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Brown Butter Raspberry Crumble Cookies

Close-up of a single serving of raspberry crumble cookies bar showing the thick, bright red raspberry filling and buttery crumble topping.
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Make these chewy raspberry cookie bars featuring a rich brown butter base and a crisp, buttery crumble topping for a perfect texture blend.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen raspberries (do not thaw if frozen)
  • 1/2 cup raspberry jam or preserves (optional, for extra filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. To brown the butter, melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling often, until the milk solids turn brown and smell nutty. Remove from heat and let cool for 10 minutes.
  3. In a large bowl, whisk the cooled brown butter with the brown sugar and granulated sugar until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Press two-thirds of the cookie dough evenly into the bottom of the prepared baking pan to form the base layer.
  6. If using jam, spread a thin layer of raspberry jam over the cookie base. Scatter the fresh or frozen raspberries evenly over the dough layer.
  7. Prepare the crumble topping: In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Cut in 1/2 cup (1 stick) cold, cubed unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Sprinkle the crumble topping evenly over the raspberry layer.
  9. Bake for 30 to 35 minutes, or until the topping is golden brown and the edges are set.
  10. Let the cookies cool completely in the pan on a wire rack before lifting out the parchment paper and cutting into squares.

Notes

  • For a crunchier topping, substitute 1/2 cup of the flour in the crumble mixture with rolled oats or finely chopped pecans.
  • If using frozen raspberries, do not thaw them; scatter them directly onto the dough to prevent the dough from becoming too wet.
  • To prevent the crumble topping from becoming soggy, bake the cookies until the center is set and the topping is visibly dry and golden.

Nutrition

Find it online: https://miameal.com/raspberry-crumble-cookies/