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.
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.
- 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.