Posted by Jess Larson on April 11th, 2025 (Updated July 29, 2025)
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These Brown Butter White Chocolate Macadamia Nut Cookies are a classic reimagined: chewy in the center, crisp at the edges, and packed with rich, toasty flavor. Browned butter and roasted macadamias add nutty depth, white chocolate brings creamy sweetness, and a hint of ginger cuts through it all with just enough warmth. Finally, a macadamia nut cookie that isn’t boring! 🙌🏼
Golden, Buttery, and Not Too Sweet—These Are Not Your Average White Chocolate Macadamia Nut Cookies!
Let’s be honest—white chocolate macadamia nut cookies are usually the least memorable option on the cookie plate. They’re often overly sweet, kind of bland, and just a bit…boring. 🥱😬
But as a Hawaiian gal who grew up loving buttery mac nuts, I knew that with a little love, these cookies could be so much better. So I got to work on a ✨glow-up✨, dialing up the flavor and balancing the sweetness with a few thoughtful (and delicious) twists.
It’s still a macadamia nut cookie at heart, but this version uses browned butter for depth, a little ginger for zing, and just enough white chocolate to keep things sweet without going overboard. The result is crispy at the edges, chewy through the center, and packed with flavor.
One bite, and I think you’ll agree: the most delicious white chocolate macadamia nut cookie you’ve ever tasted!
Maximum Flavor, Minimal Effort
3 foolproof secrets to low-fuss, flavor-packed dinners, learned from years working in restaurants.
This cookie dough starts with a classic base, then gets a craveable twist from browned butter, creamy white chocolate, macadamia nuts, and two kinds of ginger for warmth and spice.
How to Make the Best White Chocolate Macadamia Nut Cookies
This recipe comes together in a few easy steps: brown the butter, stir everything together in one bowl—no mixer needed! 🙌🏼—and bake until the edges are golden and set. Here’s what you’ll do:
First, brown the butter. Melt cubed butter in a light-colored skillet so you can easily spot the change in color. Swirl occasionally to help it cook evenly. Once it’s a deep amber and smells nutty, remove it from the heat and let it cool. Tip! ⇢ Don’t toss the browned bits at the bottom…that’s where the flavor is!
Once the butter cools slightly, mix it with brown and granulated sugars, then stir in the vanilla, egg, and egg yolk. The added yolk helps the cookies bake up soft and tender in the center.
Stir the dry ingredients into the wet: flour, baking soda, salt, and ground ginger. Fold in macadamia nuts, white chocolate chips, and chopped crystallized ginger until evenly combined.
🍪Important Tip ⇢ Rest the Dough! A short 10-15 minute rest at room temperature allows the flour to hydrate, which helps prevent the dough from spreading too much as they bake, giving you a perfectly thick and chewy white chocolate macadamia nut cookie.
Scoop the dough into balls, gently flattening the tops with your fingers…this helps them bake up evenly. Then, bake at 350°F for 10-12 minutes.
Pull the cookies from the oven when the edges are golden and the centers look just-set. They’ll continue to finish cooking as they cool.
While the cookies are still warm, top with a pinch of flaky sea salt to make all of the flavors pop.
My favorite cookie hack is prepping the dough on a lazy day and storing it for later. Then I can bake up some cookies whenever the craving hits! Just pop the prepared cookie dough balls in an airtight container in your freezer. You can bake the cookies straight from frozen, just add a minute or two to the bake time!
Buttery, spiced, and perfectly chewy…finally, a macadamia nut cookie I can’t get enough of!
I can’t wait for you to try these Brown Butter White Chocolate Macadamia Nut Cookies with Ginger! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy baking!
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 cupgranulated sugar
1large egg + 1egg yolk
1 tablespoonpure vanilla extract
2 cupsall-purpose flour
2 teaspoonsground ginger
1 teaspoonbaking soda
1 teaspoonkosher salt
1 cupwhite chocolate chips
½ cuptoasted macadamia nuts, roughly chopped
3 ouncescrystallized ginger, finely chopped (approx. ½ cup)
flaky sea salt, for finishing (optional)
Instructions
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.
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.
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.
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.
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.
Serve: Sprinkle the cookies with flaky sea salt and serve warm while the chocolate is still gooey. Enjoy!
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.
Follow along with Plays Well With Butter onInstagram,YouTube, Facebook, andPinterestfor more unfussy recipes that pack a big punch of flavor!
If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.
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