Raspberry Chocolate Chip Cookies Recipe
If you love the fruity zing of raspberries and the rich decadence of chocolate chips, Raspberry Chocolate Chip Cookies are about to become your new favorite bake. They combine chewy cookie perfection, bursts of sweet-tart berry flavor, and little pockets of melty chocolate—all in one gorgeous, bakery-worthy treat. Whether you’ve got fresh or freeze-dried raspberries on hand, every bite is a delightful celebration, and the vibrant berry-pink flecks make them look as delicious as they taste. These cookies are as wonderful for sharing with friends as they are for satisfying an afternoon treat craving.
Ingredients You’ll Need
This recipe keeps it classic and approachable, with a few special add-ins that really set it apart. Each ingredient is selected not just for flavor but for the perfect chew and irresistible appearance. Here’s what you’ll need, plus some handy tips for getting the most out of each one.
- Unsalted Butter (1 cup, softened): The foundation of a chewy, tender cookie—make sure it’s room temperature for easy creaming.
- Brown Sugar (¾ cup, packed): Adds moisture and a subtle caramel note, boosting flavor and keeping cookies soft.
- Granulated Sugar (½ cup): Offers just-right sweetness and helps the cookies spread into the perfect shape.
- Large Eggs (2): Bind everything together and add richness; bring them to room temperature for the smoothest dough.
- Vanilla Extract (2 teaspoons): Balances the sweetness and rounds out the flavors for that classic cookie aroma.
- All-Purpose Flour (2½ cups): Provides structure—measure accurately with the spoon-and-level method for best results.
- Baking Soda (1 teaspoon): The leavener that gives your cookies a gentle lift so they’re just the right thickness.
- Salt (½ teaspoon): Enhances all the other flavors and keeps the sweetness in check.
- Semi-Sweet Chocolate Chips (1 cup): Choose your favorite brand; they melt into heavenly puddles throughout the cookie.
- Fresh or Freeze-Dried Raspberries (1 cup): Fresh give little bursts of tartness and color, while freeze-dried add concentrated flavor and fun crunch—handle gently to prevent soggy dough.
How to Make Raspberry Chocolate Chip Cookies
Step 1: Prep the Oven and Baking Sheet
Get started by preheating your oven to 350°F (175°C) so that it’s hot and ready the moment your dough is. Line a baking sheet with parchment paper—this not only makes for easy cleanup but also keeps your cookies from sticking or over-browning on the bottom.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This is key for creating that classic cookie texture—it should look pale and feel very soft. Don’t rush this step; it usually takes about 2-3 minutes with a hand mixer.
Step 3: Add the Eggs and Vanilla
Crack in the eggs, one at a time, mixing well after each addition. Pour in the vanilla extract and beat again until everything is fully combined. Your dough should now look creamy and smooth, smelling sweet and rich already.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing these together before adding to the wet means your leavener and salt are evenly distributed, so there are no odd bites or pockets in the cookies.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the butter mixture, mixing on low or by hand just until everything comes together. Over-mixing at this stage can lead to tough cookies, so stop as soon as you no longer see streaks of flour.
Step 6: Fold in Chocolate Chips and Raspberries
Now for the best part: gently fold in your chocolate chips and raspberries. If using fresh raspberries, make sure they are thoroughly patted dry and handle them with care—you want pockets of jammy berry, not a purple-streaked dough. Freeze-dried raspberries can be folded in a bit more robustly. Either way, aim for an even distribution without breaking up the berries too much.
Step 7: Portion and Bake
Use a cookie scoop or a rounded tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart. This gives your Raspberry Chocolate Chip Cookies space to spread and get those perfect crinkly edges. Bake in the preheated oven for 10–12 minutes, until the edges are lightly golden and the centers still look soft (they’ll firm up as they cool, so don’t overbake!).
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step ensures they finish setting up and won’t fall apart when you lift them. If you can resist diving in immediately, the flavor develops even more as they settle.
How to Serve Raspberry Chocolate Chip Cookies
Garnishes
For a touch of elegance, try dusting your Raspberry Chocolate Chip Cookies with a little powdered sugar or topping them with a few extra chocolate chips or crushed freeze-dried raspberries while they’re still warm. These pretty garnishes add a bakery-style finish and hint at the flavors inside.
Side Dishes
Pair these cookies with a cold glass of milk, a cozy mug of tea, or even a scoop of vanilla ice cream. Raspberry Chocolate Chip Cookies are also a beautiful accompaniment to fresh berries or a tart lemon sorbet if you want to double up on fruity fun.
Creative Ways to Present
If you’re gifting or hosting, arrange the cookies on a vintage platter or stack them in a clear bakery box tied with ribbon. For parties, consider making ice cream cookie sandwiches or assembling a cookie board with other berry-inspired treats for an eye-catching dessert display.
Make Ahead and Storage
Storing Leftovers
Keep your Raspberry Chocolate Chip Cookies soft and fresh by storing them in an airtight container at room temperature. They’ll stay delicious for about three days (though they rarely last that long!), and you can tuck a piece of bread in the container to maintain moisture.
Freezing
If you want cookies on demand, freeze the dough after scooping it into balls—just pop them on a tray to freeze, then transfer to a zip-top bag. Bake directly from frozen, adding a minute or two to the bake time. Already-baked cookies freeze well, too, just let them cool completely first and then seal tightly for up to three months.
Reheating
To bring that “just-baked” warmth back, pop a cookie (or a few!) in the microwave for 10-15 seconds or reheat in a 300°F (150°C) oven for about 3 minutes. They’ll taste almost as fresh as the day they were made, with gooey chocolate chips and fragrant, soft centers.
FAQs
Can I use frozen raspberries for Raspberry Chocolate Chip Cookies?
Frozen raspberries can work in a pinch, but let them thaw and gently pat dry to avoid excess moisture in the dough. Freeze-dried raspberries are often best for texture and color, but fresh raspberries are delightful when handled carefully.
What’s the best way to keep the raspberries from breaking up in the dough?
Fold raspberries in at the very end using a gentle hand or a rubber spatula. If you’re worried about smashing them, use freeze-dried berries or chill your dough to help keep everything intact.
Can I make these cookies gluten-free?
Absolutely! Substitute a cup-for-cup gluten-free baking flour blend for the all-purpose flour; the cookies will still be tender and flavorful. Just check your mix contains xanthan gum or a similar binder for the best chew.
What kind of chocolate chips work best?
Semi-sweet chocolate chips are classic, but you can swap in dark, milk, or even white chocolate chips depending on your preference. Mini chips work well if you want a more even distribution of chocolate in every single bite.
Can I double the recipe for a crowd?
Yes! This Raspberry Chocolate Chip Cookies recipe scales up beautifully. Just be sure to mix in batches if your bowl isn’t big enough, and rotate baking sheets if your oven can’t handle all the trays at once for even baking.
Final Thoughts
There’s something truly irresistible about the mix of juicy raspberries and pockets of chocolate in these Raspberry Chocolate Chip Cookies. They’re equal parts nostalgic and fresh, and I promise they’ll win over everyone who tries them. Cozy up with a batch soon—and don’t forget to share your best cookie stories after you take your first bite!
Print
Raspberry Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect combination of sweet raspberries and rich chocolate with these delightful Raspberry Chocolate Chip Cookies. These soft, chewy cookies are bursting with juicy raspberries and gooey chocolate chips, making them a favorite for any occasion.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-ins:
- 1 cup semi-sweet chocolate chips
- 1 cup fresh or freeze-dried raspberries (pat dry if fresh)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Mix in eggs and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture, mixing until just combined.
- Add Mix-ins: Gently fold in chocolate chips and raspberries.
- Bake: Drop dough onto baking sheet and bake for 10–12 minutes until golden. Cool on a wire rack.
Notes
- If using fresh raspberries, be gentle when folding them in to avoid excess moisture.
- Freeze-dried raspberries add texture and flavor without extra moisture.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
