These Raspberry Chocolate Chip Cookies are the perfect combination of tart, juicy raspberries and rich, melty chocolate chips. With the sweetness of the cookie dough and the freshness of the berries, these cookies are sure to become a favorite in your household. Whether you’re craving something fruity or chocolatey (or both!), these cookies have you covered!
Why You’ll Love These Raspberry Chocolate Chip Cookies
✔ Sweet & Tart – The raspberries add a fresh tartness that perfectly balances the sweetness of the chocolate chips.
✔ Chewy & Soft – These cookies are soft in the center with a slight crisp on the edges, creating the perfect texture.
✔ Quick & Easy – Ready in less than 30 minutes, these cookies are perfect for a sweet snack or dessert.
✔ Perfect for Any Occasion – Whether it’s a family treat or a special occasion, these cookies will always impress!
Ingredients for Raspberry Chocolate Chip Cookies
You’ll need:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup fresh raspberries (or frozen, thawed and drained)
- Optional: ¼ cup chopped walnuts or almonds (for added texture)
Tools You’ll Need
- Mixing bowl
- Electric mixer or hand whisk
- Baking sheet
- Parchment paper (for easy cleanup)
- Cooling rack
How to Make Raspberry Chocolate Chip Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie removal and cleanup.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Step 3: Add the Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
Step 4: Mix in the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 5: Fold in the Chocolate Chips and Raspberries
Gently fold in the chocolate chips and raspberries, being careful not to crush the berries. If you’re using nuts, add them at this stage as well.
Step 6: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
Step 7: Cool the Cookies
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire cooling rack to cool completely.
Serving Suggestions
- With a Glass of Milk – These cookies pair perfectly with a cold glass of milk.
- With Ice Cream – Serve them warm with a scoop of vanilla or raspberry ice cream for an indulgent dessert.
- Gift Them – These cookies make a great gift! Package them in a cute tin or jar for a sweet, homemade present.
Tips for the Best Raspberry Chocolate Chip Cookies
✔ Use Fresh Raspberries – Fresh raspberries work best for this recipe, as they hold their shape better. If using frozen raspberries, make sure to thaw and drain them to prevent excess moisture in the dough.
✔ Don’t Overmix – Once you add the dry ingredients, mix just until combined to keep the cookies soft and chewy.
✔ Chill the Dough – For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
Storage Instructions
- Room Temperature: Store cookies in an airtight container at room temperature for up to 3-4 days.
- Freeze: These cookies freeze well! To freeze, lay them on a baking sheet and freeze until firm. Then, transfer to a freezer-safe bag or container for up to 3 months.
- Reheat: Reheat frozen cookies by microwaving them for 10-15 seconds for a warm, gooey treat.
Frequently Asked Questions (FAQ)
Q1: Can I use frozen raspberries?
A: Yes, frozen raspberries work well! Just make sure to thaw and drain them before adding them to the dough to avoid excess moisture.
Q2: Can I make these cookies without eggs?
A: Yes, you can use an egg substitute like a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a store-bought egg replacer.
Q3: Can I use white chocolate chips instead of semisweet?
A: Absolutely! White chocolate chips will give these cookies a sweeter, creamier flavor that pairs beautifully with the raspberries.
Conclusion: A Perfect Sweet & Tart Cookie
These Raspberry Chocolate Chip Cookies are the perfect balance of tart, juicy raspberries and rich chocolate, all wrapped up in a chewy, delicious cookie. Whether you’re baking for a crowd or just want a special treat, these cookies are sure to be a hit!
Did you make this recipe? Don’t forget to leave a review and share your photos on Instagram!
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Cuisine: American, Dessert
Nutritional Information (per cookie)
Calories: 180
Protein: 2g
Carbohydrates: 25g
Fat: 9g
Fiber: 2g
Enjoy these fruity and chocolatey cookies that will have you coming back for more!
Print
Raspberry Chocolate Chip Cookies
- Total Time: 22 minutes
Description
These Raspberry Chocolate Chip Cookies are the perfect combination of tart, juicy raspberries and rich, melty chocolate chips. With the sweetness of the cookie dough and the freshness of the berries, these cookies are sure to become a favorite in your household. Whether you’re craving something fruity or chocolatey (or both!), these cookies have you covered!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup fresh raspberries (or frozen, thawed and drained)
- Optional: ¼ cup chopped walnuts or almonds (for added texture)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie removal and cleanup.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Step 3: Add the Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
Step 4: Mix in the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 5: Fold in the Chocolate Chips and Raspberries
Gently fold in the chocolate chips and raspberries, being careful not to crush the berries. If you’re using nuts, add them at this stage as well.
Step 6: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
Step 7: Cool the Cookies
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire cooling rack to cool completely.
Notes
✔ Use Fresh Raspberries – Fresh raspberries work best for this recipe, as they hold their shape better. If using frozen raspberries, make sure to thaw and drain them to prevent excess moisture in the dough.
✔ Don’t Overmix – Once you add the dry ingredients, mix just until combined to keep the cookies soft and chewy.
✔ Chill the Dough – For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Cuisine: American, Dessert
