Ingredients

• 2 sticks (1 cup) butter, at room temperature (you will brown 1 stick)
• 8 ounces cream cheese, at room temperature
• 1 cup light brown sugar, packed
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 cup instant milk powder
• 1 to 1½ teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon kosher salt (reduce if using salted butter)
• 1 to 1½ cups coarsely chopped macadamia nuts
• 2 cups white chocolate chips or chunks

Instructions

Melt 1 stick of butter in a small saucepan over medium heat. The butter will melt, separate into milk solids and clear butter, foam, then begin to brown. This step takes longer than you might expect — watch closely and stir frequently because once browning begins it can progress quickly. When the solids are golden brown and the butter gives off a nutty aroma, remove from heat and let cool slightly.

In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining stick of butter together with the cream cheese until completely combined and smooth. Add the cooled browned butter plus the brown and granulated sugars, and beat until the mixture is light and fluffy. Add the eggs and vanilla extract and beat on medium-low for about 3 minutes, until the batter is pale and airy.

In a separate bowl, whisk together the all-purpose flour, instant milk powder, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture and mix just until combined. Fold in the chopped macadamia nuts and white chocolate by hand. Cover the bowl with plastic wrap and refrigerate until the dough is chilled — at least 1 hour. Chilling helps control spread and improves texture.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Using an ice cream scoop or tablespoon, portion dough into balls about 2 tablespoons each and place on the prepared sheets, leaving about 1 to 1½ inches between each cookie. Slightly flatten each dough ball with the bottom of a glass (lightly flour the glass if needed to prevent sticking). Bake for 11 to 13 minutes, until the edges begin to brown but the centers remain soft. Let cookies sit on the baking sheet for 2 minutes after removing from the oven, then transfer to a cooling rack.

Notes & Tips

Inspiration for this recipe came from classic browned butter macadamia cookie recipes. A few tips to get the best results:

• Browned butter: swirl the pan occasionally and remove immediately once you smell the nutty aroma and see small brown flecks — carryover heat will continue to brown slightly.
• Room temperature ingredients help the batter emulsify properly; bring cream cheese and eggs to room temp before mixing.
• Chill the dough: refrigerating at least an hour gives better texture and prevents excessive spreading while baking.
• Make-ahead: dough can be chilled overnight or frozen in balls. Thaw slightly before baking and add a minute or two to the bake time if baking from fully chilled.
• Storage: store cooled cookies in an airtight container at room temperature for up to 3–4 days; for longer storage, freeze in a sealed container for several months.
• Variations: substitute macadamia nuts with chopped pecans or walnuts, or swap some white chocolate for milk or dark chocolate chips for a different balance of sweetness.

Category: Cookies, Dessert