Homemade Hawaiian Shortbread Cookies

Hawaiian Shortbread Cookies on a pink cake plate.

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5 from 1 vote

Homemade Hawaiian Shortbread Cookies

Buttery shortbread is loaded with chocolate and macadamia nuts to create the ultimate tropical treat.

Prep Time10

Cook Time40

Chill Time1

Total Time1 50

Course: Dessert

Cuisine: American

Servings: cookies

Author: June Albertson-Dick

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.

Notes

Use a good quality butter. With only a few ingredients, it is important that each one is of the very best quality.

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.

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