Brown Butter Raspberry White Chocolate Chunk Cookies

These cookies might be one of my favorite cookie creations ever. They are inspired by those classic bakery style white chocolate raspberry cookies, but taken up about ten levels with brown butter.

I wanted a cookie that felt fun and festive for Valentine’s Day, something pink, pretty, and different from a classic chocolate cookie. The combination of nutty brown butter, creamy white chocolate, and tart raspberries is unreal. It is the perfect balance of sweet and bright without being overpowering.

I also think I accidentally found my boyfriend’s new favorite cookie because he is completely obsessed with these. They are soft, chewy, slightly crisp on the edges, and filled with just the right amount of raspberry in every bite. If you love a bakery style cookie with a twist, this one is a must bake.

Ingredient Breakdown:

• Unsalted Butter
  Browned butter adds a rich, nutty flavor that sets these cookies apart. Using unsalted butter allows better control of the overall flavor.
• Light Brown Sugar
  Brown sugar adds moisture and chewiness to the cookies. It also enhances the caramel notes from the brown butter.
• Granulated Sugar
  Granulated sugar balances the brown sugar and helps create crisp edges. It also adds structure to the cookies.
• Egg and Egg Yolks
  The whole egg binds the dough together while the extra yolks add richness and chewiness. This combination keeps the cookies soft and tender.
• Vanilla Extract
  Vanilla enhances all the flavors and adds warmth. It pairs especially well with white chocolate and brown butter.
• All Purpose Flour
  Flour provides structure and balance to the dough. Measuring correctly ensures soft cookies instead of dense ones.
• Baking Powder
  Baking powder helps the cookies spread properly and brown beautifully. It also reacts with the brown sugar for better texture.
• Salt
  Salt balances the sweetness and enhances flavor. Even a small amount makes a big difference.
• Cornstarch
  Cornstarch keeps the cookies extra soft and thick. It is optional but highly recommended.
• White Chocolate
  White chocolate adds sweetness and creaminess. Roughly chopping it creates melty pockets throughout the cookies.
• Frozen Raspberries
  Frozen raspberries add tartness and color. Keeping them frozen helps prevent too much bleeding into the dough.

Substitutions

• Use fresh raspberries but expect more bleeding

• Use freeze dried raspberries for less moisture

• Swap white chocolate for milk or dark chocolate

• Omit cornstarch if needed

Why You’ll Love This Recipe

• Brown butter adds deep, nutty flavor that makes these cookies taste bakery quality

• White chocolate and raspberries balance each other perfectly

• The cookies bake up soft and chewy with crisp edges

• They are naturally pink and perfect for Valentine’s Day

• A fun mix up from classic chocolate chip cookies

• Easy to make with simple ingredients

Equipment Needed

• Saucepan

• Large mixing bowl

• Whisk or hand mixer

• Rubber spatula

• Baking sheet

• Parchment paper

• Cookie scoop

Brown Butter Raspberry White Chocolate Chunk Cookies

These brown butter raspberry white chocolate chunk cookies are soft, chewy, and packed with nutty brown butter flavor. Made with frozen raspberries and white chocolate for the perfect pink Valentine’s Day cookie.

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Recipe Type: Dessert

Easter, Valentine’s Day

Spring, Summer

Prep Time: 50 minutes minutes

Cook Time: 10 minutes minutes

Servings: 18 cookies

Calories: 280kcal

Ingredients

• 1 cup unsalted butter
• 1 ¼ cups light brown sugar
• ⅓ cup granulated sugar
• 1 large egg
• 2 egg yolks
• 1 tablespoon vanilla extract
• 2 ¼ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cornstarch optional
• 6 ounces white chocolate roughly chopped
• ½ cup frozen raspberries
• Flaky sea salt for topping

Instructions

Step 1: Brown the Butter

• In a saucepan over medium low heat, melt the butter. Continue cooking, stirring occasionally, until it turns golden brown and smells nutty. Remove from heat and let cool slightly.

Step 2: Mix Butter and Sugars

• In a large bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until well combined.

Step 3: Add Eggs and Vanilla

• Add the egg, egg yolks, and vanilla extract. Mix until smooth and creamy.

Step 4: Add Dry Ingredients

• In a separate bowl, whisk together flour, baking powder, salt, and cornstarch. Gradually mix into the wet ingredients until just combined.

Step 5: Fold in Mix Ins

• Gently fold in the white chocolate. Once combined, carefully fold in the frozen raspberries. Be gentle to avoid overmixing.

Step 6: Chill the Dough

• Cover the dough and refrigerate for at least 30 minutes or up to 24 hours.

Step 7: Bake

• Preheat oven to 350°F and line a baking sheet with parchment paper. Scoop dough into balls and place on the baking sheet. Bake for 10 to 12 minutes until edges are set and centers look slightly underdone.

Step 8: Finish

• Sprinkle with flaky sea salt and let cool on the baking sheet for a few minutes before transferring to a cooling rack.

Video

Nutrition

Calories: 280kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 49mg | Potassium: 72mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 347IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mg

Storage Instructions

• Store baked cookies in an airtight container at room temperature for up to 3 days

• Refrigerate for up to 5 days

Reheating Instructions

• Microwave for 10 to 15 seconds

• Oven at 300°F for 5 minutes

Tips and Tricks

• Let brown butter cool slightly before adding eggs

• Chill the dough to prevent spreading

• Fold raspberries in gently to avoid excess bleeding

• Bake until edges are set but centers are soft

• Sprinkle salt while cookies are warm