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Brown Butter White Chocolate Macadamia Nut Cookies, are the perfect cookies for creamy white chocolate and crunchy macadamia nut lovers! They are thick, perfectly golden around the edges with a soft-chewy flavourful inside! Add a sprinkle of flaky sea salt when baked for another layer of flavour and you’ll be in for a sweet treat!
Brown Butter Lover? After you try this recipe, you definitely gotta check out these Brown Butter Toffee Chocolate Chip Cookies and The Best Browned Butter Skor Toffee Cookies!
Table of Contents
- Brown Butter White Chocolate Macadamia Nut Cookies
- Check out these Cookie Recipes as Well…
- What is Brown Butter?
- How to Make Brown Butter
- How to Make Brown Butter White Chocolate Macadamia Nut Cookies
- Brown Butter White Chocolate Macadamia Nut Cookies Recipe Tips & Notes
- Brown Butter White Chocolate Macadamia Nut Cookie Recipe Variations
- Grab the Brown Butter White Chocolate Macadamia Nut Cookies Recipe Grocery List (Screenshot The Recipe Ingredients Below)!
- More Easy Cookies Recipes? Check These Out…
- General Baking Tips for Success
- Brown Butter White Chocolate Macadamia Nut Cookies Recipe
- DID YOU MAKE THIS RECIPE?
- ARE YOU STILL HUNGRY?
Brown Butter White Chocolate Macadamia Nut Cookies
Growing up, these were my mother’s favourite cookies! We’d always stop by a bakery and grab a dozen White Chocolate Macadamia Nut Cookies. That being said, it’s only right that I recreate the memories of my childhood in recipe blog post form, but of course add my own flare – the brown butter! These cookies are a hit, I’m sure you’ll love them as much as my family and I do!
Here are some other reasons why I love this Brown Butter White Chocolate Macadamia Nut Cookies recipe:
- The brown butter add a unique depth of flavour to the cookie that sets it apart
- Many recipe variations for this cookie – swap out the white chocolate or macadamia nut for a chocolate or nut of your preference, see details below
- The perfect event cookie, great for birthdays, showers, and small gatherings
Check out these Cookie Recipes as Well…
Soft & Chewy Ginger Molasses Cookies
The Best Browned Butter Skor Toffee Cookies
Sea Salt Chocolate Chip Skillet Cookie
What is Brown Butter?
Besides being one of the best things ever, browned butter is regular butter that has been cooked over medium-low heat, until the milk solids in the butter have become toasted and it has turned a warm amber colour. Essentially, you’re removing the water content in the butter.
Once browned, it gives a deep, rich, nutty aroma that provides a unique, and distinctive flavour to baked goods and even some savoury dishes as well. Paired with the creamy white chocolate and macadamia nuts, it’s the perfect combination!
How to Make Brown Butter
All you need is butter (unsalted or salted), a pan (preferably light in colour), and something to stir it with.
Step One: Add Butter to Small Skillet or Pot, cut butter into smaller pieces, and place into a small skillet.
Step Two: Heat Butter, heat skillet or pot over medium-low heat. Once melted, the butter will begin to foam and sizzle. You want to ensure a constant stir to prevent burning. Once browned, you will visibly see the colour change to amber/golden yellow and the smell will be nutty, buttery, and distinctively bold.
Step Three: Remove, remove the butter from the heat and transfer to a heat safe dish to cool.
TSS Tip: Use room temperature butter (if you use cold butter is has the tendency to splatter and burn easily).
How to Make Brown Butter White Chocolate Macadamia Nut Cookies
1. Combine Dry Ingredients – in a medium mixing bowl, whisk together flour, baking soda, baking powder and salt; set aside.
2. Brown Butter – over medium-low heat, melt butter in a saucepan. Allow to simmer until the butter begins to turn a warm amber color with a nutty aroma. Pour the butter (including the more browned pieces settled at the bottom) into a mixing bowl. Allow to cool to room temperature, around 15 minutes.
3. Combine Wet Ingredients – once butter has cooled, add brown sugar and granulated white sugar to the bowl, mix using a hand mixer on medium speed until well incorporated ensuring to scrap down the sides. Add eggs and vanilla, and continue to mix until combined and mixture lighter in colour.
4. Combine Wet & Dry Ingredients – Add in prepared dry ingredients and mix until just combined.
5. Add Chocolate Chips and Nuts – fold in white chocolate chips and macadamia nuts, do not overmix the batter. Place dough in refrigerator for 30 minutes to cool.
6. Preheat Oven – preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone mat; set aside.
7. Scoop Dough & Bake – remove cookie batter from fridge, scoop about a heaping tablespoon of the cookie dough at a time and roll into balls (use a cookie scoop if you have one on hand, mine were approx. 50g each). Place about 2 inches apart on the prepared baking sheets and bake for 10 minutes until edges golden brown. The centers will still be soft for “soft and chewy cookies”. For crispier cookies, bake for an additional 1-3 minutes.
8. Remove Cookies, Cool & Enjoy – remove from oven, sprinkle lightly with flaky sea salt and allow to rest for a few minutes on baking sheet, then transfer to a wire rack to cool completely.
Brown Butter White Chocolate Macadamia Nut Cookies Recipe Tips & Notes
- When browning your butter, cut butter into smaller pieces. Ensure it’s at room temp and don’t stop stirring to ensure even cooking.Use a light colour pan to know when your butter is browned and ready to be removed from the heat.
- Ensure your butter is cooled to room temperature, especially when adding the egg to the sugar-butter mixture. Cooked eggs are not apart of the recipe!
- Chill your dough before baking. This can be difficult especially when warm cookies are in view, but I can guarantee you’ll have even better tasting cookies if you allow your dough to cool.
- The cookies should be slightly underbaked when coming out of the oven. Allow them to cool on the baking sheet where residual heat will finish baking them
- Once cookies are finished baking, sprinkle with flaky sea salt for an added layer of flavour.
Brown Butter White Chocolate Macadamia Nut Cookie Recipe Variations
Swap out White Chocolate Chips – substitute the white chocolate chips for milk, semi-sweet or dark chocolate chips.
Swap out the Macadamia Nuts – substitute the macadamia nuts for peanuts, walnuts, pecans or almonds!
Skip the Brown Butter – although brown butter provides a uniquely deep and rich flavour, you can skip browning the butter and use regular melted butter instead.
Grab the Brown Butter White Chocolate Macadamia Nut Cookies Recipe Grocery List (Screenshot The Recipe Ingredients Below)!
All Purpose Flour
Baking Soda
Baking Powder
Salt
Unsalted Butter
Brown Sugar
Granulated White Sugar
Eggs
Pure Vanilla Extract
White Chocolate Chips
Macadamia Nuts
Flaky Sea Salt, optional
More Easy Cookies Recipes? Check These Out…
Cookies and Cream Cookies & The Best Browned Butter Skor Toffee Cookies
General Baking Tips for Success
Baking can often be very daunting for beginners or the average home cook, however, it doesn’t have to be! Here are a few general tips for success that you should remember for the next time you bring out a mixing bowl and wooden spoon.
- Read the Recipe First, before Starting – there has been so many times I’ve messed up or had a failed recipe simply because I unintentionally skipped over a step, or didn’t follow a specific method. Reading ahead will help you know what to expect ahead of time.
- Prep All Your Ingredients – measure your ingredients before starting the recipe, and have everything laid out on the counter ready-to-go. This helps to ensure you have all the ingredients needed, avoiding the need to make ingredient substitutions. In addition, it helps you ensure accurate measurements for all ingredients.
- Measure Ingredients Accurately – this is one of the most important tips. A tasty baked good consists of accurately measured and precise ratios, as well as a recipe that has been tested many times. Luckily, half the battle is won when a recipe is well written, your job is to follow the instructions, measurements and method, spot on.
- Measuring Wet & Dry Ingredients – for wet ingredients use clear liquid measuring cups For dry ingredients, use measuring cups and spoons.
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Brown Butter White Chocolate Macadamia Nut Cookies
Ingredients
- 2 1/2 cups All Purpose Flour, spooned and leveled
- 1 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 1 cup Unsalted Butter, room temperature
- 3/4 cup Brown Sugar, packed
- 3/4 cup Granulated White Sugar
- 2 Eggs, room temperature
- 2 tsp Pure Vanilla Extract
- 1 cup White Chocolate Chips
- 1 cup Macadamia Nuts, roughly chopped
- Flaky Sea Salt, if desired
Instructions
- In a medium mixing bowl, whisk together flour, baking soda, baking powder and salt; set aside.
- Over medium-low heat, melt butter in a saucepan. Allow to simmer until the butter begins to turn a warm amber color with a nutty aroma. Pour the butter (including the more browned pieces settled at the bottom) into a mixing bowl. Allow to cool to room temperature, around 15 minutes.
- Once butter has cooled, add brown sugar and granulated white sugar to the bowl, mix using a hand mixer on medium speed until well incorporated ensuring to scrap down the sides. Add eggs and vanilla, and continue to mix until combined and mixture lighter in colour.
- Add in prepared dry ingredients and mix until just combined. Fold in white chocolate chips and macadamia nuts, do not overmix the batter. Place dough in refrigerator for 30 minutes to cool.
- Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone mat; set aside.
- Remove cookie batter from fridge, scoop about a heaping tablespoon of the cookie dough at a time and roll into balls (use a cookie scoop if you have one on hand, mine were approx. 50g each). Place about 2 inches apart on the prepared baking sheets and bake for 10 minutes until edges golden brown. The centers will still be soft for “soft and chewy cookies”. For crispier cookies, bake for an additional 1-3 minutes.
- Remove from oven, sprinkle lightly with flaky sea salt and allow to rest for a few minutes on baking sheet, then transfer to a wire rack to cool completely.
Notes
Nutrition
DID YOU MAKE THIS RECIPE?
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ARE YOU STILL HUNGRY?
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Hi is the one cup of unsalted room temperature butter measured before melting or after, please
Hi Karen! It’s one cup measured before melting! Good question!
Made these for family and work friends. Have gotten nothing short of rave reviews!!! My supervisor told me she has told everyone she knows about my cookies๐. Family has gobbled them up and asked me not to make anymore because they are trying to cut back on sweets. The brown butter is the piece de resistance!โ
Hi! This makes me so glad! Yayy!! So happy to hear this – its a phenomenal recipe and the brown butter is literally the standout feature in these! Thanks for sharing the rave reviews and happy baking!