Brown butter white chocolate macadamia nut cookies are crispy on the edges and chewy in the center. A rich, buttery, sweet and salty flavor that can’t be beat!
You might also like our deep dish chocolate chip cookies or our chocolate pecan shortbread cookies!
Watch our step by step video!
BROWN BUTTER White Chocolate Macadamia COOKIES
I can’t get over the sweet and salty goodness of these brown butter white chocolate chip cookies—with macadamia nuts. YUM. Sweet, salty, nutty, buttery, rich—GOOD.
WHY BROWN BUTTER FOR COOKIES?
You might be tempted to skip the step of browning the butter, but don’t do it! It adds such a flavor enhancement to any recipe it’s added to. You won’t be sorry. Brown butter ads a richness and nuttiness to anything it is added to. It can be used in both savory and sweet recipes. When you add brown butter to a cookie recipe it adds a depth of flavor, and yields a soft, chewy cookie. Once you start browning butter you won’t be able to stop! It’s liquid gold.
Pro tip: want your cookies to look like bakery cookies? Right when they come out of the oven, add a few extra white chocolate chips and sprinkle with crushed macadamia nuts. The nuts will stick to the soft chocolate chips in the warm cookie. It adds texture and even more flavor!
CHILLING THE DOUGH
This cookie dough needs to be chilled at least 4 hours to achieve its full flavor. Chilling the dough allows the flavors from the brown sugar and the brown butter to meld, and the sweet and saltiness really comes through. If you’re going to take the time to brown the butter, then chill the dough. You won’t be sorry!
No time to chill? Make our classic chocolate chip cookies instead and sub white chocolate chips in place of semisweet chocolate chips! No chilling required.
Tip: instead of chilling the entire bowl of cookie dough, scoop out cookie dough balls onto a parchment lined baking sheet and cover with plastic wrap. No need to space them out. Refrigerate the entire pan. Your cookies will be ready to bake as soon as they are done chilling. Preheat the oven and place the cold cookie dough balls onto cookie sheets and bake. This is easier than scooping cold cookie dough.
BROWN BUTTER White CHOCOLATE Macadamia COOKIE INGREDIENTS
- butter (MUST use butter. I always use salted butter)
- brown sugar
- white sugar
- eggs
- milk
- vanilla
- flour
- baking powder
- baking soda
- kosher salt
- white chocolate chips
- macadamia nuts (raw or dry roasted—not salted)
HOW TO MAKE BROWN BUTTER White CHOCOLATE CHIP COOKIES
The Butter: slice butter into pieces and heat in a skillet on medium heat. Stir frequently. Butter will foam as it cooks. Continue to stir until you see brown specks forming. It’s easy to go from perfectly browned butter to black, burnt butter so watch carefully and remove from heat as soon you smell the nutty aroma and see the brown specks form. Pour into a bowl to allow the butter to cool to room temperature before baking.
The dough: Mix flour, baking soda, baking powder and kosher salt together in a bowl. Set aside. Mix brown sugar, white sugar and cooled brown butter together in a stand mixer (or with electric mixer) until smooth. Add eggs and mix. Add vanilla and milk. Add dry ingredients and mix completely. Last, but not least, stir in the white chocolate chips and chopped nuts.
Chill: Scoop dough using a medium cookie scoop then roll into balls and place on parchment-lined cookie sheet (and cover with plastic wrap). Chill 4 hours. Once chilled, simply place the cookie dough balls on an ungreased (or parchment-lined) baking sheet.
Baking: Preheat oven to 350 degrees and bake cookies 12-14 minutes. Allow cookies to cool on pan for 3-5 minutes before transferring to a wire rack.
Brown Butter White Chocolate Macadamia Nut Cookie Recipe
Brown Butter White Chocolate Macadamia Nut Cookies
Ingredients
- 1 cup butter
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 Tbsp. milk
- 1 cup white chocolate chips
- 1 cup chopped macadamia nuts
Instructions
Brown Butter
- Slice butter into small pieces. Heat butter slices in a skillet on medium heat. Stir frequently. Butter will foam as it cooks. Continue to stir until you see brown specks forming. It's easy to go from perfectly browned butter to black, burnt butter so watch carefully and remove from heat as soon you smell the nutty aroma and see the brown specks form. Pour into a bowl to allow the butter to cool to room temperature before baking.
Cookie Dough
- Mix flour, baking soda, baking powder and kosher salt together in a bowl. Set aside. In a separate mixing bowl cream brown sugar, white sugar and cooled brown butter. Mix in eggs. Add vanilla and milk and mix until smooth. Add dry ingredients and mix completely. Stir in macadamia nuts and chocolate chips.
Chill
- Use a medium cookie scoop to scoop dough then roll each into a ball. Place all 36 cookie dough balls on a parchment-lined cookie sheet (and cover with plastic wrap). Chill 4 hours. Once chilled, simply place the cookie dough balls on an ungreased (or parchment-lined) baking sheet.
Bake
- Preheat oven to 350 degrees and bake cookies 12-14 minutes. Allow cookies to cool on pan for 3-5 minutes before transferring to a wire rack.
Notes
Nutrition
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
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