If you’re looking for a cookie recipe that takes indulgence to the next level, these Browned Butter Macadamia Nut Cookies with White Chocolate Chips and Pecans are just what you need. The nutty richness of browned butter paired with crunchy macadamia nuts, creamy white chocolate chips, and the subtle warmth of pecans creates a cookie that’s irresistibly delicious. Whether you’re baking for a special occasion or simply treating yourself, these cookies are sure to satisfy your sweet tooth. Plus, with the option to chill the dough for extra flavor, you can make them as chewy and flavorful as you like!
Ingredients:
- For the Wet Ingredients:
- 1 cup of salted butter (1 stick) and unsalted butter (1 stick), browned
- 1⅓ cups dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- For the Dry Ingredients:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- For the Mix-ins:
- 2 cups pecans (optional)
- 1 bag of Ghirardelli white chocolate chip morsels (adjust to your liking)
- 2 small 4oz bags of macadamia nuts (or as many as you like)
Instructions:
Preheat Your Oven:
Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set it aside.
Brown the Butter:
In a saucepan, melt the butter over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma. Be sure to watch it closely to avoid burning or boiling over. Once browned, remove from heat and set aside to cool.
Combine Sugars and Butter:
In a large mixing bowl, combine the dark brown sugar and granulated sugar. Mix together using a whisk or spoon. Add the cooled browned butter and beat the mixture with a hand or stand mixer until creamy. Next, add the eggs and vanilla extract, beating until fully incorporated.
Prepare the Dry Ingredients:
In a separate bowl, mix together the flour, baking soda, baking powder, and salt.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Fold in the white chocolate chip morsels, macadamia nuts, and pecans (if using).
Chill the Dough:
Cover the cookie dough and chill it in the refrigerator for at least 30 minutes. For the best flavor and texture, chill the dough for 48 hours—the longer you chill, the better the cookies will be!
Scoop and Bake:
Preheat the oven to 325°F (163°C). Scoop the desired amount of dough onto the parchment-lined cookie sheet, leaving enough space between each cookie. Bake for about 14 minutes, or until the edges are golden brown and the centers are still slightly soft.
Cool the Cookies:
Let the cookies sit on the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy!
These cookies are best enjoyed with a cold glass of milk or a hot cup of coffee. Be warned—they’re incredibly addictive!
Serving and Storage Tips:
Serving Tips
- Serve Warm: For the best experience, enjoy these cookies warm, straight from the oven when the white chocolate chips are still gooey and melty. If they’ve cooled, you can microwave them for a few seconds to soften the chocolate again.
- Pair with Ice Cream: For a decadent dessert, serve these cookies with a scoop of vanilla, caramel, or even butter pecan ice cream. The warm cookies and cold ice cream create a perfect balance of textures and flavors.
- Coffee Companion: These cookies make a great pairing with a cup of coffee or hot chocolate. The nutty richness of the browned butter complements the flavors of your favorite hot beverage.
- Cookie Sandwich: Make a cookie sandwich by placing a scoop of your favorite ice cream between two cookies. Press gently and freeze for a bit to set the ice cream for a delightful treat.
Storage Tips
- Room Temperature: Store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft and chewy, place a slice of bread in the container—the moisture from the bread will help prevent the cookies from drying out.
- Refrigeration: If you prefer to prepare the dough ahead of time, it can be stored in the refrigerator for up to 48 hours. Chilling the dough not only saves time but also enhances the flavor and texture of the cookies, making them chewier and more flavorful.
- Freezing: For longer storage, you can freeze the cookie dough for up to 3 months. Scoop the dough into balls, freeze them on a baking sheet until solid, then transfer them to a freezer-safe bag or container. When you’re ready to bake, simply add a couple of extra minutes to the baking time—no need to thaw the dough first.
- Freezing Baked Cookies: Baked cookies can also be frozen for up to 3 months. Let them cool completely before placing them in a freezer-safe bag or container. To enjoy, thaw the cookies at room temperature or warm them in the oven or microwave for a freshly baked taste.
Variations:
- Milk Chocolate Macadamia Nut Cookies: Substitute the white chocolate chips with milk chocolate chips for a creamier, sweeter flavor. The combination of milk chocolate with macadamia nuts creates a rich and indulgent cookie.
- Dark Chocolate and Sea Salt: Swap out the white chocolate chips for dark chocolate chips, and sprinkle a little sea salt on top of each cookie before baking. The contrast between the dark chocolate and sea salt adds a sophisticated touch to these cookies.
- Triple Nut Cookies: Add a mix of your favorite nuts such as walnuts, almonds, or hazelnuts along with the macadamia nuts and pecans. The variety of nuts provides different textures and flavors, making each bite unique.
- Coconut Macadamia Nut Cookies: Add 1 cup of sweetened shredded coconut to the cookie dough for a tropical twist. The coconut pairs beautifully with the white chocolate and macadamia nuts, adding a chewy texture and a hint of sweetness.
- Cranberry White Chocolate Macadamia Nut Cookies: Stir in 1 cup of dried cranberries along with the white chocolate chips and macadamia nuts. The tartness of the cranberries balances the sweetness of the white chocolate and adds a festive flair, perfect for holiday baking.
- Peanut Butter Chocolate Chip Cookies: Replace the macadamia nuts with chopped peanuts and use peanut butter chips instead of white chocolate chips. The result is a nutty, rich cookie that peanut butter lovers will adore.
- Espresso Infused Cookies: Add 1-2 teaspoons of instant espresso powder to the dry ingredients for a coffee-flavored twist. The espresso enhances the flavor of the chocolate and gives the cookies a slightly bitter edge that complements the sweetness.
- Oatmeal Macadamia Nut Cookies: Incorporate 1 cup of old-fashioned oats into the cookie dough for added texture and a hearty feel. The oats give the cookies a chewy texture and make them a bit more substantial.
- Nut-Free Option: If you prefer a nut-free version, simply omit the macadamia nuts and pecans. You can increase the amount of white chocolate chips or add other mix-ins like toffee bits or crushed pretzels for a different flavor and texture.
- Gluten-Free Cookies: Make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to use a 1:1 ratio gluten-free flour to maintain the texture and structure of the cookies.
FAQs:
- Can I use unsalted butter instead of a mix of salted and unsalted butter?
Yes, you can use all unsalted butter if you prefer. Just add an extra pinch of salt to the dry ingredients to balance the flavors. - How do I prevent the butter from burning when browning it?
Browning butter requires close attention. Cook the butter over medium heat, stirring constantly. Once it starts to turn golden and gives off a nutty aroma, remove it from the heat immediately to prevent burning. - Can I skip chilling the dough before baking?
Chilling the dough is recommended as it helps the cookies hold their shape and enhances the flavor. However, if you’re short on time, you can bake them right away, but they may spread more and have a slightly different texture. - What if I don’t have macadamia nuts?
You can substitute macadamia nuts with other nuts like almonds, walnuts, or hazelnuts, or simply increase the amount of white chocolate chips for a nut-free option. - How can I make these cookies chewier?
For chewier cookies, make sure to chill the dough for at least 48 hours. You can also slightly underbake the cookies, leaving the centers soft while the edges are golden.
These Browned Butter Macadamia Nut Cookies with White Chocolate Chips and Pecans are a delightful treat that you’ll want to make over and over again. The combination of nutty browned butter, crunchy nuts, and sweet white chocolate creates a cookie that is both rich and satisfying. Whether you’re baking for a crowd or just for yourself, these cookies are sure to become a favorite. So go ahead, indulge, and enjoy every bite of this delicious creation!