White Chocolate-Macadamia Nut Cookie Dough Blondies are a crazily cute, tasty, sweet treat. Fun, scrumptious, rich, and buttery!
I hope you’re still enjoying my new site design! Today’s recipe actually comes from The Cookie Dough Lover’s Cookbook which was written by Lindsay, the same woman who designed my website. When the book arrived at my house from Amazon, I practically drooled over every page. I had such a hard time selecting a recipe to try out first because they all looked so ridiculously good. I choose this recipe because my boyfriend happens to love white chocolate-macadamia nut cookies. I tend to prefer good ole’ chocolate chip cookies because I find white chocolate is often too sweet. I was worried this blondie recipe would be too sweet because it has a lot of white chocolate and cookie dough on top. I was happily surprised, though, after taking my first blondie bite I realized this treat is just the perfect amount of sweetness.
Taste: Rich, buttery, sweet without being cloying.
Texture: The blondie base is chewy, the cookie dough has that kind of soft and slightly grainy texture that real cookie dough has, and the white chocolate chips and nuts add a nice bite.
Ease: There are a few different steps but nothing about this recipe is diffcult.
Appearance: These little bars are made adorable with the white chocolate drizzle on top.
Pros: Fun and scrumptious.
Would I make this again? Yes, any white chocolate or macadamia nut lover will adore these blondies.
How to make White Chocolate-Macadamia Nut Cookie Dough Blondies
Yield: 16 blondies
Prep Time: 40 minutes
Cook: 1 hour 5 minutes
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
For the blondies:
Preheat oven to 350°F. Line an 8×8-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.
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