White Chocolate-Macadamia Nut Cookie Dough Blondies
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White Chocolate-Macadamia Nut Cookie Dough Blondies
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White Chocolate-Macadamia Nut Cookie Dough Blondies are a crazily cute, tasty, sweet treat. Fun, scrumptious, rich, and buttery!
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Ingredients
For the blondies:
- 5 ounces good-quality white chocolate, chopped
- 1/3 cup unsalted butter
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
For the cookie dough:
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 2 tablespoons granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon heavy cream or milk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup white chocolate chips
- 1/4 cup salted macadamia nuts, chopped
- 2 ounces white chocolate, melted
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Instructions
For the blondies:
- Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang. Butter or spray parchment with nonstick cooking spray.
- In a large microwave-safe bowl, melt the white chocolate and butter in the microwave in 30-second bursts, stirring between each burst, until smooth. Stir in sugars. Mixture may appear to separate - that's fine.
- Whisk in the eggs and vanilla until combined. Add the flour, baking powder, and salt, stirring until thoroughly combined. Pour batter into prepared baking pan and bake for about 25 minutes, until the top and edges are lightly golden. Transfer pan to a wire rack to cool completely.
For the cookie dough:
- In the bowl of an electric mixer, beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add the cream and vanilla, beating until combined. On low speed add the flour and salt, beating until combined. With a rubber spatula fold in the white chocolate chips and macadamia nuts.
- Spread cookie dough into a thin, even layer over cooled blondies. You may need to use your hands to distribute cookie dough evenly. Place melted chocolate in a small zip-top bag. Cut a small hole in one corner of the bag and drizzle chocolate over blondies. Refrigerate blondies until cookie dough is firm and melted chocolate is set, about 30 minutes.
- Use the parchment overhang to remove blondies from pan. Cut into 2-inch squares and serve. Blondies can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- From The Cookie Dough Lover's Cookbook
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