Hawaiian Shortbread Cookie Recipe
A buttery & delicious shortbread recipe with chocolate chips & macadamia nuts.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Cookies
Cuisine: American
Servings: 24
Calories: 170kcal
- 1¾ Cup Flour, all-purpose
- ½ Teaspoon Baking Powder
- ¼ Teaspoon Kosher Salt
- 1 Cup Butter, unsalted, softened
- ½ Cup Sugar, superfine see notes
- 1 Teaspoon Vanilla extract
- ¾ Cup Semi-sweet Chocolate Chips
- ½ Cup Macadamia Nuts, chopped
- Line your cookie sheet with parchment paper before baking so the cookies don't stick.
- Make sure your butter is soft before starting. If it's too cold, it won't mix well.
- You can leave the macadamia nuts out if you like, or try an equal amount of toasted pecans instead.
- Use a small ice cream scoop to form the cookie dough...this is the best way to do it to get a consistent size for overall even baking.
- Use superfine Baker's Sugar in this recipe, found in what looks like a milk carton in the baking aisle of well-stocked grocery stores. Otherwise, use regular granulated sugar.
Calories: 170kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 86mg | Potassium: 63mg | Fiber: 1g | Sugar: 6g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg