Homemade Hawaiian Shortbread Cookies
These easy Hawaiian Shortbread Cookies are about to be your new favorite dessert! Buttery shortbread is loaded with chocolate and macadamia nuts to create the ultimate tropical treat that is perfect for any occasion.
Table of Contents
These Hawaiian shortbread cookies were inspired by the flavors of the Hawaiian islands. Macadamia nuts, which are native to Hawaii {and used in these White Chocolate Macadamia Cookies}, add a rich, buttery crunch to the cookies. While mini chocolate chips are the perfect sweet contrast for your taste buds.
The delicious flavors of buttery shortbread, tropical nuts, and chocolate come together to make a cookie that is simply irresistible and sure to satisfy any sweet tooth!
Shortbread is a classic cookie that originated in Scotland. It’s known for its buttery, crumbly texture and simple ingredients. Traditional shortbread contains just flour, butter, and sugar, but we’re jazzing up this delicious shortbread cookie with chocolate chips and macadamia nuts!
You can find Hawaiian shortbread cookies online from companies like Honolulu Cookie Company {which are in a pineapple shape} and Diamond Bakery Crackers, but if you ask me, the homemade version is way better.
I love making these macadamia nut shortbread cookies because they’re easy, versatile, and perfect for gifting or enjoying with a cup of Kona coffee or tea. Because the dough is made ahead and chilled, these homemade shortbread cookies are a fuss-free bite of buttery perfection you can throw together any time!
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Tips & tricks to achieve the most delicious cookies of your life!
What goes into this recipe
- Butter: Using softened, good quality butter is key to creating a rich, buttery shortbread cookie. The butter gets creamed with the brown sugar to create a light, fluffy base for the dough.
- Brown Sugar: Once I used it in these Brown Sugar Shortbread Cookies there was no going back.
- Mini Chocolate Chips: Tiny chocolate chips get folded into the dough, providing a burst of chocolate flavor in every bite. You can use milk chocolate, semisweet chocolate chips, or even dark chocolate or white chocolate chips for this recipe!
- Macadamia Nuts: Chopped macadamia nuts add a satisfying crunch and a tropical flair to these shortbread cookies.
See recipe card for full information on ingredients and quantities.
How to make Hawaiian Shortbread cookies
- In a medium mixing bowl, cream together the softened butter and brown sugar using an electric mixer {or stand mixer} until light and fluffy, about 2 minutes. Add the flour and salt to the butter mixture and continue mixing until the dough starts to come together.
- Fold in the mini chocolate chips and chopped macadamia nuts by hand until evenly distributed throughout the dough. The dough will be slightly crumbly, so use your hands to knead it together into a ball.
- Shape the dough into a long cylinder, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Preheat the oven to 300°F. After the dough has chilled, cut the log into rounds
- Place the rounds on two silicone mat {or parchment paper} lined baking sheets.
- Bake cookies for 18-22 minutes, or until the cookies just start to turn light brown around the edges. Once cooled, drizzle the baked cookies with chocolate and flaky sea salt {if desired}.
Expert Tips
- Use a good quality butter. With only a few ingredients, it is important that each one is of the very best quality.
- Don’t overmix the dough. Overmixing the dough once you’ve added the flour can lead to tough, dense cookies. Mix just until the dough comes together and there are no dry spots remaining.
- Chill the dough before baking. Chilling the dough for at least an hour helps prevent the cookies from spreading too much during baking and allows the flavors to meld together.
- Slice the cookies evenly. To ensure even baking, try to slice the cookie dough log into rounds of similar thickness. If some cookies are thicker than others, they may need a minute or two longer in the oven.
- Top the cookies with melted chocolate. This will enhance the chocolate chip flavor and result in premium shortbread cookies.
Storage and Freezing
Store: Hawaiian shortbread cookies can be stored in an airtight container at room temperature for up to a week.
Freeze: You can also freeze these macadamia shortbread cookies for up to 3 months in a freezer bag or freezer-safe container.
Recipe FAQs
Yes, you can use regular sized chocolate chips if that’s what you have on hand. Keep in mind that the cookies may be a bit more chunky and the chocolate flavor will be more pronounced.
Yes, the dough can be made ahead and stored in the refrigerator for up to 3 days before slicing and baking. You can also freeze the dough log for up to 2 months, then thaw overnight in the fridge before slicing and baking.
Make sure you are using softened butter, not melted, and that you’ve chilled the dough for at least an hour before slicing and baking. If your kitchen is particularly warm, you may need to chill the dough a bit longer to prevent spreading.
Do you love shortbread? Try these recipes…
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Homemade Hawaiian Shortbread Cookies
Ingredients
- 1 cup butter {softened}
- ½ cup brown sugar {packed}
- 2 ¼ cups all purpose flour
- ¼ teaspoon salt
- ½ cup mini chocolate chips
- ½ cup macadamia nuts {chopped}
Toppings {optional}
- ½ cup chocolate melting wafers
- 1 Tablespoon flaky sea salt
Instructions
- Combine the butter and brown sugar in a mixing bowl. Using a hand held {or stand} mixer, cream together the ingredients until they are light and fluffy {this will take about 2 minutes}.
- Add the flour and salt to the butter and sugar mixture. Continue to mix until the mixture starts to come together. Next add the mini chocolate chips and macadamia nuts and mix until they are evenly distributed in the dough. Note: The dough will be a bit crumbly. I suggest using your hands to knead the dough together into a ball. Shape the dough into a long cylinder. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 300°. After the dough has chilled, cut the log into rounds and place them onto two silicone mat {or parchment} lined baking sheets. Bake for 18-22 minutes or until the cookies just start to begin turning light brown.
- Remove from the oven and allow the cookies to cool completely on the baking sheet. Once they are cool, melt the chocolate in the microwave for 30 seconds {adding 10 second increments} until smooth. Drizzle over the top of the cookies and sprinkle with sea salt.
- Store in an airtight container for up to a week or freeze for up to 3 months.
Can you use a plant based butter?
I have never used it before but it should work. It may result in a bit dried cookie but with shortbread that works great. Enjoy!