macadamia nuts, roughly chopped
How to make white chocolate macadamia cookie bars
Make the dough
Melt the butter and allow it to cool slightly.
Preheat oven to 350℉. Line an 8 x 8 baking dish with parchment paper.
In a large bowl add granulated sugar, dark brown sugar, baking soda, and salt and mix until well combined.
Mix in the melted butter, scraping down the sides of the bowl.
Mix in egg and vanilla.
Add flour and mix until well combined, scraping down the sides of the bowl.
Pour the mixture into the parchment lined pan and spread it evenly to each corner.
Add the chopped macadamia nuts and white chocolate chips and mix until distributed evenly.
Bake
Bake for 20 - 25 minutes, or until the edges become lightly golden brown and the middle puffs up slightly.
Let cool and set in the pan for about 1 hour or until completely cooled.
How to Store
Store white chocolate macadamia cookie bars at room temperature in an air tight container for up to five days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.
You can also freeze white chocolate macadamia cookie bars easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.
More cookie bars, please!
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