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Brown Butter Raspberry White Chocolate Cookies. Homemade cookies made with nutty browned butter, rich brown sugar, and one very special ingredient that sets them apart—fresh raspberries! And let’s not forget the swirl of sweetened condensed milk that caramelizes around the edges of each cookie. They’re soft, gooey, a little crisp, and honestly? Magical!
What was your favorite cookie as a kid? Mine—then and now—has always been my mom’s warm-from-the-oven chocolate chip cookies. No one made them quite like her. She’d always whip up a batch and a half, fully knowing we’d sneak spoonfuls of dough before they even hit the oven. Honestly, I’m still not sure what was better—the dough or the finished cookie.
Maybe it was both. But I think more than anything, it was the experience that made them special. Baking in the kitchen with my mom will always be one of my favorite memories.
Now, my mom was firmly a chocolate chip-only kind of baker—so I didn’t grow up with many other types of cookies. Even at school pizza days, I always went for the chocolate chip. I never understood why the peanut butter cookies didn’t have any chocolate. Cookies without chocolate chips just didn’t make sense to me.
But now? I know better. I’ll always love a classic chocolate chip cookie, but I have to say—this cookie right here might just rival it.
Fresh raspberries, creamy white chocolate, and that dreamy swirl of caramelized sweetened condensed milk… there’s just something magical about it.
These are the details
Ingredients
- salted butter
- brown sugar
- eggs – make sure the eggs are at room temperature and not at all chilled
- vanilla
- all-purpose flour
- baking soda
- salt
- white chocolate – I use Milkboy Swiss Bourbon Vanilla Chocolate Bars
- fresh or frozen raspberries
- sweetened condensed milk
Steps
Step 1: brown the butter
I like to use a cast-iron skillet and brown half of the salted butter over medium heat. Simply let the butter cook until it bubbles up and foams on top. This is when I turn the heat off and continue to allow the butter to cook in the pan.
Little brown bits will form on the bottom of the pan. Those are the nutty little bits that will make your recipes extra delicious.
Pour the butter into a heatproof bowl, then mix in the remaining butter until it’s mostly melted.
Step 2: make the cookie dough
Now to that butter, you can add the brown sugar, eggs, and vanilla.
Mix until everything is well combined. Then, add the flour, baking soda, and salt. Nothing new here yet.
Step 3: the mix-ins
Use a GOOD white chocolate bar. I get mine from Whole Foods. It contains specks of real vanilla bean. Mix in the chopped chocolate into the dough.
Now add the raspberries, then drizzle over the condensed milk. Try to use raspberries that are in good shape and not too wet. This will make them easier to work with and yield better results.
And whatever you do, do not overmix this mixture. You can use your hands to help mix (or place) the berries into each cookie before baking.
You can also use frozen raspberries, but do not thaw them.
Step 4: baking
Bake the cookies until just set, about 9-12 minutes or 8 minutes for a doughy cookie.
Since I love a flat cookie, I gently press the dough balls down, then bake. But you can play around with this depending on how you enjoy your cookies!
While they bake, you’ll smell the wonderful scents of rich butter, raspberries, and vanilla.
Totally delicious, almost like magic!
I haven’t tested this recipe using any other berries. So if that’s a thought of yours, proceed with caution. I’m just not sure how other berries will work. Cookies are tricky, but who knows, they could be amazing!
Looking for cookie recipes? Here are a few ideas:
Cookies n’ Cream Chocolate Chip Cookies
Vegan Double Chocolate Chunk Cookies
Healthier Homemade Nutter Butter Cookies
Lastly, if you make these Brown Butter Raspberry White Chocolate Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Raspberry White Chocolate Magic Cookies
Servings: 18 cookies
Calories Per Serving: 197 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.2. Add 1 stick of butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Mix in the remaining stick of butter until melted. 3. To the butter, mix in the brown sugar, eggs, and vanilla, mixing until smooth. Add the flour, baking soda, and salt. Mix in the chopped white chocolate. Add the raspberries and condensed milk. Mix until lightly combined. You should see streaks of condensed milk and chunks of raspberries.4. Roll the dough into tablespoon-sized balls and place 2 inches apart on the prepared baking sheet. The dough may be a little wet from the berries. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, rotate, and bake for an additional 3 minutes, or until the edges begin to set.5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommend) or cool and store in an airtight container for up to 4 days.
