These homemade cookies are packed with nutty browned butter, rich brown sugar, and one standout ingredient—fresh raspberries! Oh, and don’t forget that luscious swirl of sweetened condensed milk that caramelizes around the edges. They’re soft, gooey, slightly crisp, and honestly? Pure magic.
What was your go-to cookie as a kid? For me, then and now, it’s always been my mom’s warm, straight-from-the-oven chocolate chip cookies. No one did them like her. She’d make a batch and a half, fully aware we’d sneak spoonfuls of dough before they even made it to the oven. Honestly, I still can’t decide what was better—the dough or the baked cookie.
Maybe it was both. But more than anything, it was the whole experience that made them special. Baking with my mom in the kitchen remains one of my favorite memories.
Now, my mom was strictly a chocolate-chip-only baker, so I didn’t grow up with many other kinds of cookies. Even on school pizza days, I’d always grab the chocolate chip. I never got why peanut butter cookies didn’t have chocolate—cookies without chocolate chips just seemed wrong.
But now? I’ve learned better. A classic chocolate chip cookie will always have my heart, but this one? It might just give it a run for its money.
Fresh raspberries, creamy white chocolate, and that dreamy caramelized sweetened condensed milk swirl… there’s something truly magical about it.
Here’s what you’ll need:
- Salted butter
- Brown sugar
- Eggs – Make sure they’re at room temperature, not cold.
- 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 using a cast-iron skillet for this. Brown half the salted butter over medium heat, letting it cook until it bubbles and foams on top. That’s when I turn off the heat but let the butter keep cooking in the pan.
You’ll see little brown bits form at the bottom—those are the nutty, flavorful bits that make everything taste amazing.
Pour the butter into a heatproof bowl, then mix in the rest of the butter until it’s mostly melted.
Step 2: Make the cookie dough
To that butter, add the brown sugar, eggs, and vanilla. Mix until everything’s well combined. Then, stir in the flour, baking soda, and salt. Nothing fancy here yet.
Step 3: The mix-ins
Use a good white chocolate bar—I get mine from Whole Foods. It has real vanilla bean specks in it. Chop it up and mix it into the dough.
Next, add the raspberries, then drizzle in the condensed milk. Try to use raspberries that aren’t too mushy or wet—it’ll make them easier to handle and give you better results.
Whatever you do, don’t overmix! You can even use your hands to gently fold (or place) the berries into each cookie before baking.
Frozen raspberries work too, but don’t thaw them.
Step 4: Baking
Bake the cookies until they’re just set—about 9-12 minutes (or 8 minutes if you like them extra doughy).
I love a flatter cookie, so I gently press the dough balls down before baking. But feel free to experiment based on how you like yours!
As they bake, your kitchen will fill with the incredible smell of rich butter, raspberries, and vanilla.
Totally delicious. Basically magic.
Note: I haven’t tried this recipe with other berries, so if you’re thinking about it, be cautious. Cookies can be tricky, but hey—maybe it’ll turn out amazing!
Leave a Reply