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! 

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 its important to use a high quality chocolate and nut! So I use Trader Joe's Dry Roasted & Unsalted Macadamia Nuts and Callebaut White Chocolate Callets.

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 evenly combine with the sugars.

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 air tight container in the freezer. To enjoy let them thaw for 10-15 minutes at room temp.

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! Oh and toffee bits are involved- yum!!

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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