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Brown Butter White Chocolate Macadamia Cookies

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Soft, chewy cookies with a nutty brown butter flavor, creamy white chocolate chips, and crunchy macadamia nuts. Perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 cup (2 sticks, 227 g) unsalted butter, browned
  • 3/4 cup (150 g) packed brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270 g) white chocolate chips
  • 1 cup (140 g) macadamia nuts, roughly chopped

Instructions

  1. Brown the butter: Melt the butter in a heavy-bottomed skillet over medium heat, stirring frequently until it foams and the milk solids turn golden brown with a nutty aroma. Remove from heat and pour into a heatproof bowl. Let cool for 10 minutes until warm but not hot.
  2. Mix sugars and browned butter: In a large bowl, combine the browned butter with brown sugar and granulated sugar. Blend until smooth and creamy.
  3. Add eggs and vanilla: Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
  5. Mix dry into wet: Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Fold in mix-ins: Gently fold in white chocolate chips and chopped macadamia nuts.
  7. Chill dough (optional): Cover and refrigerate dough for 20-30 minutes for thicker, chewier cookies.
  8. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  9. Scoop and bake: Drop rounded tablespoons of dough 2 inches apart on baking sheets. Bake for 12-14 minutes until edges are golden and centers look slightly underbaked.
  10. Cool and enjoy: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Notes

Brown the butter carefully to avoid burning; remove from heat once it reaches a deep amber color. Slightly underbaked centers yield soft cookies that firm up as they cool. Chilling dough is optional but helps control spread and texture. Rotate baking trays midway if your oven has hot spots. Use parchment paper or silicone mats for easy cleanup.

Nutrition

Keywords: brown butter cookies, white chocolate macadamia cookies, soft cookies, chewy cookies, easy cookie recipe, nutty cookies, dessert, baking

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