Name: Browned Butter White Chocolate Raspberry Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 35 min
Yield: 24 cookies
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter; 1 cup packed light brown sugar; ½ cup granulated sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 2½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; 1 teaspoon kosher salt; 1 cup white chocolate chips or chunks; 1 cup freeze-dried raspberries

There’s something truly magical about a homemade cookie that’s packed with gourmet flavor but simple enough to whip up on a weekday. These White Chocolate Raspberry Cookies challenge the idea that gourmet baking has to be complicated. With the nuttiness of browned butter, the sweet creaminess of white chocolate, and the tart punch of freeze-dried raspberries, each bite is a balance of flavor and texture. They’re ideal for busy home bakers looking for something special yet straightforward.

As the founder of SofyaRecipes, my mission is to help home cooks feel confident crafting gourmet-inspired dishes that are easy to prepare. These cookies are a perfect example of that philosophy—easy enough for everyday baking, impressive enough for any gathering. Plus, with just 20 minutes of prep and a short bake time, they fit right into your daily routine.

Want more ideas for stunning cookies? Try our Easy Air Fryer Leopard Print Cookies or these beautiful Swedish Cookies with Jam next!

Why You’ll Love These Chocolate Raspberry Cookies

There’s something so comforting about a warm, homemade cookie, and these Chocolate Raspberry Cookies take it to the next level. The browned butter gives them a deep, nutty flavor that’s pure magic, while the white chocolate chips add a creamy sweetness that melts in your mouth. Then there’s the freeze-dried raspberries—they bring a burst of tangy fruitiness that makes every bite absolutely addictive.

At SofyaRecipes, my goal is to make gourmet flavors accessible for home cooks of all levels, and this recipe is a perfect example. These white chocolate raspberry cookies are simple enough for a weeknight baking session but impressive enough to share at a playdate or office potluck. They’re also a great way to treat yourself after a long day—because you deserve it! With a prep time of about 20 minutes (plus an hour to chill the dough) and a bake time of 10-12 minutes, you’ll have a batch of 24 cookies ready to enjoy in no time. Let’s dive into the recipe!

Contents show

What You’ll Need: Ingredients

Here’s everything you need to make a batch of these chewy, flavorful Chocolate Raspberry Cookies:

1 cup (2 sticks) unsalted butter – We’ll brown this to unlock that deep, nutty richness.
1 cup packed light brown sugar – Adds a warm, caramelized sweetness.
½ cup granulated sugar – Helps balance the moisture and sweetness.
2 large eggs – Room temperature eggs help create a smooth, cohesive dough.
2 teaspoons pure vanilla extract – Infuses warmth and depth into every bite.
2½ cups all-purpose flour – Provides structure to our chewy cookies.
1 teaspoon baking soda – Gives the cookies their rise.
½ teaspoon baking powder – Enhances the softness and lift.
1 teaspoon kosher salt – Balances the flavors and heightens the sweetness.
1 cup white chocolate chips or chunks – Brings a creamy, melty texture.
1 cup freeze-dried raspberries – Adds tangy contrast and vibrant bursts of flavor.

Substitutions

Butter: If you’re out of unsalted butter, reduce the salt in the recipe when using salted butter.
White Chocolate: Dark chocolate or ruby chocolate can be substituted.
Raspberries: Freeze-dried strawberries are a suitable alternative if raspberries aren’t available.

Timing

Prep Time: 20 minutes
Chill Time: 1 hour (can reduce to 30 minutes if needed)
Bake Time: 10–12 minutes
Total Time: Approx. 1 hour 35 minutes

These cookies take about 20% less time than traditional bakery-style cookies that often require longer chilling or multiple baking stages.

How to Make Browned Butter White Chocolate Raspberry Cookies

Let’s break this down into simple steps that anyone can follow. You’ve got this!

Step 1: Brown the Butter

Use a light-colored saucepan to clearly see the color change. Melt the butter over medium heat, stirring as it foams. It will take about 5–7 minutes to turn a golden brown with a nutty aroma. Immediately remove from heat and let cool.

Step 2: Cream Sugars and Butter

In a large bowl, mix browned butter, brown sugar, and granulated sugar. Beat until combined and lightened in color—about 2 minutes. This step creates the chewy base for your cookies.

Step 3: Add Eggs and Vanilla

Incorporate the eggs and vanilla into the sugar mixture, beating until the batter is glossy, smooth, and fragrant. This should take 1 minute.

Step 4: Combine Dry Ingredients

Whisk flour, baking soda, baking powder, and salt in a separate bowl. Gradually mix into the wet ingredients, stirring only until just combined. Overmixing can lead to tough cookies.

Step 5: Fold in Add-Ins

Gently fold in white chocolate and freeze-dried raspberries. Stir carefully to avoid crushing the berries, ensuring bursts of tangy flavor in every cookie.

Step 6: Chill the Dough

Cover the dough and refrigerate for at least one hour. This step enhances texture and prevents excessive spreading.

Step 7: Preheat and Prepare

Set your oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 8: Portion the Dough

Scoop out rounded tablespoons of dough, spacing each cookie about 2 inches apart.

Step 9: Bake

Bake for 10–12 minutes or until edges are golden and centers are just set.

Step 10: Cool

Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.

Cooking Tips to Make It Even Easier

I’ve baked these white chocolate raspberry cookies more times than I can count, and here are some tricks I’ve learned to make the process a breeze:

Don’t Skip the Chill: Chilling the dough keeps the cookies from spreading too much. If you’re impatient (I’ve been there!), you can pop the dough in the freezer for 20 minutes instead.
Watch the Butter: Browning butter can go from perfect to burnt in seconds, so keep an eye on it. If it starts to smell bitter, you’ve gone too far—start over with a fresh stick.
Freeze-Dried vs. Fresh: Don’t use fresh raspberries—they’ll make the dough too wet. Freeze-dried raspberries give you all the flavor without the mess.
Make Ahead: You can chill the dough overnight if you want to bake the next day. Just let it sit at room temp for 10 minutes before scooping. For more baking tips, check out this baking tips.

Nutritional Information (Per Cookie)

Calories: 180
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
Sodium: 120mg
Carbohydrates: 24g
Fiber: 1g
Sugars: 15g
Protein: 2g

Healthier Alternatives

Butter: Substitute half the butter with mashed avocado or unsweetened applesauce.
Sugar: Use coconut sugar or erythritol for lower glycemic impact.
Flour: Swap for oat flour or almond flour for a gluten-free option.
Chocolate: Use dark chocolate chips for reduced sugar.
Eggs: Use flax eggs to make them vegan.

For a healthy no-sugar twist on a classic, you might love our Sugar-Free Banana Blondies as well.

Serving Suggestions

These cookies are versatile and delicious in any setting:

Morning Coffee Treat: Enjoy warm cookies with a fresh brew.
Lunchbox Surprise: A fun and flavorful snack for kids and adults.
Holiday Cookie Swap: Festive and unique, they stand out from the rest.
Gifting: Package in a tin for birthdays or hostess gifts.

Craving something fruity? Our Fruit Pizza Cookies are another fun and colorful option for cookie lovers.

Common Mistakes to Avoid

Skipping Chill Time: Don’t skip this—it helps cookies retain shape.
Overbaking: Cookies should look slightly underdone in the center.
Using Fresh Raspberries: These will make the dough too wet.
Crushing Berries: Stir gently to preserve texture.

Storing Tips

Room Temp: Store in an airtight container up to 5 days.
Freezing Baked Cookies: Freeze up to 1 month.
Freezing Dough: Scoop and freeze dough balls; bake straight from the freezer.

Want something extra chocolatey for your freezer stash? Check out our Brownie Cookie Fusion Delights!

A Sweet Memory from My Kitchen

A couple of years ago during a holiday cookie swap in Chicago, I introduced Chocolate Raspberry Cookies made with browned butter, white chocolate, and raspberries. They became an instant hit among my friends, who praised their unique taste. I ended up sharing the recipe with everyone, and these cookies have since become a staple treat in our home. They are perfect for lifting spirits or surprising my kids with an after-school treat. I hope they add a little sweetness to your day as well!

Why These Cookies Fit Your Life

Let’s talk about why these cookies are perfect for you. If you’re a busy mom, they’re a lifesaver for school events, playdates, or just a quiet moment with your coffee after the kids are in bed. You can make the dough ahead of time, bake a batch when you have a spare 15 minutes, and have a treat ready to go. If you’re a professional, they’re a great way to unwind after a long day or to share with coworkers—trust me, they’ll make you the office hero!

At 180 calories per cookie, they’re a little indulgence you can feel good about. Plus, the recipe is flexible. If you’re not a fan of white chocolate, you can swap it for dark chocolate chips for a richer flavor. If you can’t find freeze-dried raspberries, try freeze-dried strawberries instead—they’ll still give you that fruity pop. For more cookie inspiration, check out our Caramel Coconut Chocolate Chip Cookies—they’re another crowd-pleaser!

Variations to Try

Here are some fun ways to switch up these Chocolate Raspberry Cookies:

Dark Chocolate Swap: Use dark chocolate chips instead of white for a deeper, richer flavor.
Nutty Addition: Add ½ cup of chopped almonds or pecans for a bit of crunch.
Drizzle Finish: Melt some extra white chocolate and drizzle it over the cooled cookies for a bakery-style look.

If you love baking with raspberries, you might also enjoy our Raspberry lava cake—they’re another delicious way to enjoy that berry goodness.

A Little Sweetness for Your Day

So, the next time you’re craving a homemade treat or need something to share with friends, whip up a batch of these Chocolate Raspberry Cookies. They’re the perfect mix of rich, nutty, and fruity, with a chewy texture that’ll keep you coming back for more. Whether you’re sneaking one with your morning coffee or packing them in your kids’ lunchboxes, they’re sure to bring a smile to your face. For more baking ideas, explore our recipe collection at SofyaRecipes—I can’t wait to hear what you think!

F.A.Qs

Can I use fresh raspberries instead of freeze-dried?

I wouldn’t recommend it—fresh raspberries will make the dough too wet and mushy. Stick with freeze-dried for the best texture and flavor.

How do I store these cookies?

Keep them in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to a month—just thaw at room temperature when you’re ready to enjoy.

Can I skip browning the butter?

You can, but you’ll miss out on that deep, nutty flavor that makes these cookies so special. If you’re short on time, just melt the butter and proceed—it’ll still be delicious!

What if I don’t have a light-colored saucepan?

A light-colored pan helps you see the butter’s color change, but you can use any saucepan. Just rely on the smell—it should be nutty, not burnt—and watch the time closely.