These white chocolate macadamia nut cookies are soft and chewy, made with brown butter, have a rich and nutty flavor combination that is simply irresistible, and are easy to make.
Brown butter. Brown butter is my new obsession for cookies, you guys. Oh, it’s so amazing. It makes cookies so soft and chewy, and it gives them an amazing nutty flavor that’s subtle and a little toffee-like. The best part is that browning the butter is super easy to do, and it works in almost any cookie! I recently combined brown butter with my white chocolate macadamia nut cookies, and wow. It’s AH-mazing. I knew I had to share the recipe with all of you. After all, what kind of a foodie friend would I be if I denied you all!
White Chocolate Macadamia Nut Cookies
These delicious cookies start with a simple cookie dough that uses brown butter, an extra egg yolk, and sour cream for an ultra-chewy and soft texture and complex flavor. Then, I fold in chopped macadamia nuts and white chocolate chips and bake the cookies until they’re perfectly golden. Finally, I top them with a bit of sea salt to complement the cookies’ flavor and serve. It takes no longer than a regular cookie recipe, and the results are absolutely fantastic.
Why You’ll Love This White Chocolate Macadamia Nut Cookie Recipe
- They are made with delicious browned butter which gives the cookies a richer, more complex flavor.
- The white chocolate chips and the macadamia nuts are a perfect flavor combination. The white chocolate is sweet and creamy, while the macadamia nuts are rich and nutty.
- They are so soft and chewy, and the browned butter helps to create a tender cookie, and the white chocolate chips and the macadamia nuts make these cookies even more delicious.
White Chocolate Macadamia Nut Cookies Ingredients
You’ll only need some basic baking ingredients to make these cookies. If you do any amount of baking at all, you probably have them all in your kitchen right this second. And if you don’t, it will take you 10 minutes of walking through the grocery store to get them.
- All purpose flour
- Baking soda
- Salt
- Butter
- Brown sugar
- Granulated sugar
- Large egg + 1 egg yolk
- Vanilla extract
- Sour cream
- White chocolate chips
- Macadamia nuts
- Sea salt, for topping, optional
How to Make White Chocolate Macadamia Nut Cookies
Although you’ll be browning butter for these cookies, this recipe is no more difficult than any other. Browning the butter only takes a few minutes, and it’s easy to do. This is one for everyone!
Step 1: Brown the Butter
Cook the butter in a frying pan over medium heat, stirring constantly, until it becomes amber. Then, remove it from the heat immediately. Pour the browned butter into a large mixing bowl and let it cool for 10 to 15 minutes.
Step 2: Combine the Wet Ingredients
Add brown sugar and sugar into the brown butter. Stir until combined. Using an electric mixer, beat the egg, egg yolk, vanilla, and sour cream to the brown butter mixture until combined.
Step 3: Combine the Dry Ingredients
Whisk the flour, baking soda, and salt together in a medium bowl.
Step 4: Make the Cookie Dough
Gradually add the dry ingredients to the wet ingredients, beating on low speed until combined. Then, fold in the white chocolate chips and macadamia nuts.
Step 5: Bake
Scoop out dough portions with a 1-inch cookie scoop, roll the portions into balls, and place the cookie dough balls on an ungreased cookie sheet. Then, bake at 350 for 10 to 11 minutes or until the edges start to brown.
Step 6: Cool
Remove the cookies from the oven, sprinkle them with a bit of sea salt, if desired, and let them sit on the cookie sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
Recipe Tips
- Remove the butter from the heat when it becomes a deep golden color. Amber is not dark brown. That’s burned.
- Be sure your brown butter is cooled before adding it to the wet ingredients. You don’t want scrambled eggs in your cookies!
- Don’t skip the process of leaving your cookies on the cookie sheet. That carry-over time is what cooks them to perfection.
- Refrigerate the cookie dough, if desired.
Variations
- If you don’t have sour cream, you can use full-fat Greek yogurt.
- Use this cookie dough as a base for any of your favorite mix-ins.
- Try adding toffee chips to the dough, as well.
- Chopped pecans and walnuts work well with this recipe.
What to Serve with White Chocolate Macadamia Nuts Cookies
These cookies are perfect with a glass of milk or a cup of coffee or tea. You can also make them part of a larger dessert spread with other cookies, pastries, cakes, cupcakes, and the like for a special occasion.
Recipe FAQ
Cookie dough only needs to be refrigerated before baking if you’re going for a certain texture or it’s called for in the recipe.
Chilling cookie dough solidifies the butter in the dough. This makes the cookie spread more slowly and creates a cookie with a crispier edge and chewier center.
There are several brands of white chocolate chips that routinely receive the highest marks for baking.
Ghirardelli Classic White Chips
Nestle Tollhouse Premier White Morsels
Hershey’s Premier White Creme Chips
White chocolate chips cookies – and most cookies, for that matter – freeze very well and will last for up to 3 months if stored properly.
How to Store Leftover White Chocolate Macadamia Nut Cookies
Store these cookies in an airtight container for up to 2 weeks at room temperature. For longer storage place them in an airtight, freezer-safe container in single layers separated by parchment paper and freeze for up to 3 months.
Try These Delicious Chewy Cookies Today
These white chocolate macadamia nut cookies combine the traditional flavors of this classic cookie with brown butter to create a super chewy, moist cookie with a subtle nuttiness that everyone loves. With a recipe that’s no more challenging than any other basic cookie recipe and a flavor you’ll never forget, this cookie needs to be on your list! Give it a try!
More Delicious Cookie Recipes You’ll Enjoy
These White Chocolate Chip Cookies are loaded with cranberries and pecans and are a delicious, soft and chewy cookie recipe that is great for any occasion and are always a welcome addition to any party or special gathering.
White Chocolate Macadamia Nut Cookies
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- 1 ½ cup brown sugar
- ¼ cup sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoon vanilla extract
- 1 tablespoon sour cream
- 1 ½ cups white chocolate chips
- 1 cup macadamia nuts, coarsely chopped
- Sea salt for topping, optional
Instructions
- Preheat the oven to 350°.
- In a frying pan, brown butter over medium heat, stirring constantly until butter turns an amber color. Remove from heat as soon as the butter starts to brown.
- Pour browned butter into a medium bowl and set aside to cool for 10-15 minutes.
- Add brown sugar and sugar into the brown butter. Stir until combined.
- Using an electric mixer, beat the egg, egg yolk, vanilla, and sour cream to the brown butter mixture until combined.
- In a medium bowl, whisk flour, baking soda and salt together. Gradually add dry ingredients into wet ingredients and beat on low speed until combined.
- Stir white chocolate chips and macadamia nuts into cookie dough.
- Using a 1 inch cookie scoop, roll cookie dough and place on ungreased baking sheet(s).
- Bake for 10-11 minutes or until edges start to brown.
- Remove from the oven, sprinkle a bit of sea salt on each cookie, let sit on the cookie sheet for 5 minutes, then remove and place on a wire rack to cool.
Notes
Here are a few pics that are perfect to save to your favorite Pinterest boards on Pinterest. Also, you can follow us on Pinterest, Facebook and Instagram. Remember to “like” or “follow” us on all social media.
