Walnut white chocolate chip cookie bars

I was in a baking mood and whipped up a pan of walnut white chocolate chip cookie bars. This is Betty Crocker’s recipe for chocolate chip cookies. I love making them as cookie bars instead of regular cookies because I don’t have to go through the effort of chilling the dough or shaping the cookies. I also swapped out semisweet chips for white chocolate chips and then added walnuts. You bake the bars for about 20 minutes. I prefer to underbake mine and pull them out at about 17 minutes. They are deliciously chewy. If you prefer a crispier bar, bake for at least 22 minutes. Check them at that point, and you can add a minute or two if you want them a bit more done.

These walnut white chocolate chip cookie bars are pretty similar to the standard macadamia nut white chocolate chip cookies. The walnuts give a slightly different flavor. You can easily swap out macadamia nuts or your preferred baking nuts. And this recipe needs two full sticks of butter (one cup), not just one! I do that every time. The batter comes together pretty quickly, then you press the dough evenly in your pan. You can use either a stand or a hand mixer. The dough will be pretty stiff after you add the dry ingredients, so you will probably need to fold in the chips and nuts by hand. Lining your pan with parchment paper will help get the cookie bars out more easily and speed up clean up.

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