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–+ servings

White Chocolate Macadamia Cookie Bars

Indulge in these soft and chewy white chocolate macadamia cookie bars that are elegantly simple yet irresistibly delicious.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • ¾ cup unsalted butter, softened Room temperature for best texture
  • ½ cup brown sugar, packed
  • ⅓ cup granulated sugar
  • 2 large eggs Can substitute with 1 egg + 1 yolk for a gooier texture
  • 2 tsp vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can use 1:1 gluten-free flour blend
  • ½ tsp baking soda
  • ½ tsp salt
Add-Ins
  • 1 cup white chocolate chips or chunks Chopped white chocolate for melty pockets
  • ¾ cup chopped macadamia nuts Can substitute with cashews or toasted almonds

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line your baking pan with parchment paper or lightly grease it.
  2. In a large bowl, beat together the butter, brown sugar, and white sugar until creamy and light.
  3. Add in the eggs one at a time, then stir in the vanilla extract. Mix just until smooth.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix this into the wet ingredients until just combined.
  5. Gently stir in the white chocolate chips and macadamia nuts.
  6. Spread the batter evenly into your prepared pan.
Baking
  1. Bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean.
Cooling and Serving
  1. Let the bars cool in the pan for 10–15 minutes, then lift them out and transfer to a rack.
  2. Slice into squares once fully cooled, or warm if you’re impatient.

Nutrition

Serving: 1gCalories: 290kcalCarbohydrates: 32gProtein: 3gFat: 17gSugar: 20g

Notes

Store in an airtight container at room temperature for up to 4 days, in the fridge for 1 week, or freeze for up to 2 months. Reheat in microwave for 10 seconds for a warm treat.

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