White Chocolate-Macadamia Nut Cookie Dough Blondies

15 Aug

I have contradictory ideas when it comes to nicknames. I don’t want anybody giving me a nickname. Nicknames don’t really work with a long name like Adrianne. People have tried “Adri” and “Dri,” but they never really stick. But on the other hand, I give everyone else nicknames. Sometimes they don’t even know about the nickname, but I still refer to them as that most of the time.

Before you go thinking I use nicknames as a means to talk behind someone’s back, I usually don’t make up mean or senseless nicknames to be cruel. For the most part, they are quite simple and nice, and truly, if I don’t make up a nickname for you, then I probably don’t care for you that much. So a nickname from me is really a badge of honor.

Here’s a nickname for these blondies: Best Blondies Ever. After I saw this recipe re-created online, I knew I had to have the cookbook. Based solely on its name, The Cookie Dough Lover’s Cookbook, the cookbook had to be a winner. I’ll save you the anticipation. It is a winner. And these blondies definitely are. Combine the deliciousness of white chocolate-macadamia nut cookies with chewy blondies and then toss cookie dough topping in the mix. Convinced yet? If not, drool over the pictures for a while, then get back to me.

Start by melting your white chocolate and butter until smooth.

Add your sugars, eggs, vanilla, flour, baking soda, and salt to your melted chocolate/butter mixture.

Pour into your parchment-lined pan.

Bake for 20 to 25 minutes until golden brown.

Whip up your eggless white chocolate-macadamia nut cookie dough. DROOL.

Spread the cookie dough nice and evenly over the blondies.

Melt the remaining white chocolate and pipe or drizzle in a decorative pattern.

Cut into 20 squares and enjoy. Refrigerate any leftovers. (Good luck with the leftovers part!)

White Chocolate-Macadamia Nut Cookie Dough Blondies

Makes 20 squares


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 (I used whole 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


Preheat the oven to 350 degrees F. Line the bottoms and sides of an 8×8 pan with parchment paper, leaving extra on at least two sides to use as handles.

For the blondies, combine chopped white chocolate and butter in a heatproof bowl. Set over a pan of simmering water, and stir until melted and smooth. Remove from heat and let cool briefly. Stir in white and brown sugars. Mix in beaten eggs and vanilla. Stir well. Add flour and sprinkle the baking soda and salt over the flour before mixing in. Stir just until combined and no dry parts are visible. Pour the batter into the parchment-lined pan, and bake for 20 to 25 minutes until golden brown. Set aside to cool.

For the cookie dough, beat the butter and sugars in the bowl of an electric mixer about 3 minutes until light and fluffy. Add the cream (or milk) and vanilla. Mix well. Add the flour, sprinkle the salt over the flour, then mix by hand until combined. Stir in the white chocolate chips and macadamia nuts until evenly distributed. Put the 2 ounces melted white chocolate in a piping bag.

Spread the cookie dough evenly over the cooled blondies. Pipe the melted white chocolate in skinny zig zags or any decorative pattern. Refrigerate until firm. Before serving, cut the blondies with a sharp knife in 20 even squares. Refrigerate any leftovers.

Barely adapted from The Cookie Dough Lover’s Cookbook

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