These brown butter white chocolate macadamia nut cookies are a gourmet treat sure to impress. The brown butter adds an unbeatable depth of flavor, while the white chocolate and macadamia nuts create a rich, satisfying cookie.
Table of Contents
My All-Time Favorite Cookie
Hi Folks,
White Chocolate Macadamia Nut Cookies are hands-down my favorite cookie, but sometimes, they don’t pack enough flavor punch.
So, I went with browned butter to kick things up a notch. The rich butterscotch notes from the browned butter perfectly complement the sweet white chocolate and buttery macadamia nuts. The cookie is crispy around the edges and soft in the center—cookie perfection, if you ask me!
What I Love About Brown Butter White Chocolate Macadamia Nut Cookies:
- Brown Butter Magic: Browning the butter adds a deep, nutty flavor that transforms ordinary cookies into something extraordinary.
- Perfect Texture: These cookies have a delightful balance of crispy edges and soft, chewy centers.
- Gourmet Flavor: The combination of white chocolate and macadamia nuts gives these cookies a rich, decadent taste.
Ingredients and Estimated Cost
Per Serving Cost: $0.46
Recipe Cost: $10.08
- 14 tablespoons unsalted butter, divided – $1.20
- ½ cup granulated sugar – $0.25
- ¾ cup packed dark brown sugar – $0.60
- 1 teaspoon salt – $0.01
- 2 teaspoons vanilla extract – $0.60
- 1 large egg – $0.25
- 1 large egg yolk – $0.15
- 1¾ cups unbleached all-purpose flour – $0.50
- ½ teaspoon baking soda – $0.02
- 1 cup white chocolate chips or chunks – $2.50
- 1 cup chopped macadamia nuts – $4.00
NOTE: Recipe prices and the amounts needed are based on grocery store websites. Actual costs may vary depending on your ingredients. Prices updated August 2024.
How To Make White Chocolate Macadamia Nut Cookies
- Brown the Butter: In a 10-inch skillet over medium-high heat, melt 10 tablespoons of unsalted butter. Keep swirling the pan until the butter turns a dark golden brown, releasing a nutty aroma. Remove the skillet from heat and stir in the remaining 4 tablespoons of butter until melted.
- Prepare the Batter: In the bowl of a stand mixer fitted with the whisk attachment, combine the browned butter, granulated sugar, dark brown sugar, salt, and vanilla extract. Mix until well combined. Add the egg and egg yolk, mixing for 30 seconds, then let the mixture rest for 3 minutes. Repeat this mixing and resting process two more times.
- Mix Dry Ingredients: Sift in the flour and baking soda into the butter mixture. Using a rubber scraper, gently fold the dry ingredients until just combined. Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed.
- Scoop: Use a 3-tablespoon scoop to portion out the dough onto cookie sheets lined with parchment or silicone baking mats.
- Space: Space the scoops about 2 inches apart, with no more than 8 dough balls per sheet, to allow for even baking.
- Bake to Perfection: Bake one cookie sheet at a time in a 375°F (190°C) oven for 10-12 minutes. Rotate the sheet halfway through baking to ensure even cooking. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cook’s Tools:
- 10-inch skillet
- Stand mixer with whisk attachment
- Flour sifter
- Measuring cups and spoons
- Silicone baking mats or parchment paper
- 3-tablespoon cookie scoop
- Cooling rack
Substitutions
- No Macadamia Nuts?: Substitute with chopped pecans or hazelnuts for a different, yet equally delicious, nutty flavor.
- Extra Flavor: For a unique twist, add a pinch of cinnamon or a dash of almond extract to the batter.
- White Chocolate Variations: Use white chocolate chunks instead of chips for pockets of melty white chocolate goodness.
Storage Tips
Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: These cookies freeze well. Place cooled cookies in a single layer in a freezer-safe bag and freeze for up to 3 months.
Thaw: Thaw at room temperature before serving.
More Cookies
- Lemon Pudding Cookies
- Buckeye Cookies
- Peanut Butter Chocolate Chip Cookies
- M&M Pretzel Cookies
- Birthday Cookies Recipe
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Brown Butter White Chocolate Macadamia Nut Cookies
cookies
These brown butter white chocolate macadamia nut cookies are a gourmet treat that's sure to impress. The brown butter adds an unbeatable depth of flavor, while the white chocolate and macadamia nuts create a rich, satisfying cookie.
Equipment
- 10-inch skillet
- Stand mixer with whisk attachment
- silicone baking mats OR parchment paper
- 3-Tablespoon cookie scoop
- cooling rack
Ingredients
- 14 tablespoons unsalted butter divided
- ½ cup granulated sugar
- ¾ cups packed dark brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 ¾ cups unbleached all-purpose flour
- ½ teaspoon baking soda
- 1 cup white chocolate chips or chunks
- 1 cup chopped macadamia nuts
Instructions
PREHEAT OVEN & PREP PANS:
- Move the oven rack to the middle position and preheat to 375°F.
- Line 2 cookie sheets with silicone baking mats or parchment paper.
BROWN THE BUTTER:
- Add 10 tablespoons of butter to a 10-inch skillet over medium-high heat. Stir until melted and the butter turns dark golden brown, swirling the pan often.
- Remove the pan from the heat and swirl in the remaining 4 tablespoons of butter.
MAKE THE BATTER:
- Add the butter, sugars, salt, and vanilla to the bowl of a stand mixer fitted with the whisk attachment and mix until combined.
- Add the egg and yolk, mix for 30 seconds, and then let the mixture rest for 3 minutes. Repeat the mixing and resting process two more times. The mixture will be thick, smooth, and shiny.
- Sift in the flour and baking soda and fold in using a rubber scraper until combined. Fold in the white chocolate chips and macadamia nuts until evenly distributed.
SCOOP BATTER:
- Use a 3-tablespoon scoop to scoop the batter onto the prepared cookie sheets. The scooped batter should be about 2 inches apart. (I usually have at most 8 dough balls per cookie sheet.)
BAKE COOKIES:
- Bake the cookies one sheet at a time until they are slightly golden, still puffy, and the edges have begun to set, but the centers are still soft, about 10-12 minutes, rotating the cookie sheet halfway through baking.
COOL COOKIES:
- Let the cookies cool on the cookie sheet for 5 minutes, then move them to a wire rack to cool completely.
REPEAT:
- Repeat the baking and cooling process with the remaining cookie dough. Once the cookies are cool, store them in an airtight container at room temperature.
Nutrition
Serving: 1large cookie | Calories: 219kcal | Carbohydrates: 25g | Protein: 2.67g | Fat: 12.52g | Cholesterol: 28mg | Sodium: 151mg | Potassium: 76mg | Fiber: 0.8g | Sugar: 16.74g | Vitamin A: 400IU | Calcium: 40mg | Iron: 0.9mg
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I just made these and they turned out great. Thank you. I did cut back on the brown sugar to 1/2 cup, and the butterscotch tones were still there. Great cookie!
Yes please! These are my favorite cookies! I can’t wait to try. This recipe looks perfect!
They’re my favorite cookie, too! Enjoy! 🙂
These cookies are definitely sending me to my next baking project. I love trying out new recipes. Haven’t tried these before. I am sure we would love it.
Yay! I hope you enjoy them!
These look perfect. One of my favorite things about a good cookie is when they get that nice cracked top. Yum!
Me, too! Gotta love a crackly top! 🙂
Hi, Jill! Always love seeing your tantalizing baked goodies! These look incredible and definitely one of my favorite combos. I bet your kitchen always smells amazing:)
Awww, you’re so sweet! Thanks for stopping by! 🙂
Oh these look incredible – I love macadamia nuts in cookies, my whole family would eat these all up really quickly!
Macadamia nuts are the best!
We love macadamia nuts. What a delicious idea to make cookies with them 🙂
We love them, too. 🙂
One of my favorite cookies but I have never tried making them! Saving this recipe for sure.
Yes, definitely have to make them!
these look delicious, I wish I could get my husband to eat nuts 🙁
Fabby,
Thanks for following me and the compliments. I hope you enjoy the recipe!
Happy Baking,
Jillian
I just followed your blog too…I like your recipes that I just saw. I love cooking and baking, so you’re the perfect friend!
Again, thank you for sharing.
XOX
FABBY
I just got the recipe and can’t wait to make them for Valentines tea party. Thank you so very much for sharing such a great recipe Jenna.
The best for you. I will also share my recipes for “Granola Cookies”… as soon as take a pic of them too. Hope you visit my blog too.
The best for you.
FABBY
I’m usually not compelled to offer my opinion or write reviews, but I just made these cookies, and they are probably the best cookies I have ever made! And I do LOTS of baking! The browned butter makes the difference between a really good cookie and a great cookie! I always follow a recipe exactly as stated the first time, then make any changes I feel would improve the recipe the following times I make it. NO CHANGES NEEDED HERE! Follow exactly as stated, and you too will be enjoying a winner!
Denise, your comment truly made my day so thank you! I am thrilled that you loved the recipe! 🙂
Jenna, they do bake up chewy as long as you don’t over bake them–you need to make sure you take them out of the oven once the edges start to brown and the centers are still puffy.
Happy Baking!
-Jillian
Delicious! I’m still searching for my favorite chocolate chip cookie recipe–I may have to include yours. Do they bake up chewy? They certainly look like it in the beautiful pictures you took!
Those look delicious. Macademia nuts are my favourite type of nut, so flavourful! 🙂