The not-so-basic Brown Butter White Chocolate & Macadamia Cookies. They’re rich, nutty, and just a little bit extra—in the best way. Warm from the oven with crisp edges, gooey centers, and all the sweet-salty goodness you could ever want in a cookie. These didn’t stand a chance in our house.
There’s something magical that happens when brown butter meets white chocolate and macadamia nuts. It’s like a cookie glow-up—richer, toastier, a little fancier, but still just as comforting as your favorite childhood treat. These cookies didn’t last long in the Adarne household. And by “didn’t last long,” I mean they disappeared almost as soon as they came out of the oven. Everyone here’s a certified cookie monster — Daddydoodledoo included! Even Ykaie and Twinkle couldn’t stop sneaking back into the kitchen for “isa na lang“
These cookies are crispy on the edges, chewy in the middle, and packed with creamy chunks of white chocolate and buttery macadamia nuts. But the real star of the show? That brown butter. It gives the cookies a deep, nutty flavor that makes them taste a little more grown-up (even though my kids would definitely argue they’re just as fun and snackable).
Let me tell you how this batch came to be.
I had a stash of macadamia nuts from my aunt that I was saving for a special recipe, and after a long day of errands and household chores, I decided makagawa nga ng cookies. I browned the butter, added a splash of vanilla, and folded in all the good stuff. The kitchen smelled like toasted heaven. By the time the first tray came out of the oven, everyone had magically appeared, standing in line with a glass of cold milk in hand.
The warm cookies, fresh out of the oven, were soft and melty in the center—just the way we like them. There’s something so nostalgic about that first bite, when the white chocolate is still warm and gooey, and the macadamia nuts add just the right amount of crunch.
Honestly, this is one of those recipes that feels a little extra, but is secretly so easy. Perfect for weekend baking, potlucks, baon for your kids (or your husband, haha), or those days when you just need something sweet and homemade.
So go ahead, preheat that oven. You deserve a Brown Butter White Chocolate & Macadamia Cookies today. Or maybe three.
PrintBrown Butter White Chocolte & Macadamia Cookies
Ingredients
- 3/4 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 1 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt + more flaky seat salt for sprinkling
- 1 cups roughly chopped white chocolate
- 3/4 cups macadamia nuts, halved
Instructions
- Brown the butter – To brown butter, melt it in a light-colored pan over medium heat. Once melted, it will start to foam—stir occasionally and watch closely as the milk solids begin to turn golden brown and release a nutty, toasted aroma. This usually takes about 5–7 minutes. Once it reaches a rich, amber color (not burnt!), remove it from the heat immediately and transfer to a heat-safe bowl to stop the cooking. Don’t forget to scrape the brown bits at the bottom—‘yan ang nagpapasarap!
- In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix with a silicone spatula until well blended. Add the egg, the additional egg yolk, and vanilla extract, then stir until fully incorporated.
- Add the flour, baking soda, and salt, folding gently just until no visible streaks of flour remain. Be careful not to overmix—the dough should be soft and pliable, but not sticky; it should give slightly when pressed with your finger.
- Fold in the white chocolate chunks and macadamia nuts until evenly mixed throughout the dough. Again, avoid overmixing. Cover the bowl with plastic wrap or a lid and refrigerate the dough for at least 1 hour, or overnight for deeper flavor and better texture.
- When you’re ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove the dough from the fridge and let it sit at room temperature for about 20 minutes, or until it’s soft enough to scoop. Use a 1½-ounce cookie scoop to portion out the dough, placing each scoop about 2 inches apart on the baking sheets.
- Bake for 12 to 13 minutes, or until the cookies have puffed up and the edges turn a light golden brown, while the centers remain soft. Take the baking sheets out of the oven and, if desired, sprinkle the warm cookies with flaky sea salt. Let the cookies cool slightly on the baking sheets before serving or transferring to a wire rack to cool completely.
