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A side shot of a stack of five white chocolate macadamia nut cookies, two broken in half, on white parchment paper on a white marbled surface. A dish of sea salt and additional cookies sit on the counter and on a plate in the background.

Brown Butter White Chocolate Macadamia Nut Cookies with Ginger

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  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Chilling Time: 10-15 Minutes
  • Cook Time: 10-12 minutes
  • Total Time: 55 minutes
  • Yield: 16-18 cookies 1x
  • Category: Cookies, Dessert Recipes
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Description

These Brown Butter White Chocolate Macadamia Nut Cookies with Ginger are a classic reimagined: chewy in the center, crisp at the edges, and full of rich, toasty flavor.

Browned butter and roasted macadamia nuts bring depth, white chocolate adds creaminess, and a hint of ginger cuts through the sweetness just enough.

Finally, a mac nut cookie that’s not boring.

Ingredients

Scale
  • ¾ cup (1 ½ sticks) unsalted butter
  • 1 cup packed dark brown sugar
  • ½ cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup white chocolate chips
  • ½ cup toasted macadamia nuts, roughly chopped
  • 3 ounces crystallized ginger, finely chopped (approx. ½ cup)
  • flaky sea salt, for finishing (optional)

Instructions

  1. Brown the butter: Add the butter to a medium skillet over medium-high heat. Cook for 3-4 minutes, swirling the pan or gently stirring to prevent burning, until the butter foams and takes on a dark amber hue with toasty bits on the bottom. Remove from the heat and transfer to a large mixing bowl. Let cool slightly, about 5-10 minutes.An overhead shot of a spoon resting in a small skillet of browned butter on a white marbled surface.
  2. Mix the wet ingredients: Once the butter is slightly cooled, add the brown sugar and granulated sugar. Mix well to combine. Add the egg, egg yolk, and vanilla, and mix again until smooth and glossy.An overhead shot of brown butter mixed with sugars, eggs, and vanilla in a pink, yellow and grey spotted bowl atop a white marbled surface.
  3. Finish the cookie dough: To the bowl, add the flour, ground ginger baking soda, and kosher salt. Mix until just combined. Fold in the white chocolate chips, macadamia nuts, and crystallized ginger.An overhead shot of macadamia nuts, crystallized ginger and white chocolate chips atop cookie dough in a pink, yellow and grey spotted bowl on a white marbled surface.
  4. Rest the dough: Let the dough rest at room temperature for 10-15 minutes to hydrate. Meanwhile, preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  5. Bake the cookies: Scoop the dough into 18-20 balls (about 3 tablespoons each) and gently flatten. Arrange on prepared baking sheets, spacing 2-3 inches apart. Bake one sheet at a time for 10-12 minutes, until the edges are golden and the centers are just set. Cool on the pan for 5-10 minutes, then transfer to a wire rack. Repeat with remaining dough. An overhead shot of eight baked white chocolate macadamia nut cookies on a parchment-lined baking sheet on a white marbled surface.
  6. Serve: Sprinkle the cookies with flaky sea salt and serve warm while the chocolate is still gooey. Enjoy!An overhead shot of several baked brown butter white chocolate macadamia nut cookies topped with sea salt on a pink plate on a white marbled surface. A yellow and white striped cloth napkin and a cooling rack with additional cookies sit alongside the plate.
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Equipment

Notes

  • Tips for browning butter perfectly: A light-colored skillet is ideal for browning butter—it makes it easier to see the color change. As the butter melts, it will begin to foam, sizzle, and pop—that’s normal! Keep an eye on the color as it shifts from golden to deep amber and the sizzling quiets down. Once browned, scrape every last bit (including the toasty brown bits at the bottom!) into your mixing bowl—they pack in so much flavor.

Storage, Freezing & Make-Ahead

  • Storage: These white chocolate macadamia nut cookies are best enjoyed within 1-2 days, though you can store any leftovers covered at room temperature for up to 4-5 days.
  • Make-ahead: To make ahead of time, prep the dough through Step 3, then scoop and slightly flatten the dough balls onto a baking sheet. Chill until firm, then transfer to a resealable freezer-safe bag or container.
  • Freezing: Freeze unbaked dough balls for up to 3 months. Bake straight from the freezer, adding 2-3 extra minutes as needed.

Find it online: https://playswellwithbutter.com/white-chocolate-macadamia-nut-cookies-with-brown-butter/