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The Best Brown Butter White Chocolate Macadamia Cookies

  • Author: Joy the Baker
  • Prep Time: 80
  • Cook Time: 12
  • Total Time: 1 hour 32 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 8 oz. (1 block) cream cheese, well softened
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup (1 stick) unsalted butter, melted to browned and cooled slightly (about 7 tablespoons browned butter)
  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1 cup instant milk powder
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/22 cups coarsely chopped macadamia nuts
  • 2 cups coarsely chopped white chocolate

Instructions

  1. In the bowl of stand mixer fitted with the paddle attachment, beat together the cream cheese and softened butter until light and creamy, about a minute. Make sure that both the cream cheese and butter are very well softened to avoid any lumps. Add the browned butter and sugars and beat until well combined. Add the eggs and vanilla extract and beat on medium-low speed for 3 minutes until pale and fluffy.
  2. In a medium bowl whisk together flour, milk powder, baking soda, baking powder, and salt until well combined.
  3. Add in the dry ingredients and mix until combined. Fold in the chopped nuts and white chocolate.
  4. Wrap the dough in plastic wrap (or cover the bowl in plastic wrap) and refrigerate for at least 1 hours, or overnight.
  5. Place a rack in the center and upper third of the oven and preheat oven to 350F. Line a baking sheet with parchment paper.
  6. Spoon out dough balls, a heaping 2 tablespoons of dough for each cookie. Place on the prepared baking sheets, providing at least 1 1/2 inches between each cookies. Bake the cookies for 11-12 minutes, until edges begin to brown but the middle is still a bit gooey! Cool before serving to allow them to hold their shape.