Brown Butter White Chocolate Macadamia Cookies
These brown butter white chocolate macadamia cookies are a fun spin on a classic. With nutty brown butter, melt in your mouth white chocolate and crunchy macadamia nuts, these cookies are simply irresistible!
This post contains affiliate links
Every year my mom makes dozens of cookies for the holiday season, and white chocolate macadamia nut cookies have always been one of my favorites. This brown butter recipe is a twist on this classic cookie flavor.
You’ll want to make these brown butter white chocolate macadamia nut cookies because they are soft and chewy, perfectly sweet and deeply nutty from both the macadamia nuts and brown butter.
Brown butter is truly the star ingredient in these cookies. It adds so much depth, richness and a delicious nutty flavor that both contrasts the sweet white chocolate and compliments the macadamia nuts.
These cookies would make the best addition to your Christmas cookie list. If you’re looking for more holiday cookie ideas, be sure to check out my Brownie Cookies with Toffee and my soft and chewy Gingerdoodle Cookies!
Ingredients
Butter: we’ll be browning the butter to add deep nutty flavors that compliment the macadamia nuts.
Flour: this recipe calls for all purpose flour. I have not tested this recipe with any other kind of flour.
Sugar and brown sugar: they not only sweeten the cookies but also add moisture and make them tender.
Eggs: we use two whole egg and one egg yolk in this recipe. The extra yolk adds extra richness.
Vanilla: adds depth of flavor.
Baking soda: the primary leavener and makes these cookies
Salt: to bring out the delicious brown butter flavors and sweetness.
White chocolate: white chocolate and macadamia nuts go so well together.
Macadamia nuts: an optional step to add additional flavor is to lightly toast the macadamia nuts before folding into the dough.
Equipment
Large mixing bowl
Measuring cups and spoons
Large frying pan
Heat proof bowl
Baking sheets
Whisk
Rubber spatula
Cookie scoop
Brown the Butter
Start by melting two sticks of butter in a large pan over medium heat. Once the butter has completely melted and begins to lightly bubble, begin to swirl the pan.
Continue to swirl the pan while the butter cooks. The butter will foam and then, as the foam subsides, the milk solids in the butter will begin to turn a golden brown color.
Once the milk solids are golden brown and smells distinctly buttery and nutty, immediately remove the butter from the heat and pour into a heat prove bowl.
Allow the butter to cool while you gather your remaining ingredients.
Make the Dough
In a large mixing bowl, combine the cooled brown butter, eggs and egg yolk, sugar, brown sugar and vanilla. Whisk everything until well combined.
Next, add the flour, baking soda and salt. Fold dry ingredients into wet ingredients with a rubber spatula just until combined. Fold in white chocolate chips and chopped macadamia nuts.
Allow the dough to chill for at least 30 minutes or up to overnight.
Tip: scoop flour with a spoon into the measuring cup and use a flat edge to level off the top. Never scoop the flour directly with the measuring cup or you’ll get dry cookies.
Bake the Cookies
When you are ready to bake the cookies, preheat the oven to 350°F and line baking sheets with parchment paper.
Use a 2 tbsp cookie scoop to scoop the cookies onto the baking sheet, leaving 1-1.5 inches between each cookie. Bake cookies for 11-12 minutes.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: the cookies bake best on an oven rack positioned in the top third of the oven. Cookies baked on the bottom rack don’t spread as much and have darker bottoms.
Tips for Browning Butter
- Use a light colored pan if you have one so you can easily see when the milk solids turn brown.
- Have a heat proof bowl ready to go next to the stove so you don’t have to fetch one when the butter is done.
- Constantly swirl the pan while butter is cooking to ensure even cooking.
- Do not use a heat hotter than medium. You want the butter to gently bubble, not splatter.
- Do not leave the stove. The butter can go from brown to burnt very quickly.
FAQ
How do I store these cookies?
For optimal freshness, I recommend storing these cookies in an air tight container in the freezer.
How long are these cookies good for?
You can freeze these cookies for up to 3 months.
Can I store these cookies at room temperature?Â
You can store cookies in an air tight container at room temperature for up to 3 days. If you know you won’t be eating them within 3 days, I recommend freezing these cookies right away for optimal freshness.
Substitutions
Flour: to make these cookies gluten free, use a 1:1 gluten free baking flour.
Sugar: an equal amount of coconut sugar can be used in place of regular sugar.
Macadamia nuts: although they won’t be macadamia nut cookies, cashews, hazelnuts or brazil nuts can be used instead and have the most similar flavor to macadamia nuts.
More Dessert Recipes You’ll Love
- Maple Brownie Butter Cookies
- Pumpkin Coffee Cake
- Pecan Pie Bars
- PB&J Reindeer Truffles
- Pumpkin Crisp
If you make these Brown Butter White Chocolate Macadamia Nut Cookies, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Brown Butter White Chocolate Macadamia Cookies
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup macadamia nuts chopped
- 1 cup white chocolate chips
Instructions
- Melt two sticks of butter in a large pan over medium heat. Once the butter has melted and begins to lightly bubble, swirl the pan while the butter cooks. The butter will foam and then, as the foam subsides, the milk solids in the butter will begin to turn a golden brown color. Once the milk solids are golden brown and smells distinctly buttery and nutty, immediately remove the butter from the heat and pour into a heat prove bowl. Allow the butter to cool while you gather your remaining ingredients.
- In a large mixing bowl, combine the cooled brown butter, eggs and egg yolk, sugar, brown sugar and vanilla. Whisk everything until well combined.
- Add the flour, baking soda and salt. Fold dry ingredients into wet ingredients with a rubber spatula just until combined. Fold in white chocolate chips and chopped macadamia nuts. Allow the dough to chill for at least 30 minutes or up to overnight.
- Preheat the oven to 350°F and line baking sheets with parchment paper. Use a 2 tbsp cookie scoop to scoop the cookies onto the baking sheet, leaving 1-1.5 inches between each cookie. Bake cookies for 11-12 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- The cookies bake best on an oven rack positioned in the top third of the oven. Cookies baked on the bottom rack don’t spread as much and have darker bottoms.
- Scoop flour with a spoon into the measuring cup and use a flat edge to level off the top. Never scoop the flour directly with the measuring cup or you’ll get dry cookies.
- Use a light colored pan if you have one so you can easily see when the milk solids turn brown.
- Have a heat proof bowl ready to go next to the stove so you don’t have to fetch one when the butter is done.
- Constantly swirl the pan while butter is cooking to ensure even cooking.
- Do not use a heat hotter than medium. You want the butter to gently bubble, not splatter.
- Do not leave the stove. The butter can go from brown to burnt very quickly.
