Why Make This Recipe

Brown butter white chocolate macadamia nut cookies are a delightful treat, perfect for any occasion. The rich flavor of brown butter combined with sweet white chocolate and crunchy macadamia nuts creates a cookie that is simply irresistible. Whether you’re baking for a party, a gift, or just for yourself, these cookies will surely bring joy to everyone who tries them.

How to Make Irresistible Brown Butter White Chocolate Macadamia Nut Cookies

Ingredients:

• 1 cup unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1 cup chopped macadamia nuts

Directions:

1. Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a saucepan, melt the butter over medium heat. Cook the butter until it turns golden brown and gives a nutty aroma. Be careful not to burn it. Once browned, remove it from heat and let it cool slightly.
3. In a large bowl, combine the brown sugar, granulated sugar, and the browned butter. Mix well.
4. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
6. Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed.
7. Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
8. Bake for 10-12 minutes, or until the edges are golden and the centers are slightly soft.
9. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

How to Serve Irresistible Brown Butter White Chocolate Macadamia Nut Cookies

These cookies are perfect on their own or served with a cold glass of milk, hot coffee, or tea. They can also be a great addition to dessert platters, making them an excellent choice for parties or gatherings.

How to Store Irresistible Brown Butter White Chocolate Macadamia Nut Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay fresh for about 5-7 days. For longer storage, you can freeze the cookies. Just place them in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.

Tips to Make Irresistible Brown Butter White Chocolate Macadamia Nut Cookies

• Make sure not to overbake the cookies. They should be slightly soft in the center when you take them out of the oven.
• Chill the dough for about 30 minutes before baking. This helps the flavors meld and can improve the texture of the cookies.
• Feel free to adjust the amount of white chocolate or nuts to your liking, or try adding other mix-ins like dried cranberries for a fruity twist.

Variation

You can substitute macadamia nuts with other nuts like walnuts or pecans if desired. Additionally, dark chocolate chips can be used instead of white chocolate for a different flavor profile.

FAQs

1. Can I use salted butter instead of unsalted?

   • Yes, but if you use salted butter, you may want to reduce the amount of added salt in the recipe.

2. What if I don’t have macadamia nuts?

   • You can replace them with any other nut you prefer, or even leave them out entirely for a simpler cookie.

3. Can I make the dough ahead of time?

   • Absolutely! You can prepare the dough, wrap it tightly, and refrigerate it for up to 3 days or freeze it for up to 3 months. Just let it thaw in the fridge before baking.

Brown Butter White Chocolate Macadamia Nut Cookies

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: make-recipe
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

Print Recipe

Description

Indulge in these delightful brown butter white chocolate macadamia nut cookies, featuring rich flavors and a perfect texture.

---

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1 cup chopped macadamia nuts

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Melt the butter in a saucepan over medium heat until golden brown and nutty. Let it cool slightly.
3. In a large bowl, mix the brown sugar, granulated sugar, and browned butter until well combined.
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined.
6. Fold in the white chocolate chips and macadamia nuts until evenly distributed.
7. Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
8. Bake for 10-12 minutes, until the edges are golden and the centers are slightly soft.
9. Remove from the oven and let cool on the sheet for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to 7 days. Freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 8g
• Sodium: 100mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg