Mini Brown Butter White Chocolate Chip Macadamia Nut Cookies
Mini cookies reminiscent of Mrs. Field's nibblers! These cookies are made with brown butter, chopped macadamia nuts and lots of white chocolate chips!
Servings: 30 mini cookies
Ingredients
- 8 tbsp unsalted butter
- ½ cup dark brown sugar
- ¼ cup white sugar
- 1 jumbo egg
- 1 tsp vanilla extract
- ½ tbsp yogurt
- 1 cup plus 2 tbsp all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup chopped macadamia nuts
- ⅔ cup white chocolate chips
Instructions
- Brown the butter in a saucepan. Continuously whisk the butter until brown flecks appear at the bottom of the saucepan. Once you see the brown specks begin to form, remove from heat and pour into a separate bowl.
- Once your brown butter has cooled, add it to a mixing bowl along with the dark brown sugar and white sugar. Whisk until all is combined evenly.
- Add in your egg, vanilla extract, and yogurt. Mix thoroughly.
- Next, add your flour, baking soda, baking powder, and salt to the mixing bowl and combine until all the dry ingredients disappear.
- Gently fold in your chopped macadamia nuts and white chocolate chips with a silicone spatula.
- Wrap your cookie dough in plastic wrap, and let chill in the fridge for at least 2 hours.
- After your cookies have chillled for at least 2 hours, preheat your oven to 350° Fahrenheit.
- Create small balls of dough on a parchment-lined baking sheet using a 1 tablespoon measuring spoon or a 1 tablespoon cookie scoop.
- Bake in the oven for around 7-8 minutes or until desired golden color.
- Allow the cookies to cool on the sheet for a few minutes before transferring to a wire rack. Enjoy!
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