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The very best Brown Butter Raspberry Chocolate Chip Cookies. Homemade chocolate chip cookies made with browned butter, sweet brown sugar, and one very special ingredient that really makes these cookies better than the rest – fresh raspberries! These cookies are lightly sprinkled with sea salt for a salty-sweet cookie bite. There’s really nothing not to love! The perfect summertime cookie.

Brown Butter Raspberry Chocolate Chip Cookies | halfbakedharvest.com

Tuesday cookies! Can’t complain about that! To say that I’ve been working on these cookies for a while would be an understatement. I’ve had the recipe perfected since day one, but I struggled to capture their deliciousness on camera. So, unfortunately, I ended up making these far too many times.

It wasn’t until my very last attempt that I figured out the one special thing my cookies needed. Not only to look amazing but to taste even better – fresh summer raspberries.

They changed my recipe idea completely. Once I made them there was no going back. I knew this was the cookie I wanted to share, I love these.

Brown Butter Raspberry Chocolate Chip Cookies | halfbakedharvest.com

First things first, brown the butter. This is simple. I like to use a medium skillet and brown both sticks of 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.

Brown Butter Raspberry Chocolate Chip Cookies | halfbakedharvest.com

When the butter is browned, let it cool off slightly. The rest goes really quickly.

Mix in some brown sugar, granulated sugar, a couple of eggs, and a good amount of vanilla. Then add the flour and baking soda, plus, a pinch of salt. Nothing fancy.

Mix the dough, then gently mix in the chocolate and raspberries. Try to use raspberries that are in good shape and not too wet. This will make them easier to work with and give a better result. And whatever you do, do not overmix. You can use your hands to help mix (or place) the berries and chocolate into each cookie before baking.

You can also use frozen raspberries, do not thaw them though.

Brown Butter Raspberry Chocolate Chip Cookies | halfbakedharvest.com

Since I love a flat cookie, I gently press the dough balls down, then bake the cookies.

While they bake, you will smell the wonderful scents of rich butter and vanilla.

I know it’s hard to beat a classic chocolate chip cookie. They will always have their own stage to shine, these are just different.

Brown Butter Raspberry Chocolate Chip Cookies | halfbakedharvest.com

Totally delicious, simple, and fun for summer with the fresh berries. I will say that 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!

Other than that, zero notes! Just going to leave you with a little nudge to go bake some weekday cookies!

Brown Butter Raspberry Chocolate Chip Cookies | halfbakedharvest.com

Looking for summer cookie recipes? Here are a few ideas: 

Cookies n’ Cream Chocolate Chip Cookies

Vegan Double Chocolate Chunk Cookies

Healthier Homemade Nutter Butter Cookies

Lavender Lemon Sugar Cookies

Lastly, if you make these Brown Butter Raspberry Chocolate Chip 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!

Brown Butter Raspberry Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Calories Per Serving: 147 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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Ingredients

Instructions

  • 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
    2. Add the 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. Let cool 5 minutes or so.
    3. To the brown butter, mix in the brown sugar, granulated sugar, eggs, and vanilla, mixing until smooth. Add the flour, baking soda, and salt. Gently fold in the chocolate and raspberries, do not overmix.
    4. Roll the dough into rounded tablespoon size 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 tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.
    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 recommended) or let cool and store in an airtight container for up to 4 days. 
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Brown Butter Raspberry Chocolate Chip Cookies | halfbakedharvest.com

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Comments

  1. 5 stars
    These cookies were absolutely divine! The mixture of brown butter, chocolate, raspberries and flaked sea salt were just perfect. This HBH recipe was somehow easier to make than regular CC cookies, perhaps because of the melted brown butter. 10/5 stars for this winner recipe of the perfect sweet & salty combination!

  2. Made these last night and I loved them! My only discretion is, like other comments, these are a little cakey. The flavor is amazing and I even added white chocolate chips, which were delicious! The texture is similar to a cake, or muffie even, and less like a cookie. I’m not sure what I could change to make these more like a cookie, but I will be making them again and play around with the recipe slightly to achieve that cookie consistently I want.

  3. Hi Tieghan! I adore your cookies, and make a cookie box with your recipes every year. How do you think these would ship? Would the raspberry bleed out? Thanks!

    1. Hey Bea,
      Thanks so much for your kind message! I would think these would be totally fine to ship:) Let me know if you have any other questions! xx

  4. Dear Tieghan,
    Tried your recipe for brown butter.chocolate chip cookies yesterday. Good flavor, but cookies very cakey. I like a crisp cookie . Any suggestions?

    1. Hey Diana,
      Thanks so much for giving this recipe a try! You’ll notice in the photos that these really aren’t a super flavor crispy cookie like Tate’s. They are soft and chewy. If you want a less cake cookie try gently pressing them down before baking, I hope this helps! xx

  5. 5 stars
    These cookies are so good I’ve made them twice in one week! 😍 So easy and fast to mix up too which is a huge plus.

    1. Hey Victoria,
      I love to hear that you have been enjoying these cookies, thanks so much for making them! Hope you’re off to a great Sunday! xx

    1. Hey Chelsea,
      Awesome! Love to hear that these cookies were enjoyed, thanks so much for making them! Hope you’re off to a great Sunday! xx

  6. 4 stars
    Very good! As you said the dough was a bit wet. The tartness of the raspberries is delicious! I did let them cook a bit longer than as directed.

    1. Hey Ashley,
      Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! ☀️

  7. 4 stars
    These cookies are amazing!! They have amazing flavor and are relatively quick to make.

    The first time we made them we used an electric mixer and the dough was more like cake batter and the cookies were more like cupcakes. They were delicious, but not necessarily cookies… We just tried again but mixed it by hand the whole time. The dough was still kind of wet but they turned out much better and could be easily identified as cookies!

    1. Hey Lauren,
      Awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xxT

  8. For anyone not at a high altitudes, you should use only one egg.

    The recipe doesn’t mention that this is for high altitude baking where two eggs are needed but if you are low altitude and use two eggs these will come out really cakey.

  9. delicious!! but why no metric measurements? I just don’t get sticking butter in a cup?? and in no other country in the world except the US is butter sold in sticks? what size are they?? for your non US readers…
    450g butter,
    350g brown sugar
    67g white sugar
    288g flour
    210g chocolate chips
    90g raspberries. YUM!!!

    1. see revised butter quantity…before cardiac issues kick in….. I have made a complete mess of this …please delete and accept apologies..

    2. Hi Camilla,
      If you simply click “metric” under the list of ingredients the measurements will convert for you:) Happy weekend! xTieghan