Next Post
One Skillet Street Corn Chicken Enchilada Bake.
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.
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.
Here are the simple cookie details
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.
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.
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.
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!
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
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
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.
Ingredients
- 2 sticks (1 cup) salted butter at room temperature
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups chopped chocolate chunks or chips
- 3/4 cup fresh or frozen raspberries
- flaky sea salt for sprinkling
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.
Great cookie but I had to make some major adjustments. I followed the recipe perfectly but the dough ended up super wet. I had to add about an extra 1 cup of flour. Then they looked a bit different than a cookie dough should. But I kept going and after I baked them they turned out ok. After they cooled the texture was a bit thick but still very good. I also added extra raspberries
Hey Alyssa,
I appreciate you making this recipe and your feedback! So glad it was enjoyed:) Have a great week! xT
Tieghan has changed the way I bake cookies. ALWAYS BROWN THE BUTTER!! And use good quality butter, always salted. These, like every other recipe here, are a slam dunk. I used gluten free flour and they bake up a little different than regular flour, but absolutely delicious. Can’t wait to make the raspberry swirl cake with my left over raspberries!
Hi Autumn,
Happy Monday!! Love to hear that this recipe turned out well for you, thanks for trying and your feedback! xT
These cookies are delicious!! Do you think I could freeze the dough (already in balls)?
Hey Julie,
Happy Sunday!!🍂 Thanks a bunch for making this recipe and your review, so glad it was enjoyed:) Yes, you could totally freeze the dough! xx
Hi, love this recipient! I want to make these for my grand baby but he can’t have butter, can these be made without?
Hi there! I haven’t ever made these without the butter so I can’t say for sure! So sorry! xT
Hey just wanted to let you know that if you half the recipe and use the scale it halves the amount of butter but it still says (1 cup) no matter if you double or half the recipe. It’s a bit confusing, i ended up messing up my dough because i followed that when doing 12 cookies!
Hey Alina! Thank you for letting me know! xT
Can the dough be stored in the fridge or freezer? If so, how many days?? Thank you!!! 🙂
Hi! Yes, in the freezer it should last a few weeks! If you’re storing in the fridge it’s best to bake within about a day! xT
I made these when my cinnamon rolls didn’t turn out and they were a HIT!! They are super rich and perfectly sweet. I didn’t tap mine while baking because I like a thicker cookie. I also recommend cooling the dough, shaping, then cooling again so they don’t spread excessively.
Thank you so much! So glad this recipe was a success for you! xT
Caution:make sure you truly cool your brown butter. I let mine cool for 8 minutes and I scrambled my eggs. I will try again tomorrow!
Oh no! I’m so sorry about that! Thanks for the disclaimer! xT
These are so yummy! But every time I make the brown butter dough, they are more like a muffin consistency and a very light brown color. What am I doing wrong?
Hi Natalie,
Thanks so much for making these cookies! Is there anything you are adjusting in the recipe? Is it possible the dough is over-mixed? Let me know!! xx
Love these. I had to refrigerate mine before baking to prevent spreading. So good! Can you freeze these?
Hey Cat,
Wonderful!! I love to hear that this recipe turned out well for you, thank you so much for giving it a try! Yes, you can definitely freeze these! Have a great weekend:) xx
These turned out beautifully. So tasty. The family loved them! And they were easy to make.
Hi Shana,
Wonderful!! I love to hear that this recipe turned out well for you, thank you so much for giving it a try! Have a great weekend:) xx
I just made the brown butter raspberry chocolate chip cookies and they are delicious. Curious, when you do your baking recipes are they geared for your altitude?
Thanks so much for trying this recipe Annette!! I love to hear that it was a winner and appreciate you making it! I usually just under bake slightly to adjust for altitude! xx
I absolutely love all your recipes and have your cookbook….i am gluten intolerant and was wondering if you ever have cooked gluten free….I am going to try these brown butter cookies because I just cannot try…just looking at the picture makes my mouth water…
Hi Julie,
Thanks so much for your kind message!! Yes, I actually have a full gluten free section on the blog and most of my recipes can easily be swapped with an equal amount of gluten free flour:) I hope this helps! Please let me know if you have any other questions! xT
Hi there! I’m looking forward to making these this weekend. I just have a question though – if I were to make the dough and chill it over night, would it just need a bit more cooking time or will it change the texture of the cookie too?
Hi Kate,
Nope, you should have no issues doing that! Let me know how the recipe turns out, I hope you love it! xT
I made these with frozen raspberries and milk chocolate. They were delicious! They came out more fluffy cake like than chewy- not sure how to fix that for the next batch. Highly recommend!!
Hey Miriam,
Happy Sunday!😃 Thanks so much for trying this recipe and sharing your review, so glad to hear it was enjoyed:) xT