White Chocolate Macadamia Nut Cookie Bars
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White Chocolate Macadamia Nut Cookie Bars
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Chewy White Chocolate Macadamia Nut Cookie Bars!
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Ingredients
- 2 stick butter (8 ounces), melted
- 1 and 1/2 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
- 1 teaspoon baking powder
- 1 cup Macadamia nuts, roughly chopped
- 1 and 1/2 cups white chocolate chips
Instructions
- Preheat oven to 350 degrees (F). Line a 9x9 inch square baking pan with parchment paper and spray parchment lightly with non-stick spray, set aside.
- Melt butter in a medium-sized skillet over medium heat. Remove from heat and cool for a few minutes, then whisk in both sugars; beat until well combined. Add in the eggs and vanilla, beating until combined. Gently stir in the flour and baking powder, being sure not to over mix. Fold in the chopped macadamia nuts and white chocolate chips.
- Bake for 28 to 30 minutes, or until the edges are firm and golden and the center is just slightly wobbly. Cool in pan for at least 30 minutes before transferring uncut bars to a cooling rack to cool completely. Once bars are completely cool, slice into squares and serve.
Notes
- Blondies will keep, stored in an airtight container, for 3 days.
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