White Chocolate Macadamia Nut Cookie Dough Blondies
Basically these are blondie/white chocolate macadamia nut version of these delicious treats. These blondies are equally tasty; however the flavors of the two layers are not nearly as distinct in flavor or visuals as the original, old-school version. The picture in the Cookie Dough Lovers Cookbook shows the disticntion between the layers; however I was not fortunate to have such a perfect looking dessert.
But honestly, who cares? Not me, because it literally felt like you are getting to eat a giant hunk of cookie dough. White chocolate chip macadamia nut cookie dough.
Dustin returned home with empty containers that once contained these blondies, and I can't tell you how many compliments he passed along (and also saying he might have eaten one or two at the office).
White Chocolate Macadamia Nut Cookie Dough Blondies
yields 1 8"x8" pan (16 squares)
Blondies
- 5 ounces white chocolate, chopped
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole-wheat pastry flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat the oven to 350°.
- Line the bottom of an 8"x8" baking dish with parchment paper, allowing the parchment paper to hang over two sides.
- Melt the white chocolate in the microwave in a large microwave-safe bowl, 20 seconds at a time, stirring after each 20 seconds until the white chocolate is smooth.
- Add in the melted butter and stir in sugars.
- Add in eggs and vanilla extract, and mix until smooth.
- In a medium sized bowl, combine flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just incorporated.
- Pour blondie batter into pan.
- Bake the blondies for 25-27 minutes, or until an inserted toothpick comes out cleanly. The middle of mine looked kind of puffy when it was done, and I worried I had done something wrong, but when it cooled it settled down and looked like a pan of traditional blondies.
- Allow the blondies to throughly cool before continuing.
Cookie Dough
- 1/4 cup unsalted butter, room temperature
- 2 tablespoons granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 cup whole-wheat pastry flour
- pinch of salt
- 1/4 cup white chocolate chips, chopped in half
- 1/4 cup macadamia nuts, quartered
- Cream together the butter and sugars with an electric mixer in a medium sized bowl until fluffy.
- Add in the milk and vanilla extract, continuing to mix until uniform.
- Add in the flour and salt and mix until a sticky dough forms.
- Fold in white chocolate chips and macadamia nut pieces.
- Place the dough in the fridge for about 20 minutes, so it firms up and is slightly easier to work with.
- Press the cookie dough over the top of the cooled blondie layer.
Topping
- 1 1/2 ounces white chocolate, melted
- Drizzle melted white chocolate in decorative lines atop the cookie dough layer and allow to sit in the fridge for at least an hour to set.
- Grab the edges of parchment paper and remove the block of blondies from the pan.
- Use a sharp knife to immediately cut the block into 16 squares.
- Store in an airtight container in the fridge for up to 3 days.
slightly modified from The Cookie Dough Lover's Cookbook