Description

Rich, chewy, and bursting with flavor, these Browned Butter White Chocolate Raspberry Cookies combine the toasty depth of browned butter with creamy white chocolate and tangy freeze-dried raspberries. Easy to make and full of gourmet charm, they’re perfect for home bakers looking to create a standout treat without the stress.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Brown the butter: Melt butter in a light-colored saucepan over medium heat, stirring until golden brown and nutty. Cool slightly.
Cream sugars: Mix browned butter with both sugars until light and fluffy.
Add eggs and vanilla: Beat in eggs and vanilla until smooth.
Mix dry ingredients: Whisk together flour, baking soda, baking powder, and salt. Slowly incorporate into wet ingredients.
Fold in add-ins: Gently stir in white chocolate and raspberries.
Chill: Cover and refrigerate dough for at least 1 hour.
Preheat oven to 350°F (175°C) and line baking sheets with parchment.
Scoop dough: Form 1-tbsp balls and space 2 inches apart.
Bake: 10–12 minutes until edges are golden.
Cool: Rest on sheet for 5 minutes, then transfer to wire rack.

Notes

Use a light-colored pan for butter so you can easily see the color change.

Freeze-dried raspberries are a must for proper texture—avoid fresh ones.

Cookies can be frozen post-baking or as raw dough.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 15g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg