Description
Indulge in these heavenly Brown Butter Raspberry White Chocolate Cookies, combining rich brown butter, tart raspberries, and creamy white chocolate for a delightful treat.
Ingredients
2 sticks (1 cup) salted butter
at room temperature
3/4 cup brown sugar
2 large eggs
at room temperature
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white chocolate squares
chopped
1/2–3/4 cup fresh or frozen raspberries
3–4 tablespoons sweetened condensed milk (optional)
flaky sea salt
for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
- In a large bowl, mix the brown butter and brown sugar until well combined. Add the eggs and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the white chocolate squares and raspberries. If desired, add the sweetened condensed milk for extra moisture.
- Scoop tablespoons of dough onto the prepared baking sheet, leaving space between each cookie. Sprinkle with flaky sea salt.
- Bake for 10-12 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For the best flavor, ensure your butter is browned properly. Adjust the raspberry quantity based on your preference for tartness.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Protein: 3g
Keywords: Brown Butter Raspberry White Chocolate Cookies, cookies, dessert, baking, American cuisine