brown butter raspberry chocolate chip cookies

last updated on October 29, 2026

These brown butter raspberry chocolate chip cookies are perfect in every way. With a rich, nutty base from browned butter, sweet pops of raspberries, and gooey chocolate chunks, tell me what could be better? They’re the ideal valentine’s day treat, but are truly great for any occasion. We’ll take any reason to make brown butter cookies around here!

ingredients needed 

• 1/2 cup (113 g) butter
• 1/3 cup (72 g) brown sugar
• 1/3 cup (66 g) granulated sugar
• 1 large egg room temp
• 1 teaspoon vanilla extract
• 1 1/4 cups (163 g) all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/2 cup (85 g) chocolate chunks
• 6-7 raspberries
• flaky salt

why you should measure with a scale

If you’re serious about baking or just a casual baker, using a kitchen scale (here is my favorite one) to measure your ingredients is a game-changer. Why? It’s more accurate, easier, and there’s less dishes to do (because you don’t have to wash a million measuring cups). But if you were only going to measure one ingredient, flour is the most important by far. When you measure flour by volume (like with a measuring cup), the flour can become compacted, leading to inconsistencies. You might end up with too much or too little flour, which can affect the texture and consistency of your dough.

When you measure flour by weight, you ensure that you’re using the exact amount needed for the recipe, which gives you much more reliable results. A scale also helps when you’re scaling up or down to adjust the recipe for different batch sizes. It really just makes things easier and more consistent!

how to brown butter

Browning butter is a simple technique that can transform any baked good. It involves cooking butter until the milk solids in it begin to caramelize, turning it a golden brown color and giving it a nutty, toasty flavor.

Here’s how you do it:

1. Start by cutting your butter into cubes for even melting.
2. Place the butter in a light-colored pan over medium heat. (A light-colored pan helps you see the color change more clearly.)
3. Stir continuously to prevent the butter from burning. After a few minutes, the butter will start to foam and bubble.
4. Once the foam subsides, you’ll see tiny brown specks at the bottom of the pan. This means the butter is browned and ready to be removed from the heat.
5. Let it cool for about 10 minutes before using it in your cookie dough. If it’s too hot when you mix it with the sugar, it could cook the egg and affect the final texture.

Browning the butter is key to the depth of flavor in these cookies, so don’t skip this step!

other recipes you’ll love

• brown butter miso chocolate chunk cookies
• date, cheddar, and dark chocolate cookies
• lemon raspberry white chocolate cookies
• tahini chocolate chip cookies

raspberry chocolate chip cookies

4.67 from 3 votes

[category] Dessert

[published] January 29, 2025

[PREP] 30 minutes mins

[COOK] 15 minutes mins

[TOTAL] 45 minutes mins

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Ingredients

• 1/2 cup (113 g) butter
• 1/3 cup (72 g) brown sugar
• 1/3 cup (66 g) granulated sugar
• 1 large egg room temp
• 1 teaspoon vanilla extract
• 1 1/4 cups (163 g) all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/2 cup (85 g) chocolate chunks
• 6-7 raspberries
• flaky salt

Instructions

1. Preheat the oven to 350F. Line two baking sheets with parchment paper.
2. Cut the butter into cubes and place in a pan over medium heat. Stir as the butter melts, then continue to stir as the butter begins to bubble. After 3-4 minutes, the butter will start to foam up. Once the foam subsides, you'll see brown flecks of butter at the bottom of the pan. Turn off the heat and pour the butter in a bowl. Let the butter cool for 10 minutes, until it's no longer hot to the touch.
3. Place the browned butter, brown sugar, and granulated sugar in a large bowl. Use a stand mixer or hand mixer to mix until well combined, about 2 minutes.
4. Add the egg and vanilla extract. Mix until well combined, about 1 minute.
5. Add the flour, salt, and baking soda. Mix on low just until no streaks of flour remain. Add the chocolate chunks and mix on low until just combined.
6. Gently break 4-5 raspberries into smaller pieces, trying not to burst any juice.
7. Use a large (1/4 cup) cookie scoop to scoop out the dough. Place 1/2 of a raspberry on top of each dough ball, as well as an extra chocolate chunk. Place up to 4 dough balls on each baking sheet.
8. Bake for 8-10 minutes, until the edges are just starting to set. Top each cookie with a pinch of flaky salt. Let the cookies cool for 15 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Enjoy!