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Brown Butter Raspberry White Chocolate Cookies. Homemade cookies made with nutty browned butter, rich brown sugar, and one very special ingredient that sets them apart—fresh raspberries! And let’s not forget the swirl of sweetened condensed milk that caramelizes around the edges of each cookie. They’re soft, gooey, a little crisp, and honestly? Magical!
What was your favorite cookie as a kid? Mine—then and now—has always been my mom’s warm-from-the-oven chocolate chip cookies. No one made them quite like her. She’d always whip up a batch and a half, fully knowing we’d sneak spoonfuls of dough before they even hit the oven. Honestly, I’m still not sure what was better—the dough or the finished cookie.
Maybe it was both. But I think more than anything, it was the experience that made them special. Baking in the kitchen with my mom will always be one of my favorite memories.
Now, my mom was firmly a chocolate chip-only kind of baker—so I didn’t grow up with many other types of cookies. Even at school pizza days, I always went for the chocolate chip. I never understood why the peanut butter cookies didn’t have any chocolate. Cookies without chocolate chips just didn’t make sense to me.
But now? I know better. I’ll always love a classic chocolate chip cookie, but I have to say—this cookie right here might just rival it.
Fresh raspberries, creamy white chocolate, and that dreamy swirl of caramelized sweetened condensed milk… there’s just something magical about it.
These are the details
Ingredients
- salted butter
- brown sugar
- eggs – make sure the eggs are at room temperature and not at all chilled
- vanilla
- all-purpose flour
- baking soda
- salt
- white chocolate – I use Milkboy Swiss Bourbon Vanilla Chocolate Bars
- fresh or frozen raspberries
- sweetened condensed milk
Steps
Step 1: brown the butter
I like to use a cast-iron skillet and brown half of the salted 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.
Pour the butter into a heatproof bowl, then mix in the remaining butter until it’s mostly melted.
Step 2: make the cookie dough
Now to that butter, you can add the brown sugar, eggs, and vanilla.
Mix until everything is well combined. Then, add the flour, baking soda, and salt. Nothing new here yet.
Step 3: the mix-ins
Use a GOOD white chocolate bar. I get mine from Whole Foods. It contains specks of real vanilla bean. Mix in the chopped chocolate into the dough.
Now add the raspberries, then drizzle over the condensed milk. Try to use raspberries that are in good shape and not too wet. This will make them easier to work with and yield better results.
And whatever you do, do not overmix this mixture. You can use your hands to help mix (or place) the berries into each cookie before baking.
You can also use frozen raspberries, but do not thaw them.
Step 4: baking
Bake the cookies until just set, about 9-12 minutes or 8 minutes for a doughy cookie.
Since I love a flat cookie, I gently press the dough balls down, then bake. But you can play around with this depending on how you enjoy your cookies!
While they bake, you’ll smell the wonderful scents of rich butter, raspberries, and vanilla.
Totally delicious, almost like magic!
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!
Looking for 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 White Chocolate 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!
Raspberry White Chocolate Magic Cookies
Servings: 18 cookies
Calories Per Serving: 197 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
- 3/4 cup brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate squares, chopped
- 1/2-3/4 cup fresh or frozen raspberries
- 3-4 tablespoons sweetened condensed milk (optional)
- flaky sea salt, for sprinkling
Instructions
- 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.2. Add 1 stick of 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. Mix in the remaining stick of butter until melted. 3. To the butter, mix in the brown sugar, eggs, and vanilla, mixing until smooth. Add the flour, baking soda, and salt. Mix in the chopped white chocolate. Add the raspberries and a drizzle (2 tablespoons) condensed milk. Mix until lightly combined. You should see streaks of condensed milk and chunks of raspberries.4. Roll the dough into tablespoon-sized 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. If desires, drizzle wir more sweet milk. Bake 8 minutes. Remove from the oven, rotate, and bake for an additional 3 minutes, or until the edges begin to set.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 recommend) or cool and store in an airtight container for up to 4 days.
This post was originally published on April 22, 2025
These cookies are delicious 😋. I forgot to add the salt flakes for the first couple of batches I cooked. Salt seems to make a cookie taste so much better, as does the browned butter!
Hi Paula,
Fantastic!! Thanks a lot for trying this recipe and your feedback, I’m so glad to hear it was enjoyed! x
Great cookies! Went light on the sweetened condensed milk (about 1.5 TBSP). Definitely will make these again
Hey Brendan,
Happy Friday!! Thanks a bunch for making this recipe and your comment, I’m so glad to hear it was enjoyed! xx
Followed the recipe exactly but now I notice that you have updated the amount of condensed milk? I had screenshotted the recipe when you first posted because I was so excited to make it. I didn’t think to check the recipe again before baking and sadly these cookies wouldn’t set even though I added baking time. I would strongly suggest finalizing your recipe before posting so people don’t waste expensive ingredients 🙁
Hi Sara,
I’m so sorry to hear this. The recipe was fully tested and finalized, unfortunately, folks were having issues with the original amount of condensed milk, so I reduced it for good measure. Again, my apologies, I hope you’ll try it again! xx
Excellent! Used frozen raspberries (3/4 cup) and omitted the condensed milk. Delicious and easy to throw together! I made them a little smaller so had 24 cookies. Will definitely make again!
Hi Hanna,
Happy Sunday! I’m thrilled to hear this recipe turned out well for you, thanks a lot for making it! xx
Made these tonight and they might be my new favorite cookie!
Hey Nichole,
Yay!! Love to hear these cookies turned out well for you, I appreciate you giving them a try! Happy Friday! xx
I wanted to make this recipe but always use weigh out ingredients when baking.Your site no longer converts recipes into metric measurements. Please have your tech person look into this and corrected.
Hi Linda,
Simply click “metric” under the list of ingredients for the metric measurements. I hope this helps! xx
I did click “metric” but the ingredients are not shown in metric (gram) measurements. For example: 3/4 c. brown sugar is shown as .75 c. brown sugar when selecting metric. That is not metric. Please fix this issue. There are a lot of bakers who weigh out their ingredients because it’s more precise.
Thanks for pointing this out, Linda! We will look into it! x
In the future when you edit a recipe, can you please make a note of it so others are aware? I think it would be really helpful.
Yes, thanks for sharing your suggestion, Wren!
There didn’t turn out at all. But I just noticed the 1/2 cup condensed milk is 3-4 tbsp now and optional. Was the orginal amount a typo? Is that why mine are a gooey mess? Waste of expensive ingredients.
Hi Claire,
Sorry to hear these cookies were not enjoyed. There was not a typo before, but a lot of readers have been asking if they can omit the condensed milk. Let me know if I can help in any other way!
Hi Tieghan, have you tested the cookies with and without condensed milk? What is the point of adding condensed milk if you say you can easily omit it? You may understand ingredients are expensive and I would like to make a well tested recipe.
Hi Stella,
Yes, the cookies have been tested without the condensed milk, but I love the caramelized sweetness that it adds to the cookie. If it’s not something you are interested in, please feel free to omit it. I hope you love this recipe!
What is the point of browning some of the butter then adding more? Why not brown it all?
Hi Patty,
Browning some of the butter gives the cookie that nutty flavor and then not browning the other half is for texture purposes. Please let me know if you have any other questions! xx
These did not set properly, how disappointing.
Hi Renee,
So sorry to hear this. Can you tell me what happened? Was there anything you may have adjusted in the recipe? Can I help at all? xx
I didn’t adjust anything in the recipe. Even after baking they didn’t set, they were really gooey/felt like too much moisture. I tried baking for another few mins but that didn’t help. Any suggestions?
You could try reducing or omitting the condensed milk next time:) That should help with the amount of moisture. I hope this helps! xx
Thank you. I noticed on your Instagram stories you said that just a drizzle of condensed milk is all you need. I’m a little confused because a drizzle and a half cup are quite different. Was this recipe tested with both, as well as the milk omitted?
Yes, you can use the condensed milk either way:) I love the caramelized sweetness that it adds to these cookies, but it does add moisture.
Can I leave out the condensed milk?
Hi Rita,
Yes, you can leave it out:) Please let me know if you have any other questions! xx
This recipe looks amazing! I am GF, do you think 1:1 GF flour would work? Oat flour?
Thanks so much, Jenna! I would use a gluten free flour blend like Bob’s Red Mill. I hope you love these cookies!
These turned out with a lot of moisture & never fully set, even with baking them a few extra minutes. Is it possible to leave out the condensed milk?
Hi Diane,
So sorry to hear this! Yes, you could leave the condensed milk out next time if you want to try again. I hope this helps! xx
Hi! Do you know if this dough would freeze well?
Hi Erin,
Yes, this dough should be just fine for you to freeze. Please let me know if you have any other questions! xx