White Chocolate Macadamia Nut Blondies

I was curious as to if the same dough would be able to make cookies, too. Sure, enough…

They make pretty cookies!

But definitely not as tasty.

The wonderful people at Oh Nuts! offered to send me some items to try out in my baking endeavors. Their customer service is amazing. Really. They kept in touch and updated me instantly on my order and shipment. I received the items in less than a week after they contacted me! They allowed me to choose a couple items to try, and one of my picks was a bag of macadamia nuts. Here’s a picture of all the goodies that I tweeted a while ago:

From left to right: macadamia nuts, dried cantaloupe, dried guava slices, dried mango.

Little did I know how big the bag I was going to receive really was. I always hated buying macadamia nuts from the grocery store because it’s SO expensive, but Oh Nuts! solved this problem my selling in bulk! What a great deal for a baking necessity. Not only that, but it comes in a resealable ziploc heavy duty bag.. perfect for using and reusing! No need to worry about storage. They also use good quality ingredients that result in wonderful items.

This recipe comes from Erin’s Food Files. They made very thick bars and I would even bake it in an even larger pan to get better results. These are definitely for the white chocolate macadamia nut lovers! I tried to bake them as a cookie just to see how it would turn out, and although they turned out, they weren’t very tasty. They didn’t spread and stayed as balls. This recipe wasn’t meant for cookies! I thoroughly enjoyed the bars, but I’d prefer a regular white chocolate macadamia nut cookie any day.


  • 1/2 pound, plus 1 teaspoon butter, at room temperature
  • 1 1/2 cups light brown sugar
  • 2 eggs
  • 1 tablespoons vanilla extract
  • 3 cups plus 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 2 cups white chocolate chips
  • 1 cup macadamia nuts, toasted and rough chopped


  1. Preheat the oven to 350 degrees F.
  2. Place 1/2 pound of the butter and the brown sugar in a bowl and cream together on medium speed until a smooth batter is formed. While the machine is running, add the eggs and vanilla extract, until incorporated into the batter.
  3. Sift together 3 cups flour and baking powder. Slowly add the flour mixture to the batter and mix on low speed until a dough is formed. Very gently, by turning the mixer on and then off, fold the chips and nuts into the dough.
  4. Once the dough is all blended, grease a 9 x 13 pan with the remaining butter and dust with the 1 tablespoon of flour. Pour the batter into the pan and place in the preheated oven. Bake for 25 to 30 minutes, or until set yet still moist.




  1. Anonymous says

    For once your “cookies” did not spread and stayed as balls!!! How would you tweak this recipe so that they come out looking perfect like your cookies always do. I’ve made your cc cookies so many times, but they never look anything like yours. Mine NEVER spread and they look like golf balls.


  2. Ronique says

    I made these today, and I love them. I added coconut to them, just cause I love the way it tastes with white chocolate.

  3. says

    I made these a few weeks ago, but I put them in buttered, floured cupcake tins. They came out beautiful and were a dense, decadent treat that struck a nice balance between chewy and cakey.


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