Soft. Chewy. Sweet. Like the cookie version of a big comfy sweater.
You know how some recipes just feel a little luxurious, even though they’re ridiculously easy to make? Try our Hungarian Nut Rolls next.
That’s these cookie bars. They’ve got that buttery, rich, chewy middle, the crisp golden edges, and those fancy little white chocolate chips and macadamia nuts that make you feel like you’re eating something from a bakery — even if you’re just standing at the kitchen counter in slippers.
I started making these when I wanted cookies but didn’t want to scoop dough. I know that sounds lazy, but listen… some days you just don’t have it in you to portion out 27 perfect little balls. You just want to dump the batter into a pan and be done with it. If you like this, you'll love our Swedish Nut Cake.
And turns out? That lazy decision made one of my favorite desserts.
Why You’ll Keep This Recipe in Your Back Pocket
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No dough chilling, no scooping. Just mix, spread, bake.
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Crispy edges + gooey center = cookie magic.
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The white chocolate and macadamia combo? Always a win.
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They’re freezer-friendly. If they last that long.
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They taste even better the next day. Somehow.
What You’ll Need (No Surprises Here)
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1 cup (2 sticks) unsalted butter, melted – This gives them that rich, soft texture.
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1 cup light brown sugar, packed – Adds chewiness and depth.
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1 cup granulated sugar – Sweetens the deal.
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2 large eggs, room temp if you remember
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1 teaspoon vanilla extract – Don’t skimp. Good vanilla matters.
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2¼ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup macadamia nuts, roughly chopped – Salty, buttery, crunchy. So good.
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1½ cups white chocolate chips – I usually toss in a little extra. Just saying.
How to Make Them (No Mixer? No Problem.)
Step 1: Preheat & prep
Set your oven to 350°F. Line a 9-inch square baking pan with parchment (you’ll thank yourself later), and give it a light spray with nonstick spray.
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Step 2: Mix the wet stuff
In a big bowl, stir together the melted butter and both sugars until it looks like caramel and smells amazing. You can use a hand mixer if you want, but a sturdy spoon or whisk works too.
Add the eggs and vanilla and mix again. Just until everything’s smooth and golden.
Step 3: Add the dry stuff
Sprinkle in the flour, baking powder, and salt. Stir until just combined — don’t go crazy mixing or you’ll lose that soft chewiness we’re aiming for.
Step 4: Fold in the goodies
Stir in the macadamia nuts and white chocolate chips. The dough will be thick and buttery and full of chunks. That’s the goal. For another easy option, see our Ann Roger’s Christmas Cookies.
Step 5: Into the pan
Scoop the dough into your prepared pan and smooth the top with a spatula or just your fingers if you’re feeling bold. Try to get it even-ish — it doesn’t have to be perfect.
Step 6: Bake
Bake for around 30 minutes — until the edges are golden and the center looks set but still a little soft. You don’t want to overbake them or you’ll lose the gooey middle.
Let them cool in the pan completely before slicing. I know, I know — it’s hard to wait. But trust me, they cut better when cool. And that chewy texture needs time to settle.
Tips & Tricks From Someone Who’s Made These… A Lot
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Want crispier bars? Bake them in a larger pan and reduce baking time slightly.
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Want them gooier? Pull them out at 28 minutes and let them finish cooking in the pan.
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Don’t have macadamia nuts? Pecans or cashews work in a pinch.
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Make ahead? Absolutely. These hold up beautifully for a few days.
One Last Thing…
These aren’t fancy bars. They don’t need a swirl or sea salt or a drizzle of anything. But they always — always — make people go, “Wait… did you make these?”
They’re the kind of treat you bring to a baby shower or a school bake sale or wrap in parchment and hand to a neighbor who had a long week. You might also like our Swedish Sticky Cake.
So if you make them — and I hope you do — let me know how they turned out. Did they make your house smell amazing? Did someone sneak one while they were still warm? (That someone is usually me.) Try our 3-Ingredient Chocolate Caramel Bars next.
White Chocolate Macadamia Cookie Bars
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Ingredients
- 1 cup unsalted butter melted (2 sticks)
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup macadamia nuts roughly chopped
- 1 1/2 cups white chocolate chips
Instructions
- Preheat oven to 350°F and line a 9-inch square baking pan with parchment paper. Coat with nonstick spray.
- In a mixing bowl, stir both sugars into the melted butter. Beat with an electric mixer until well combined.
- Add eggs and vanilla and beat until combined.
- Mix in flour, baking powder, and salt until just combined. Do not overmix.
- Stir in chopped macadamia nuts and white chocolate chips. Transfer batter to prepared baking pan.
- Bake for about 30 minutes, or until edges are golden and center is just set.
- Let cool in the pan for at least 30 minutes before removing and slicing.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
