I cannot tell you guys how excited I am to share this brown butter raspberry white chocolate cookie recipe with you. And just in time for the 4th of July! These cookies are red and white, they’re just lacking the blue. But where they lack in patriotic colors, they make up for in flavor!
These brown butter cookies may be my favorite ever. I think it is a toss up between these and my stuffed carrot cake cookies! I can’t get enough of either. Similar to the carrot cake cookies, these cookies are huge (6oz each)! Plus they have a little cornstarch in them to help them stay big and mounded instead of becoming super flat cookies.
If you know me well you know I am obsessed with brown butter. I love brown butter in cookies, and even on things like vegetables and meat. Brown butter has a nutty flavor that is so unique and gives cookies a depth of flavor that can’t be beat! It also smells incredible. You know if you smell brown butter in your kitchen that it is going to be a good day. Plus, it is really easy to make! It is made by heating the butter in a large sauce pan or medium pot. Then you let it cook on medium-low heat. The butter will start to bubble and boil, but after about 7-9 minutes, the bubbles will become smaller and it will look like foam. Once this happens you should start to smell the amazing, nutty smell of browning butter. Let it cook for about 30 seconds more, then take it off the heat and pour it into a heat safe container. As you pour it out, you will be able to see the brown color.
After you make the brown butter, it has to chill before the cookies can be made. It needs to become firm again, so about 2 hours in the fridge, or 30 minutes in the freezer if you are in a hurry. You can make the brown butter ahead of time if you would like, then it will be ready right when you are going to make your cookies!
Probably the most important part of these cookies are the raspberries! They are so good when paired with white chocolate and are an essential part of this cookie. However, these cookies are made with dried raspberries. Here is the kind I use, but they also are sold at Trader Joe’s! And probably other grocery stores as well. I have never tried making these cookies with fresh raspberries, but fresh raspberries have a lot of liquid that dried raspberries don’t, so they would throw off the ratio of wet and dry ingredients. Plus, dried raspberries are an excellent snack so if you have a few extra you can snack on them!
A few more notes about these cookies: 1. If you are not a fan of white chocolate, do not despair. You can substitute the white chocolate in these cookies for dark chocolate! 2. I think these cookies are best if they have time to completely cool. You can eat them hot out of the oven, but these cookies are so big and cook at such a high temperature, that the inside will be really soft and doughy. When they have time to completely cool, the inside has time to set, but is still so soft and doughy. It’s just perfect. If you make these, please save at least one to cool completely and see what I’m talking about. It takes some serious self-restrain to not eat them all when they are hot, but it is worth it!
Brown Butter Raspberry White Chocolate Cookies
ingredients
- 1 cup brown butter
- 1 1/2 cups dark brown sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 1 tbsp plain greek yogurt
- 3 cups flour
- 3 tbsp cornstarch
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup dried raspberries broken into smaller pieces
- 1 cup white chocolate
instructions
- To make the brown butter, melt 1 cup butter in a saucepan over medium heat. Let it continue to cook, stirring constantly. Cook for 10 minutes, until the butter foams up and begins to smell nutty. Pour it directly into another container and let it cool completely.
- Cream together brown butter and brown sugar for about 3 minutes until it is lighter and fluffy.
- Add eggs, vanilla, and yogurt and mix until combined.
- Add flour, cornstarch, baking soda, and salt, and mix until just combined.
- Add raspberries and white chocolate, and mix until just combined.
- Chill cookie dough in the fridge for at least 30 minutes.
- Preheat the oven to 400 degrees.
- Using a kitchen scale, scoop out dough until you have 6 oz for each dough ball. Place up to 6 dough balls on a cookie sheet.
- Bake for 9-11 minutes, until the top of the cookies are light brown.
- Allow the cookies to cool completely before eating, about 1 hour.
So decadent!
Fantastic recipe. Just enough sweetness to make it possible to devour the whole cookie. The sweetness of the white chocolate goes well with the dough, adding just a great texture with the raspberries. Crispy on the outside and gooey on the inside too!
Thank you! And yes — I always find myself devouring the entire cookie!!
One of the best cookies I have ever made! Your recipes never disappoint 🙂
YAY! so glad you loved them!!
Hi there! Made your cornbread cookie recipe this week and devoured! Looking forward to making this recipe next but I’m wondering, could the cornstarch and flour combo be replaced with 3 cups of cake flour?
hi! i would not recommend using cake flour. cake flour generally has 2 tbsp of cornstarch per 1 cup of flour, so adding 3 cups of cake flour will have too much cornstarch. but, if that’s the only flour you have, you can give it a shot!
I just tried this recipe, and something was off. My dough was super think and tough, so I’m not exactly sure what went wrong. They still turned out alright but they don’t seem like how they’re supposed to be. I was so excited for them to be like the picture! Lol
hi! i’m so sorry. it sounds like you had too much flour. if you try these again, i would recommending adding less flour and see if that helps! start by adding 1/2 cup less, then add 1-2 tbsp additions of flour until the dough is no longer sticky.
Hello! Love this recipe. Do you leave the cookies in big balls to cook, or do you smash them down a little?
hi! i usually flatten them a bit, but not much. test one or two and see how they cook in your oven and adjust from there!
Spectacular
thank you! so glad you enjoyed!
Can you use plain yogurt instead of greek? and would freezed raspberries work or no?
Thank you so much! Looking forward to trying this recipe!
Yes you can use plain yogurt! Frozen raspberries are still going to have a lot more liquid than freeze dried ones. So you can use them, but it will change the consistency of the cookie because of the extra liquid. You could also use freeze dried strawberries instead if those are easier to find!
Came here from the reel and I’m just wondering where the lemon zest comes in?!
hi! i think you’re looking for my lemon raspberry white chocolate cookies! you can find them here: https://www.thepalatablelife.com/lemon-raspberry-white-chocolate-cookies/