If you’re looking for a gourmet twist on a classic cookie, these Brown Butter Macadamia White Chocolate Chip Cookies are a must-bake. Buttery, nutty, gooey, and golden — they’re soft in the center with crisp edges and loaded with sweet, creamy white chocolate chips and crunchy macadamia nuts. Best of all? The brown butter adds a rich, toffee-like depth that takes them over the top.Whether you're baking for a holiday cookie exchange, a weekend treat, or simply craving something extra special, this recipe delivers bakery-level flavor — with easy, everyday ingredients.Why You’ll Love These Cookies:Brown butter = BIG flavor. Browning the butter brings out a rich, nutty aroma that perfectly complements the sweet white chocolate and buttery macadamias.Soft, chewy centers with crispy edges. The ideal cookie texture.Simple ingredients, elevated flavor. No fancy techniques — just one game-changing step (hello, browned butter).Freezer-friendly. Make the dough ahead and bake fresh anytime.Tips for the Best Brown Butter Cookies:💡Cool the browned butter slightly before mixing, so it doesn’t cook the eggs.💡Use quality white chocolate — chunks or chips both work, but real cocoa butter makes a difference.💡Don’t skip the chill! Chilling the dough helps control spread and deepens flavor.Storage & Freezing:✅ Store in an airtight container at room temperature for up to 5 days.✅ Freeze the dough: Scoop into balls, freeze on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen (add 1–2 minutes to baking time).More Cookie Recipes You’ll Love:Carrot Cake CookiesSalted Double Chocolate Chunk CookiesCoconut Sugar Chocolate Chip CookiesThese Brown Butter Macadamia White Chocolate Chip Cookies are what cookie dreams are made of — rich, nutty, sweet, and crave-worthy. They’re easy enough for weeknight baking, but impressive enough to share. And once you taste that brown butter magic? There’s no going back.📌 Save this recipe for your next baking day and tag me when you make them! #brownbuttercookies #whitechocolatechipcookies #macadamiacookies
Ingredients
- 1 cup salted butter
- 1 cup packed brown sugar
- ½ cup sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 2 ¼ cup all-purpose flour
- 1 teaspoon cornstarch
- 1 tsp baking soda
- ½ tsp sea salt
- 1 ½ cups white chocolate chips
- ½ cup macadamia nuts
- Optional: flaky sea salt for topping
Instructions
For the Brown Butter:
- Cut the butter into 1- inch chunks and place in small pot or skillet.
- Melt the butter over medium heat and stir constantly. Once melted, the butter will begin to foam. Keep stirring. After 5-7 minutes, the butter will begin to notice golden brown specks in the bottom of the pan. It will have a nutty aroma. Remove from the heat immediately to ensure it doesn’t burn.
- Pour the browned butter into a medium-sized bowl, being sure to scrape out all the golden bits (this is where all the flavor is!) Allow to cool for 5 minutes. Don’t cool longer than that because the butter will begin to thicken which will make the cookie dough dry and crumbly.
For the Cookie Dough:
- Whisk the brown sugar and granulated sugar into the bowl with the cooled brown butter (hot butter will cook the eggs--yuck) and then whisk in the eggs and vanilla extract. Set aside.
- In a large bowl, whisk the flour, cornstarch baking soda and salt together.
- Pour the wet ingredients into the dry ingredients, and mix just until combined.
- Fold in the white chocolate and macadamia nuts.
- Cover cookie dough and chill in the refrigerator for 1-2 hours and up to 3 days before baking. **If you plan to chill the dough for longer than 2 hours, allow the dough to sit at room temperature for at least 20-30 minutes before rolling and baking in the next step or it will be too hard to scoop.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Roll or scoop the dough into balls. Place 3 inches apart on the baking sheets and press down slightly. Top each cookie with a pinch of flaky sea salt and bake for 10-14 minutes or until the edges appear set. Halfway through baking, bang the sheet pan on the oven rack to flatten them a bit.
- Remove from the oven and allow cookies to cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 249kcalCarbohydrates: 29gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 36mgSodium: 173mgPotassium: 75mgFiber: 1gSugar: 20gVitamin A: 260IUVitamin C: 0.1mgCalcium: 39mgIron: 1mg
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