If you’re craving a cookie that perfectly balances fruity freshness and rich chocolatey goodness, you’ve got to try this Raspberry and Chocolate Chip Cookies Recipe. These cookies deliver a delightful surprise with every bite—the tartness of fresh raspberries swirled through tender dough studded with melting semi-sweet chocolate chips. They’re soft, chewy, and bursting with flavor, making them an instant favorite for any cookie lover. Whether it’s a cozy afternoon treat or a special addition to your dessert lineup, this recipe brings warmth and joy in every bite.
Ingredients You’ll Need
The magic of these Raspberry and Chocolate Chip Cookies starts with simple, high-quality ingredients that come together to create delicious texture and flavor. Each item plays an important role—from the creamy butter that lends richness to the fresh raspberries that brighten up the cookie with a pop of color and natural tartness.
- Unsalted butter (1/2 cup or 115 g): Softened butter adds moisture and a tender crumb to your cookies.
- Granulated sugar (1/2 cup or 100 g): Sweetens the dough and helps with spreading during baking.
- Light brown sugar (1/2 cup or 100 g): Adds chewiness and a subtle caramel note to balance the tart raspberries.
- Egg (1 large, room temperature): Binds ingredients together and contributes to softness.
- Vanilla extract (1 teaspoon): Enhances the overall flavor, bringing warmth and depth.
- All-purpose flour (1 3/4 cups or 220 g): Forms the base of the dough, providing structure.
- Baking soda (1/2 teaspoon): Helps the cookies rise just enough for a light texture.
- Salt (1/4 teaspoon): Balances sweetness and intensifies flavors.
- Fresh raspberries (1/2 cup or 90 g, lightly mashed): Adds moistness, fruity tartness, and striking color swirls.
- Semi-sweet chocolate chips (3/4 cup or 130 g): Delicious melty chocolate chunks that complement the raspberries perfectly.
How to Make Raspberry and Chocolate Chip Cookies Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 350°F (175°C) and preparing two baking sheets with parchment paper. This ensures your cookies will bake evenly and come off the pan easily without sticking.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened butter along with the granulated and brown sugars until the mixture becomes light and fluffy. This step is key to creating that dreamy, soft texture we all love in a cookie.
Step 3: Add Wet Ingredients
Mix in the egg and vanilla extract until everything is well combined. These add richness and infuse your dough with comforting vanilla aroma that pairs beautifully with raspberry and chocolate.
Step 4: Combine Dry Ingredients
Whisk together the flour, baking soda, and salt in a separate bowl, then gradually incorporate these dry ingredients into your wet mixture. Stir gently to combine; overmixing can toughen your cookies.
Step 5: Incorporate Raspberries and Chocolate Chips
Carefully fold in the lightly mashed fresh raspberries and the semi-sweet chocolate chips. Stir just enough to distribute these gems while maintaining the lovely marbled effect the raspberries create throughout the dough.
Step 6: Shape the Cookies
Using a spoon or cookie scoop, drop about 1 1/2 tablespoons of dough per cookie onto the prepared baking sheets. Leave roughly two inches of space between each cookie to give them room to spread as they bake.
Step 7: Bake to Perfection
Bake your cookies for 10 to 12 minutes. Look for golden edges with centers that still look slightly soft. This balance guarantees chewy, tender cookies that are full of flavor. Don’t overbake or you’ll lose that soft, melt-in-your-mouth quality.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack. This cooling step is important to let the cookies set perfectly so they hold their shape but remain soft inside.
How to Serve Raspberry and Chocolate Chip Cookies Recipe
Garnishes
While these cookies are perfect on their own, a dusting of powdered sugar or a drizzle of white chocolate can turn them from lovely to next-level special. Fresh raspberries on the side can add a burst of freshness and color for your presentation.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, creamy vanilla ice cream, or even a scoop of raspberry sorbet. The dairy complements the chocolate while balancing the raspberry’s tangy brightness.
Creative Ways to Present
For gatherings or gifts, stack your Raspberry and Chocolate Chip Cookies Recipe with parchment paper in between and wrap with a rustic ribbon. You can also serve them warm in a cookie skillet topped with a dollop of whipped cream for a cozy treat that impresses.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for up to 4 days—perfect for enjoying throughout the week.
Freezing
If you want to save time later, you can freeze the cookie dough balls on a baking sheet, then transfer them to a freezer-safe bag once solid. When ready to bake, pop them straight in the oven with a couple of extra minutes added to cooking time.
Reheating
To revive day-old cookies, warm them in the microwave for 10–15 seconds or briefly in a preheated oven. This will bring back their soft texture and make the chocolate ooze deliciously again.
FAQs
Can I use frozen raspberries for this Raspberry and Chocolate Chip Cookies Recipe?
Fresh raspberries work best to maintain the texture and flavor, but if you only have frozen ones, thaw and drain them well before using to avoid adding too much moisture to the dough.
What if I don’t have semi-sweet chocolate chips?
You can substitute with milk chocolate or dark chocolate chips depending on your preference. Each option will add a slightly different flavor, but all will pair nicely with the raspberries.
How do I prevent the raspberries from making the dough too wet?
Lightly mashing the raspberries and folding them in gently helps spread the flavor without turning the dough soggy. Using fresh, firm raspberries also reduces excess moisture.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour for a gluten-free flour blend that measures cup-for-cup, and make sure the baking soda and other ingredients are gluten-free certified.
How long do these cookies stay fresh?
Stored in an airtight container at room temperature, the Raspberry and Chocolate Chip Cookies Recipe remain deliciously fresh for up to 4 days. Beyond that, freezing is your best bet for longer freshness.
Final Thoughts
There’s something truly special about the way fresh raspberries and rich chocolate come together in this Raspberry and Chocolate Chip Cookies Recipe. Whether you’re baking to share with loved ones or treating yourself on a cozy day, these cookies never disappoint. So preheat your oven, gather your ingredients, and prepare for some of the most delightful bites you’ll enjoy all year. Happy baking!
Print
Raspberry and Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Delicious Raspberry and Chocolate Chip Cookies combine the tartness of fresh raspberries with the sweetness of semi-sweet chocolate chips for a chewy, flavorful treat baked to perfection. Soft, slightly golden edges and a marbled raspberry effect make these cookies irresistible for dessert or snack time.
Ingredients
Wet Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup (90 g) fresh raspberries, lightly mashed
- 3/4 cup (130 g) semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with both granulated sugar and light brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Mix in the egg and vanilla extract thoroughly until just combined to incorporate moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mix into the wet ingredients, stirring gently until just combined to avoid overdeveloping gluten and keep the cookies tender.
- Incorporate Raspberries and Chocolate Chips: Carefully fold in the lightly mashed fresh raspberries and semi-sweet chocolate chips, ensuring the raspberry pieces stay marbled within the dough without overmixing.
- Shape the Cookies: Using a tablespoon or cookie scoop, portion about 1 1/2 tablespoons of dough per cookie and place them on prepared baking sheets, leaving about 2 inches of space between each to allow spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, watching closely for golden edges while the centers remain slightly soft to achieve a chewy texture.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, enhancing their flavor and texture.
Notes
- Lightly mashing the raspberries helps create a beautiful marbled effect and prevents the dough from becoming too wet.
- Don’t overbake to keep the cookies soft and chewy; centers should look slightly underdone when removed from the oven.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- For a dairy-free option, substitute butter with a vegan margarine or coconut oil.
