I love white chocolate macadamia nut cookies, so when I saw this recipe for a blondie version of that same cookie, I just had to try it out! I made two pans; one for home and one for Kramer’s office. He came back with an empty tupperware container, so I’m pretty sure that they went over well. Everyone at my house really enjoyed them, too. There’s nothing better than the crunch of big macadamia nuts accompanied by creamy morsels of white chocolate all packed into a soft and chewy blondie. I highly recommend these! Recipe after the jump.
Combine your flour, baking powder, and salt and set aside.
Roughly chop your macadamia nuts and place them on a baking sheet. Toast them in a 350 degree F oven for about 10 minutes, or until they’re golden and fragrant.
Cream together the butter and brown sugar for 3-5 minutes, until somewhat fluffy and smooth.
Add in the eggs, vanilla extract, and almond extract (if you’ve got it). Gradually beat in the flour until just moistened.
Your macadamia nuts should be ready by now. Let them cool for 5-10 minutes before adding them to the dough.
When ready, toss your chopped and toasted macadamia nuts and white chocolate chips into the dough.
Fold them into the dough by hand (I actually used my hands because I made a double batch and it was about to spill out of my bowl).
Using a greased spatula or your hands (my weapon of choice), spread (I use the term ‘spread’ lightly, because this dough is thick) the dough into a 9×13 greased and/or lined pan. Bake at 350 degrees F for 30-35 minutes, until completely set and golden brown.
Allow them to cool completely in the pan before cutting.
- ½ pound (1 cup) unsalted butter, at room temperature
- 1½ cups light brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 cups white chocolate chips
- 1 cup macadamia nuts, toasted and roughly chopped
- Turbinado sugar (for garnish/sprinkling - optional)
- Preheat the oven to 350 degrees F. Chop your macadamia nuts and place them on a baking sheet. Toast in a 350 degree F oven for 5-10 minutes, until golden and fragrant. Allow to cool before using.
- Cream the butter and brown sugar on medium speed until a smooth batter is formed (this should take 3-5 minutes). While the machine is running, add the eggs, the vanilla extract, and almond extract (if you're using it), until incorporated into the batter.
- Combine the flour, salt, and baking powder in a medium bowl. Slowly add the flour mixture to the batter and mix on low speed just until a dough is formed (don't over-beat!). Either by hand (literally) or with a big spoon or spatula, fold the nuts and chips into the dough.
- Once the dough is all blended, line and/or grease a 9 x 13-inch baking pan with Pam. Spread the batter into the pan with a greased spatula or just use your hands to press the dough in (this is what I did) and place in the preheated oven. Bake for 30-35 minutes, until set and lightly golden (this may even take 40 minutes, so just keep an eye on them!). Allow to cool completely in the pan before cutting. Store in an air-tight container.