Brown Butter Macadamia Nut Cookies
I find something magical about the smell of brown butter swirling through the kitchen. The moment I learned how that nutty and rich aroma transforms a simple cookie, I never looked back. These Brown Butter Macadamia Nut Cookies are my homemade take on a bakery favorite, soft, chewy, and full of buttery flavor. These cookies are the cozy treat that's both classic and elevated, simple to make and yet irresistibly delicious.
Servings: 34 servings
Ingredients
- 1 cup + 2 tablespoons unsalted butter, browned *see notes
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 and ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup white chocolate chips
- 1 cup macadamia nuts, toasted
Instructions
- Heat a skillet or saucepan over medium heat and melt the butter. Whisk occasionally as the butter melts.
- Let the butter melt completely, then continue cooking, stirring often. The butter will start to foam and crackle as the water evaporates. Watch the butter closely at this step because it will begin to brown quickly.
- After a few minutes, the crackling will quiet down, and the milk solids at the bottom will start to turn golden brown. Keep stirring so they don’t burn. When the butter turns an amber color and has a nutty smell, remove from the heat immediately and pour into mixing bowl (including the brown bits!) to cool. Allow the butter to cool for 20-30 minutes before making the cookies.
- While butter is cooling toast the macadamia nuts in a 350℉ oven for 3-5 minutes. Watch closely so the nuts do not burn.
- Once the butter has cooled add the granulated sugar and brown sugar to the mixing bowl and cream together using a stand or hand mixer.
- Add the vanilla extract and eggs to the mixing bowl.
- Combine the flour, baking soda, and salt in a separate bowl. Gradually add to the butter mixture, mixing on low speed only until the dry ingredients are fully incorporated.
- Use a spatula to stir in the white chocolate chips and macadamia nuts.
- Use a cookie scoop (I used a #40) to scoop dough balls onto a parchment lined cookie sheet. Bake in the 350℉ oven for 11 minutes. The cookies will be lightly brown and firm up on the sheet as they cool.
Notes
Brown Butter Tips
Brown butter adds a rich, nutty flavor that takes these macadamia nut cookies to the next level. To make it, melt the butter in a light-colored pan over medium heat so you can watch it carefully, stirring often. It goes from golden to burnt quickly, so remove it from the heat as soon as it smells nutty and fragrant. You’ll notice the recipe calls for 1 cup plus 2 tablespoons of butter — the extra 2 tablespoons account for the small amount of butter that evaporates during browning, ensuring your cookies stay soft and perfectly textured. Let the brown butter cool slightly before mixing it into your dough. You can even make it ahead and store it in the fridge, warming it slightly before use.
You can make these cookies without the brown butter and just use regular unsalted butter. They will still taste amazing- just use 1 cup of butter.