Prep 15 mins
Cook 10 mins
A forgotten Betty Crocker recipe.
Make and share this Brown Butter White Chocolate Macadamia Nut Cookies recipe from Food.com.
- 1⁄2 cup butter (no substitute)
- 1 cup light brown sugar or 1 cup dark brown sugar, packed
- 2 tablespoons milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1⁄2 macadamia nuts, coarsely chopped
- 1 cup white chocolate chunks or 1 cup white chocolate chips
- Preheat oven to 350 degrees. In a medium saucepan melt the butter, swirling and stirring the butter until nicely browned bits appear in the bottom of the pan. This may take about 5-7 minutes. Once the butter is browned, remove pan from heat and set aside to cool a bit while you measure out the dry ingredients and set them aside.
- In the bowl of a stand mixer add the brown sugar and slightly cooled butter. Beat on medium speed for about 2 minutes. Add egg and beat for one minute more. Add milk and vanilla extract and beat to incorporate.
- Turn the mixer off, scrape down the sides of the bowl and add the dry ingredients all at once. With either the stand mixer on low, or by hand with a spatula, incorporate the dry ingredients until just mixed inches Fold in the chopped nuts and white chocolate chips.
- Scoop two teaspoon sized balls onto a lined baking sheet. Bake for 9-11 minutes or until cookies are golden brown. Remove from oven and let rest of the baking sheet for 3 minutes before removing to a cooling rack.