Why You’ll Love Raspberry Chocolate Chip Cookies Recipe

These Raspberry Chocolate Chip Cookies are a dreamy twist on the classic chocolate chip cookie. The rich, melty chocolate pairs perfectly with the sweet-tart burst of fresh raspberries, creating a bakery-worthy treat that feels indulgent yet fresh. Soft, chewy, and slightly gooey, they’re perfect for holidays, tea parties, or just because you need a little sweetness in your day.

Ingredients

2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
3/4 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 1/4 cups semisweet chocolate chips
3/4 cup fresh raspberries (pat dry to avoid excess moisture)

Directions

Prep Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt. Set aside.
Cream Butter & Sugar: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add Egg & Vanilla: Mix in the egg and vanilla extract until smooth.
Combine: Gradually stir in the dry ingredients until just combined.
Fold In Goodies: Gently fold in chocolate chips, then carefully add raspberries (try not to overmix so they don’t break apart too much).
Scoop & Bake: Scoop dough into 2-tablespoon portions onto the baking sheet. Bake for 10–12 minutes, until edges are golden but centers are soft.
Cool & Serve: Allow to cool for 5 minutes before transferring to a wire rack.

Servings and Timing

Servings: About 24 cookies
Prep Time: 15 minutes
Bake Time: 12 minutes per batch
Total Time: 30 minutes

Variations

White Chocolate Raspberry: Swap dark chips for creamy white chocolate.
Raspberry Jam Swirl: Add 2 tbsp raspberry jam to the dough for extra flavor.
Nutty Twist: Fold in chopped almonds, pecans, or pistachios for crunch.
Frozen Raspberries: Can be used, but keep them frozen until mixing to prevent bleeding.

Storage/Reheating

Room Temp: Store in an airtight container for 2–3 days.
Fridge: Lasts up to 5 days, but bring to room temp before eating.
Freezer: Freeze baked cookies for up to 2 months. Reheat in the oven at 300°F (150°C) for 5 minutes.

FAQs

Q: Can I use dried raspberries?
A: Yes! Freeze-dried raspberries work well and add a concentrated fruity punch without extra moisture.

Q: My raspberries made the dough too wet—what should I do?
A: Make sure to pat them dry and fold gently. If dough feels sticky, chill for 20 minutes before baking.

Q: Can I make these gluten-free?
A: Absolutely—use a 1:1 gluten-free flour blend.

Conclusion

Raspberry Chocolate Chip Cookies are the perfect balance of fruity freshness and rich chocolate indulgence. Whether for a special occasion or a cozy afternoon snack, these cookies will quickly become a favorite. ✨

Raspberry Chocolate Chip Cookies

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These Raspberry Chocolate Chip Cookies are soft, chewy, and bursting with fresh raspberries and melty chocolate chips. The juicy berries add a tart, fruity twist that pairs perfectly with the richness of the chocolate, making these cookies an irresistible treat!

Author: Emily
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: About 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix dry ingredients: In a bowl, whisk flour, baking soda, and salt.
Cream butter & sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs & vanilla: Beat in eggs one at a time, then stir in vanilla.
Combine: Gradually add dry ingredients to wet mixture, mixing until just combined.
Fold in mix-ins: Gently fold in chocolate chips and raspberries (be careful not to mash the berries too much).
Scoop & bake: Drop spoonfuls of dough (about 2 tbsp each) onto baking sheets, leaving space between. Bake 10–12 minutes, until edges are golden but centers still soft.
Cool: Let cool on baking sheet for 5 minutes before transferring to wire racks.

Notes

Use fresh, not frozen raspberries to avoid excess moisture.
For extra gooey cookies, chill dough 30 minutes before baking.
Try white chocolate chips for a sweeter flavor combo.
Store in an airtight container for up to 3 days.