Take chocolate chip cookies to the next level with the addition of fresh raspberries! These cookies are everything you never realized your life was missing. Soft, chewy, and bursting with the delicious flavors of raspberry and chocolate. Sure to become a new favorite!
Is there anything more perfect than homemade chocolate chip cookies? They’re one of those things you never really outgrow…no matter how old you get…and one of those things you might even appreciate more as an adult.
Because as an adult, you realize all the possibilities that chocolate chip cookies hold! They can be thin and crispy or perfectly chewy or soft and pillowy…and when it comes to add-ins, there are as many variations as the mind can dream up.
These Raspberry Chocolate Chip Cookies are the perfect example. They’re soft and pillowy and crispy around the edges. The perfect chocolate chip cookie, if you ask me!
Not to mention… who doesn’t love raspberries + chocolate!? It’s the perfect combo! And when you combine them in the form of a cookie, it truly is a win-win.
what you’ll need for this recipe
I used semi-sweet chocolate chips, but you could also use milk chocolate, dark chocolate, or even white chocolate chips if you prefer. The type of chocolate chips you use will not affect the end result except in terms of flavor.
For the raspberries, I used fresh berries and froze them before using them in this recipe. I found that using non-frozen berries resulted in the raspberries becoming completely smushed in the process of scooping. Of course, they still tasted delicious, but in terms of appearance, frozen berries yield a prettier cookie.
- All purpose flour
- Baking soda
- Salt
- Unsalted butter, room temperature
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Chocolate chips
- Frozen raspberries
how to make raspberry chocolate chip cookies
Combine the dry ingredients. In a medium mixing bowl, combine flour, baking soda, and salt. Set aside.
Combine the wet ingredients. In a separate larger mixing bowl, cream the butter and sugars; mix in eggs and vanilla.
Mix together. Add the dry ingredients to the wet ingredients and mix until incorporated. Stir in the chocolate chips.
Add raspberries. Gently fold in the raspberries.
Scoop & bake. Drop by rounded tablespoon on an ungreased baking sheet. Bake until golden brown.
storing & freezing
Raspberry Chocolate Chip Cookies can be stored in an airtight container at room temperature for 2-3 days. If you need to store them longer, you can store them in the refrigerator for up to 5 days. These cookies can also be frozen for longer storage. To freeze, start by flash freezing cooled cookies directly on the baking sheet for about 1 hour. Then transfer to a freezer-safe bag or container and freeze for up to 3 months.
tips for success
- Start with room temperature butter. As hard as it is to be patient, leaving the butter out on the counter until it reaches room temperature is the best way to go. If you’re in a hurry, you can also soften it in the microwave on the correct setting or try this technique to soften butter quickly.
- Use frozen raspberries. I used fresh raspberries that I popped in the freezer overnight, but feel free to use pre-frozen raspberries in this recipe. Bonus: you can find them year round!
- Use a cookie scoop for evenly sized cookies.
More Delicious Cookie Recipes
Looking for some more fun & delicious cookie recipes? Be sure to check out these favorites:
Raspberry Chocolate Chip Cookies
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teapsoon vanilla
- 1 1/2 cups chocolate chips
- 1 cup frozen raspberries
Instructions
- Preheat oven to 375°F.
- Combine flour, baking soda, and salt in a small mixing bowl. Set aside.
- In a large mixing bowl, cream butter and sugars until fully combined.
- Mix in eggs and vanilla.
- Slowly add in flour mixture just until incorporated.
- Stir in chocolate chips.
- Gently fold in raspberries.
- Drop by rounded tablespoon (or use a cookie scoop) 2 inches apart on ungreased baking sheet.
- Bake at 375 degrees 10-12 minutes or until golden brown.
- Cool on a wire rack.
These are so delicious! Such a great idea to add raspberries.
Well, HELLO Delicious!!! These were just what I needed to cure my craving for something sweet! Delicious and refreshing! Yum!
Is the extra added amount of flour already included in the recipe so the cookies are not soggy? Or how much more flour should I add?
Beautiful looking cookies! I just love the combination of raspberry and chocolate!
Perfect way to incorporate raspberries during the summer! I love the raspberry and chocolate flavor combo!
Oh my goodness, these cookies look amaaazing!! I bet they taste incredible!!
Looks heavenly! This will quickly disappear on our table for sure, need to make a batch of these!
These would disappear in our house! I need these in my life!!!
This is my new go-to cookie. Everyone thinks they are soooo fancy with the raspberries! Love them!
So happy to hear it!
Can I use coconut flour or almond flour instead of all purpose flour and how much?
Yes you can. Follow the instructions on the package for ratios- I believe its usually 1:1.
Wow I just whipped it in a few minutes because I had sooo many frozen raspberries. I was scared because I let if rest in the fridge for 30mins but it turned out amazing and perfectly chewy 🥰🥰🥰
I followed the recipe from the “Print” section and my cookies didn’t spread ☹️😢
Sorry to hear!
This works out to one raspberry per cookie. Are you supposed to chop them?
I did not chop them, I froze them to keep as much shape as possible. You can use more if you would like!
Could you make these into cookie bars instead of cookies ?
Yes, cookie bars would work well! Bake at 375°, baking time will depend on what size pan you use.
Could you do this with other types of berries such as strawberries or blueberries?
Yes, absolutely!
Wow!!! These cookies are so outrageously delish. I used unsweetened Carob chips + I used golden monk fruit as my sweetener.
Recipe print