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 Because 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.
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🍫 Ingredients
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.
- 3 c. all purpose flour (for a chewier cookie, reduce flour by 1/2 cup)
- 1 tsp. baking soda
- 1 tsp. salt
- 1 c. unsalted butter, room temperature
- 1 c. brown sugar
- 1/2 c. granulated sugar
- 2 large eggs
- 1 tsp. vanilla
- 1 1/2 c. chocolate chips
- 1 c. frozen raspberries
📋 Instructions
- Combine flour, baking soda, and salt. Set aside.
- Cream butter and sugars; mix in eggs and vanilla.
- Add in flour mixture and chocolate chips.
- Gently fold in raspberries.
- Drop by rounded tablespoon on an ungreased baking sheet.
- Bake until golden brown.
- Enjoy!
🌡 Storing
These 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.
📍 Tips
- 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.
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- Chocolate Shortbread Cookies
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- Chocolate Strawberry Sandwich Cookies
Raspberry Chocolate Chip Cookies
Take chocolate chip cookies to the next level with the addition of fresh raspberries!
These Raspberry Chocolate Chip Cookies are everything you never realized your life was missing. Soft, chewy cookies bursting with the delicious flavors of raspberry and chocolate. If you love chocolate chip cookies, these are sure to become a new favorite.
Ingredients
- 3 c. all purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 c. unsalted butter, room temperature
- 1 c. brown sugar
- 1/2 c. granulated sugar
- 2 large eggs
- 1 tsp. vanilla
- 1 1/2 c. chocolate chips
- 1 c. frozen raspberries
Instructions
- Preheat oven to 375 degrees.
- 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.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 143Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 106mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 2g
Take chocolate chip cookies to the next level with the addition of fresh raspberries! These Raspberry Chocolate Chip Cookies are everything you never realized your life was missing. Soft, chewy cookies bursting with the delicious flavors of raspberry and chocolate. If you love chocolate chip cookies, these are sure to become a new favorite.
Demeter says
These are so delicious! Such a great idea to add raspberries.
Sara Welch says
Well, HELLO Delicious!!! These were just what I needed to cure my craving for something sweet! Delicious and refreshing! Yum!
Kathy Kleese says
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?
Chrissie Baker says
Beautiful looking cookies! I just love the combination of raspberry and chocolate!
Taylor says
Perfect way to incorporate raspberries during the summer! I love the raspberry and chocolate flavor combo!
Katerina @ diethood .com says
Oh my goodness, these cookies look amaaazing!! I bet they taste incredible!!
Melanie Bauer says
Looks heavenly! This will quickly disappear on our table for sure, need to make a batch of these!
Erin | Dinners,Dishes and Dessert says
These would disappear in our house! I need these in my life!!!
Autumn Waller says
This is my new go-to cookie. Everyone thinks they are soooo fancy with the raspberries! Love them!
Cathy Trochelman says
So happy to hear it!
Adriana says
Can I use coconut flour or almond flour instead of all purpose flour and how much?
Cathy Trochelman says
Yes you can. Follow the instructions on the package for ratios- I believe its usually 1:1.
Cami says
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 đ„°đ„°đ„°
Oksana Romaniv says
I followed the recipe from the âPrintâ section and my cookies didnât spread âčïžđą
Cathy Trochelman says
Sorry to hear!
Alison says
This works out to one raspberry per cookie. Are you supposed to chop them?
Cathy Trochelman says
I did not chop them, I froze them to keep as much shape as possible. You can use more if you would like!
Cindy O'Brien says
Could you make these into cookie bars instead of cookies ?
Cathy Trochelman says
Yes, cookie bars would work well! Bake at 375°, baking time will depend on what size pan you use.