Go Back

Browned Butter White Chocolate Raspberry Cookies

Print Recipe
Thick giant browned butter cookies packed with raspberry flavor (two ways) and white chocolate chunks.
Servings 8 Large cookies
Author Mandy Merriman - Baking with Blondie

Ingredients

  • 1 1/4 cup Unsalted Butter, divided *BEFOREHAND Make one stick (or 1/2 cup) into browned butter with the recipe below
  • 1/4 cup granulated sugar
  • 1 cup brown sugar
  • 2 whole large eggs cold
  • 1 Tablespoon vanilla
  • 1 teapoon raspberry emulsion or extrct I used LorAnn emulsion
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 1/2 cups flour
  • 1 cup chopped white chocolate, reserve some to press on top I used Lindor White Chocolate Bars
  • 1/2 cup freeze dried raspberries, reserve some to sprinkle on top crumbled down a bit into pieces

Instructions

  • In advance, make the brown butter by warming 1 stick (1/2 cup) over the stove in a small pan over medium heat. Wait for it to melt completely, then bubble, then foam. When it starts to foam, stir the mixture and watch closely (this is when it goes from browned butter to burned butter very fast). When you smell a nutty aroma and see brown bits start to form, give it a stir and then remove it from the heat. Pour into a bowl and make sure to scrape out ALL the browned bits from the bottom of the pan. Place in the freezer for 20 minutes to turn back into a solid.
  • Preheat the oven to 410 degrees. Prep a cookie sheet with parchment paper and set aside.
  • In the bowl of a stand mixer, whip up the butter (1 stick + 1/4 stick or 3/4 cup) and browned butter until it's light and fluffy. Add in the sugars to cream for about 2 minutes. Add in the eggs, vanilla, and extract and mix again.
  • Mix in the cornstarch, baking soda, salt, and flour on low speed until just combined, then add in the freeze dried raspberries & white chocolate (save some of the white chocolate to press onto the cookie before baking and the freeze dried raspberries to sprinkle on after baking).
  • Form into 10-12 baseball sized dough spheres and bake 5 at a time for 7-8 minutes. Let cool on the pan for 30 seconds before transferring to a cookie sheet to cool completely.
    Store in an airtight container, enjoy!