If you’re in the mood for cookies that are soft, rich, and packed with flavour, these white chocolate raspberry cookies are the perfect treat. They’re made with a mix of browned butter, sweetened condensed milk, juicy raspberries, and chunks of white chocolate. These cookies are sweet, gooey, slightly crisp on the edges, and melt in your mouth. The best part? You don’t need any fancy ingredients—just simple pantry staples and fresh or frozen berries.
Ingredients You Will Need
- 2 sticks (1 cup) salted butter, at room temperature
- ¾ cup brown sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2½ cups all-purpose flour (maida)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups white chocolate squares, chopped
- ¾ cup fresh or frozen raspberries
- ½ cup sweetened condensed milk
- Flaky sea salt for topping (optional)
Step-by-Step Instructions
Step 1: Prep Your Oven and Tray
Preheat your oven to 350°F (about 180°C). Line a baking tray with parchment paper so the cookies don’t stick.
Step 2: Brown Half the Butter
Place 1 stick of butter in a pan on medium heat. Let it melt and cook for 3–4 minutes until it turns golden brown and smells nutty. Turn off the heat and pour it into a heat-safe bowl.
Mix in the second stick of butter until it melts completely into the brown butter.
Step 3: Mix the Wet Ingredients
Now add brown sugar, eggs, and vanilla extract to the butter. Mix everything until smooth.
Step 4: Add the Dry Ingredients
Stir in the flour, baking soda, and salt. Mix well until no dry flour is visible.
Step 5: Fold in the Good Stuff
Gently mix in the chopped white chocolate. Then add the raspberries and condensed milk. Don’t overmix—it’s okay if you see some streaks of condensed milk and chunks of raspberries.
Step 6: Shape the Cookies
Scoop out tablespoon-sized balls of dough and place them on the baking sheet, about 2 inches apart. The dough may be a little wet because of the raspberries. Press them down slightly with your fingers.
Step 7: Bake the Cookies
Bake for 8 minutes, then rotate the tray and bake for another 3 minutes. The edges should look set, but the centers will still be soft.
Step 8: Cool and Serve
Let the cookies rest on the tray. They will keep cooking a little more as they cool. If you like, sprinkle a little flaky sea salt on top.
Enjoy them warm (highly recommended!) or cool and store in an airtight box for up to 4 days.
Why You’ll Love These Cookies
These cookies are soft, slightly chewy, and packed with sweet and tangy flavours. The condensed milk makes the center rich and gooey, while the raspberries add bursts of fruitiness. Brown butter adds a deep, nutty taste that makes these cookies feel extra special. It’s a bakery-style treat that’s easy to make at home!
FAQs
Can I use frozen raspberries in this cookie recipe?
Yes, frozen raspberries work just as well as fresh ones. Use them straight from the freezer without thawing to avoid making the dough too wet.
Do I have to brown the butter?
Browning the butter adds a deep, nutty flavour that makes the cookies extra special, but you can skip it if you’re short on time and just melt it instead.
Can I skip the condensed milk or use a substitute?
Sweetened condensed milk gives the cookies a soft and gooey texture. Skipping it may change the final result. You can try using a thick cream, but the texture will differ.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 4 days. You can also freeze them for longer storage.
Can I use white chocolate chips instead of chopped white chocolate?
Yes, you can use white chocolate chips if that’s what you have. Both give the same delicious taste and texture.
