This post may contain affiliate links, please see our privacy policy for details.

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 |

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 |

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 |

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 |

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 |

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 |

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: 203 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Fulfilled by target bullseyes logo

Shop ingredients at your local Target store. Learn more



  • 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. 
View Recipe Comments
Brown Butter Raspberry Chocolate Chip Cookies |

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    Oh Yum! The raspberry adds a really nice touch of freshness and tartness to the cookie. We found it a more chewy type of cookie and it took about 3 minutes longer to bake in my oven. Ate them so fast after cooking one batch we have 2 cookies sitting in the refrigerator to try chilled and one in the freezer as that’s the way my husband prefers his cookies. Looking forward to baking the remainder. Really different twist on a chocolate chip cookie! Five-star rating from all of our taste testers and I followed the recipe precisely and did chill the dough a little before baking.

    1. Hey Renee,
      Happy Sunday!! I truly appreciate you giving this a try and sharing your feedback, so glad it was enjoyed:) xx

  2. 3 stars
    These cookies tasted amazing fresh out of the oven!! However sadly they did not keep… they ended up turning really soggy a few hours after baking- I think this was partially due to the wetness in the raspberries and also probably due to my low altitude.. I threw them in the fridge which helped a little bit

    1. Hi Alyssa,
      Thanks so much for giving these cookies a try and sharing your feedback, so sorry to hear you didn’t love them! They can definitely be a delicate cookie! xx

  3. 5 stars
    Used frozen raspberries and these were fantastic! I love making cookies, and I have never thought to put raspberries in them. So unique!

    1. Hey Mackenzie,
      Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx

  4. 5 stars
    Hi, I made these this evening and I do believe I have a new favorite cookie. Wow so, so yummy. Followed recipe exactly and they are barely crisp on edges and soft and chewy in the center. Delicious!! Thank you

    1. Hey Jody,
      Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xT

  5. 3 stars
    Okay, so first off, these cookies TASTE delicious. They are exactly the flavor profile I want in a cookie. However, I tried making them twice with different techniques and found that I couldn’t get the texture to match hers. Mine came out very soft and cakey. They were not BAD by any means but tasted a bit more like a muffin. I would recommend letting the butter cool MUCH longer than the recipe suggests, and using less than the recommended amount. But if you are willing to fuss with proportions, you will definitely have a tasty cookie.

    1. Hi Holly,
      Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! Try popping the dough into the fridge a bit before baking to prevent spreading. xx

  6. 1 star
    Meh. This recipe doesn’t work at low altitudes.

    It’s a shame you won’t accept that high altitude and low altitude baking are not the same and just add a disclaimer for everyone.

  7. 5 stars
    Oh my god these are incredible! Currently dealing with a heartbreak and I’m telling you now these soothe my heart. Finally found my passion of baking back in the kitchen as we adjust to the Autumn season. I’ve been waiting for this moment to comment on one of your recipes. Thank you Teighan, love you x

    1. Hey Jessica,
      Happy Wednesday! Thanks so much for giving this recipe a try, I am thrilled to hear that it was a winner! xTieghan

  8. 5 stars
    These were amazing!!! I did about 1/2 white chocolate chips and 1/2 milk chocolate per my kids request. My kids said I need to make them again very soon!

    1. Hey Jammie,
      Wonderful!! I appreciate you taking the time to make this recipe, I am so glad it was a hit! Happy Wednesday:)

  9. 5 stars
    These were pretty good. I like my cookies a little more crispy so I left them in for an extra 1-2 minutes more than the recipe called for after I rotated them.

      1. I need to add one caveat now that it’s the day after I made them. You really need to eat the entire batch on the day you make them. The moisture in the raspberries is making the leftover cookies go mushy.

        1. I keep adding more new info… Since my cookies were getting soggy, I didn’t have anything to lose. So I put my soggiest cookies on a cookie sheet and put them into a (preheated) 350-degree oven for 8 minutes and they crisped right back up, possibly even better than the original! Rescued all my leftover cookies!!!