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Brown Butter Raspberry Miso Cookies with Sea Salt

Brown Butter Raspberry Miso Cookies - featured image
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These cookies combine nutty brown butter, tart raspberries, creamy white chocolate, and savory white miso for a chewy, bakery-style treat finished with flaky sea salt. Quick to make and perfect for any occasion, they offer nostalgic comfort with a grown-up twist.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons white miso paste (shiro miso)
  • 2 3/4 cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt (plus more for topping)
  • 1 cup (130g) fresh or frozen raspberries
  • 3/4 cup (130g) white chocolate chips (optional)
  • Flaky sea salt, for sprinkling

Instructions

  1. Place butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and turns golden with a nutty aroma. Once brown bits form (about 5–7 minutes), remove from heat and cool for 10 minutes.
  2. In a large mixing bowl, combine cooled brown butter, brown sugar, and granulated sugar. Beat until smooth and creamy, about 2 minutes.
  3. Add eggs one at a time, mixing well after each. Stir in vanilla extract and miso paste until fully incorporated.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and fine sea salt.
  5. Gradually add dry mixture to wet ingredients, mixing on low speed until just combined.
  6. Gently fold in raspberries and white chocolate chips with a spatula.
  7. Cover the bowl and chill dough for 30 minutes.
  8. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  9. Scoop dough into 2-tablespoon balls, spacing 2 inches apart on the baking sheet.
  10. Bake for 10–12 minutes, until edges are golden and centers look just set.
  11. Immediately sprinkle flaky sea salt on hot cookies. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Chilling the dough is key for thick, chewy cookies. Use frozen raspberries straight from the freezer to prevent breaking and pink dough. Taste dough before baking to adjust miso and sweetness. For gluten-free, use a 1-to-1 flour blend. For vegan, use plant-based butter and flax eggs. Sprinkle sea salt while cookies are hot for best adhesion. Store in an airtight container with a slice of bread to keep cookies soft.

Nutrition

Keywords: brown butter cookies, raspberry cookies, miso cookies, sea salt cookies, easy cookie recipe, chewy cookies, white chocolate cookies, bakery style cookies, homemade cookies, unique cookie recipe

Find it online: https://leilameals.com/brown-butter-raspberry-miso-cookies-easy-homemade-recipe-with-sea-salt/