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white chocolate macadamia cookies

Browned Butter White Chocolate Macadamia Cookies

  • Author: Elizabeth Buuck
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 18 Cookies 1x


Crispy edges, chewy centers, and packed with white chocolate and chopped macadamia nuts, and toasty browned butter flavor.


  • 1 C Unsalted Butter (175 g once it’s browned)
  • 2 1/4 C (300g) All Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 1/4 C (275 g) Brown Sugar
  • 1/2 C (100 g) Granulated Sugar
  • 2 tsp Vanilla Extract
  • 2 Lg Eggs + 1 Egg Yolk (95 g) at room temperature
  • 2 C White Chocolate Chips (300 g)
  • 1 C Chopped Macadamia Nuts (115 g)


  • Preheat the oven to 350 and line two cookie sheets with parchment paper.
  • Brown the butter and then allow to come to room temperature. (or speed it up by popping it into the freezer and stirring frequently)
  • Cream the browned butter and sugars in a stand mixer for 5 minutes.
  • Add the eggs, egg yolks, and vanilla extract. Mix to combine.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Add the dry ingredients to the mixer 1/2 at a time, mixing until just combined.
  • Stir in the white chocolate chips and the chopped macadamia nuts. * save a few back to top cookies with just before baking.
  • Scoop the cookies out with a large cookie scoop. 9 per sheet, leaving space in between as the cookies will spread. 
  • Bake at 350 for 10 minutes. Let cool on the hot cookie sheet for 2-3 minutes, then transfer to a cooling rack.
  • For perfectly round cookies swirl a round cookie cutter slightly larger than the cookies around each cookie while they are still hot.

Keywords: browned butter cookies, white chocolate cookies, white chocolate macadamia nut