The perfect white chocolate macadamia cookies are made with brown butter for a fabulous depth of flavor. Perfectly golden brown with a slight crisp on the edge and a chewy center these white chocolate macadamia cookies will be your new favorite!
I go through phases with cookies, they're just so convenient to make.
And I've now become a lover of frozen cookies- every batch I make I store a few baked cookies in the freezer. Then whenever I want one I just grab one and really within a minute or two its ready to eat.
That is dangerous! But makes me happy so its worth it!
I made these cookies for my friends Sydney and Wendell. They love white chocolate cookies so I needed to test some recipes. Per usual brown butter came to the rescue. If you have never made brown butter I have a full post here with step by step photos. It's super easy just don't walk away cuz it can burn quick!
Let's get to the recipe.
What are the ingredients for Brown Butter White Chocolate Macadamia Cookies?
- Browned Butter, previously made and brought back to room temp.
- Granulated Sugar
- Brown Sugar
- Egg and Egg Yolk
- Pure Vanilla Extract
- All-Purpose Flour/ Plain Flour
- Baking Soda
- Salt
- Cornstarch
- Macadamia Nuts, roasted and chopped
- hite Chocolate Drops, Chips, or Chunks
I think
How do you make Brown Butter White Chocolate Macadamia Cookies?
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand held mixer beat the brown butter and both sugars for three minutes, the mixture will lighten in color and it will smell amazing!!! Next, add the egg, yolk, and vanilla and beat for another two minutes. It is important that the eggs are at room temp so they
In a separate large bowl mix together the flour, baking soda, salt, and cornstarch.
Gently fold the dry ingredients into the wet bowl and then just before they are fully combined add the chopped macadamia nuts and white chocolate. Don't over mix it!
Use a medium cookie scoop (1.5 Tablespoons) to scoop the dough. If desired place extra chocolate and nuts on top.
Place cookies two inches apart on prepared sheet or place in an airtight container to chill in the fridge before baking. Chill for 30 minutes or up to 2 days.
How long do Brown Butter White Chocolate Macadamia Cookies?
Preheat the oven to 350F/180C and line a half sheet tray with a Silpat liner or parchment paper. Bake the cookies for 7-9 minutes until the edges have just started to turn golden brown.
Let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Check out this post on my Cookie Baking Tips
Can you freeze Brown Butter White Chocolate Macadamia Cookies?
Totally, you can freeze the dough unbaked and then bake from frozen but add an adittional minute or two to the cook time.
Or
Bake the cookies, let them cool completely then store them in an
Craving more cookies?
These ultimate chocolate chunk cookies are my favorite, I've probably made over 1000 of these cookies- no exaggeration here!!
Another favorite of mine are these chocolate dipped brown butter shortbread cookies- they are a slice and bake recipe which I adore!
I have an insane addiction to peanut butter m&m's so I made cookies with them and I fell even more in love.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Brown Butter White Chocolate Macadamia Cookies
The perfect white chocolate macadamia cookies are made with brown butter for a fabulous depth of flavor. Perfectly golden brown with a slight crisp on the edge and a chewy center these white chocolate macadamia cookies will be your new favorite!
- Total Time: 19 minutes
- Yield: 22 Cookies 1x
Ingredients
- 4oz (½ Cup) Browned Salted Butter, previously made and brought back to room temp.
- 100 grams (½ Cup) Granulated Sugar
- 100 grams (½ Cup) Brown Sugar
- 1 Large Egg, at room temp.
- 1 Large Egg Yolk, at room temp.
- 2 Teaspoons Vanilla Extract
- 218 grams (1 ¾ Cups) All-Purpose Flour/ Plain Flour
- ¾ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Teaspoon Cornstarch
- 75 grams (⅔ Cup) Macadamia Nuts, roasted* and chopped
- 135 grams (¾ Cup) White Chocolate Drops, Chips, or Chunks
Instructions
- In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld mixer beat the brown butter and sugars for three minutes, the mixture will lighten in color. Add the egg, yolk, and vanilla and beat for another two minutes.
- In a large bowl mix together the flour, baking soda, salt, and cornstarch.
- Gently fold the dry ingredients into the wet just before they are fully combined add the macadamia nuts and white chocolate.
- Use a medium cookie scoop (1.5 Tablespoons) to scoop the dough. If desired place extra chocolate and nuts on top.
- Place cookies two inches apart on the sheet pan covered in plastic wrap or place them in an airtight container to chill in the fridge before baking. Chill for 30 minutes or up to 2 days. If chilling the dough longer than thirty minutes let the dough sit at room temperature for 15-20 minutes before baking.
- Preheat oven to 350F/180C and line a half sheet tray with a Silpat liner or parchment paper.
- Bake for 7-9 minutes until the edges have just started to turn golden brown. Let cool on tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For the brown butter, you can buy premade brown butter or you can make your own brown butter with this step-by-step post.
- For the roasted macadamia nuts, you can buy pre-roasted macadamia nuts or you can toast regular macadamia nuts on a sheet pan at 325F for 10 minutes.
- Prep Time: 10
- Cook Time: 9
- Category: Dessert
- Method: Bake
- Cuisine: American
Rachel says
This recipe tastes great but it is unclear whether we should further roast the nuts, what kind if butter to use salted/unsalted. Also the cookies don’t spread really at all which would be fine but they dont look at all like the pictures and the batter is dry and hard to shape. Tricky cookies but delicious.
Elizabeth Waterson says
Hi Rachel, thank you for reaching out and bringing those points to my attention. I have updated the recipe card to reflect your questions, I am sorry they didn't spread as well as you wanted. Please let me know if you have any further questions. Take care. XX Liz