These Raspberry Chocolate Chip Cookies are a delicious twist on the classic chocolate chip cookie, with bursts of juicy raspberries and rich, melty chocolate in every bite. The combination of sweet and tart flavors makes them an irresistible treat for any occasion!
Why You’ll Love This Recipe
Soft & Chewy Texture – Perfectly golden edges with a gooey center.
Fresh Raspberry Flavor – Adds a natural sweetness and slight tartness.
Easy to Make – No fancy equipment required, just a mixing bowl and an oven.
Perfect for Any Occasion – Great for desserts, gifting, or snacking.
Ingredients You’ll Need
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet or dark chocolate chips
- ½ cup fresh raspberries (or frozen, thawed & patted dry)
Tools You’ll Need
- Mixing bowls
- Hand mixer or whisk
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
How to Make Raspberry Chocolate Chip Cookies
Step 1: Prepare the Dough
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat together butter, brown sugar, and granulated sugar until creamy.
- Add the egg and vanilla extract, mixing until smooth.
Step 2: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 3: Fold in Chocolate & Raspberries
- Gently fold in the chocolate chips.
- Carefully fold in the raspberries, being careful not to overmix (to prevent the dough from turning pink).
Step 4: Bake the Cookies
- Using a cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Tips for Success
Use Fresh or Frozen Raspberries – If using frozen, thaw and pat them dry to avoid excess moisture.
Chill the Dough – If the dough seems too soft, refrigerate for 30 minutes before baking.
Don’t Overmix – Stir the raspberries in gently to prevent crushing them.
Add White Chocolate – Swap half the chocolate chips for white chocolate for extra sweetness.
How to Store Raspberry Chocolate Chip Cookies
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keep for up to 1 week for a slightly firmer texture.
- Freeze: Freeze the baked cookies for up to 3 months. Let them thaw at room temperature before serving.
Frequently Asked Questions
Can I use frozen raspberries?
Yes! Just thaw and pat them dry before folding them into the dough.
What chocolate pairs best with raspberries?
Dark or semi-sweet chocolate balances the tart raspberries, but white chocolate is also a great option.
Can I make these cookies dairy-free?
Yes! Use dairy-free butter and chocolate chips for a lactose-free version.
Recipe Details
- Preparation Time: 10 minutes
- Cooking Time: 12 minutes
- Cuisine: American
Nutritional Information (Per Cookie):
Calories: 160 | Protein: 2g | Carbohydrates: 22g | Fat: 8g | Sugar: 12g | Fiber: 1g
These Raspberry Chocolate Chip Cookies are a perfect mix of fruity, sweet, and chocolatey goodness. Enjoy them warm with a glass of milk or a cup of coffee!
Print
Raspberry Chocolate Chip Cookies
- Total Time: 22 minutes
Description
These Raspberry Chocolate Chip Cookies are a delicious twist on the classic chocolate chip cookie, with bursts of juicy raspberries and rich, melty chocolate in every bite. The combination of sweet and tart flavors makes them an irresistible treat for any occasion!
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Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet or dark chocolate chips
- ½ cup fresh raspberries (or frozen, thawed & patted dry)
Instructions
Step 1: Prepare the Dough
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat together butter, brown sugar, and granulated sugar until creamy.
- Add the egg and vanilla extract, mixing until smooth.
Step 2: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 3: Fold in Chocolate & Raspberries
- Gently fold in the chocolate chips.
- Carefully fold in the raspberries, being careful not to overmix (to prevent the dough from turning pink).
Step 4: Bake the Cookies
- Using a cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Use Fresh or Frozen Raspberries – If using frozen, thaw and pat them dry to avoid excess moisture.
Chill the Dough – If the dough seems too soft, refrigerate for 30 minutes before baking.
Don’t Overmix – Stir the raspberries in gently to prevent crushing them.
Add White Chocolate – Swap half the chocolate chips for white chocolate for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Cuisine: American
