Browned Butter White Chocolate Raspberry Cookies

This is the perfect Valentine’s Day cookie! My Browned Butter White Chocolate Raspberry Cookies are soft, thick, and loaded with gooey white chocolate and big raspberry flavor. Make them big, or make them small, these are sure to be a huge win in your kitchen year-round.

Perfect Valentine’s Day Cookies

These cookies are absolutely fantastic for Valentine’s Day because they use decadent white chocolate, and lovely raspberry right in the cookie. They’re something fun for a special holiday, or even just a fun cookie to make to celebrate getting through the weekend into the weekend. Win win all around! Let’s dive into how to make them. With soft centers and toasted outside, these giant cookies always have such an amazing texture to look forward to.

Freeze dried vs fresh raspberries

For these cookies, I chose to use freeze dried raspberries instead of fresh. The reason why is I’ve noticed using fresh fruits in my bakes results in a delicious cookie, but they tend to get a little soggy (kind of like a PB & J sandwich that stays out too long before eating). I’ve used fresh fruit before, but for these, I wanted them to keep at room temperature. So freeze dried raspberries were an easy choice for that – and you can find them at Target, Walmart, Harmons, etc. You’ll use them inside the cookie but also on top sprinkled at the end.

How to make browned butter

If you’ve never made browned butter or brown butter before, it’s actually super easy! The taste is something you’re sure to fall in love with, and want to make again and again for every recipe that uses butter from now on! It’s a rich, nutty flavor that adds a gorgeous depth to your bakes. For this recipe, you’ll need to brown only one stick, but feel free to brown both sticks (1 cup) if you’d like max brown butter flavor.

Here’s a quick rundown:

1. Place the butter in a small saucepan over medium heat. You’ll feel tempted to turn up the heat to make this process go by more quickly. Don’t do it! Low and slow is key.
2. When the butter melts, it will start to bubble for about a minute or so.
3. It will then start to foam – this is when you need to stay close. Stir the butter until it turns a light amber color, then when it turns to a darker amber color, remove it from the heat and immediately scrape the butter into a glass dish (make sure to get allllll the browned bits on the bottom. There’s a lot of flavor there!)
4. Place the butter in the freezer or fridge to cool back into a solid. It needs to be cold for these cookies.

That’s it! Not too bad, eh? Just make sure to not let the butter go from browned butter to burned butter – it can happen pretty quickly. Stay close, keep the heat low, and keep stirring after that foam appears. You’ll be just fine, I promise!

How to make white chocolate raspberry cookies

For the cookies, I used my favorite cookie base, and then added in raspberry emulsion, freeze dried raspberries, and chopped white chocolate. Here’s what you’ll need:

1. Unsalted butter – you’ll use a stick (or 1/2 cup of it) for the browned butter portion.
2. Browned Butter (made beforehand with my instructions above and below)
3. granulated sugar
4. brown sugar
5. vanilla
6. raspberry emulsion (found at craft/baking stores, etc)
7. eggs
8. cornstarch
9. baking soda
10. salt
11. flour
12. freeze dried raspberries
13. white chocolate

The full quantities are listed below with the detailed recipe. Make the browned butter beforehand and let cool completely ( you can speed up this process by putting it into the freezer).

Cream together the butter and sugars until light and fluffy, then add in the eggs, vanilla, and emulsion. add in the flour, cornstarch, baking soda, and salt and combine until barely mixed together (don’t overmix). Then gently mix in the freeze dried raspberries and white chocolate. Press on a few white chocolate bits, then bake & sprinkle on a bit of the freeze dried raspberries.

Tips for making giant cookies:

Here’s a few tips for making sure these cookies come out perfectly every time (which isn’t that hard because these are basically fool proof!)

• Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it’s essential to nailing the toasted outside & gooey inside texture.
• No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.
• Eggs need to be cold, and same with your butter.
• Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla.
• Press the add-ins below the cookie dough line. That way they don’t burn in the oven.
• Reserve a few chocolate chips to press onto the outside of the cookie for a better cookie-look. Although, they will taste exactly the same either way 
• I make mine the size of a baseball for 8 cookies, or slightly smaller for 10-12 cookies. They should flatten out slightly. If they flatten out all the way, your baking soda isn’t fresh enough. I’ve also noticed they flatten slightly as they cool, too.
• If the cookies don’t flatten and are a giant glob circle, you’ve measured your flour incorrectly.
• No need to chill the cookies! That’s the best part!

Here’s a video of the process:

I can’t wait to have you try my new cookies – they’re so yummy! That browned butter really adds something extra special to every bite.

As always, I love to see your Baking with Blondie bakes! Make sure to tag me @bakingwithblondie #bakingwithblondie so I can join in on all the fun. 🙂

Happy baking!

xo, Mandy