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
- 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
- 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.