White Chocolate Macadamia Cookie Bars

Here’s a White Chocolate Macadamia Cookie Bars recipe that delivers all the chewy, buttery, nutty goodness of the classic cookie in easy-to-make bar form:

🍪 White Chocolate Macadamia Cookie Bars

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup light brown sugar, packed

• 1/2 cup granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• 2 1/4 cups all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup white chocolate chips

• 3/4 cup chopped macadamia nuts (roasted & salted preferred)

Optional Add-ins:

• 1/2 tsp almond extract (for extra nuttiness)

• Flaky sea salt for topping

🧑‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.

2. In a large bowl, cream the butter and sugars until light and fluffy (2–3 minutes).

3. Add eggs and vanilla (and almond extract, if using). Beat until smooth.

4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix dry ingredients into the wet ingredients.

5. Fold in white chocolate chips and macadamia nuts.

6. Spread dough evenly in the prepared pan. Smooth the top with a spatula.

7. Bake for 22–26 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.

8. Let cool completely in the pan before slicing into bars.

🍽️ Tips:

• For chewier bars, slightly underbake and let them set in the pan.

• Use toasted macadamias for extra crunch and depth of flavor.

• Store in an airtight container for up to 5 days, or freeze for up to 2 months.