Name: Raspberry Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; ½ cup brown sugar, packed; 2 large eggs; 1 teaspoon pure vanilla extract; 3 cups all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup fresh raspberries, chopped; 1½ cups semi-sweet chocolate chips

These Raspberry Chocolate Chip Cookies offer a delightful twist on the classic chocolate chip cookie, featuring bursts of fresh raspberries that add a perfect tartness to balance the sweet chocolate chips. The combination creates a cookie that’s both familiar and excitingly different, with a beautiful pink-speckled appearance that makes them as pretty as they are delicious.

Why You’ll Love This Recipe

These cookies bring together the comforting familiarity of chocolate chip cookies with the bright, fruity surprise of fresh raspberries. You’ll love how the juicy berries create pockets of tartness that cut through the sweetness of the cookie dough and chocolate. The texture is equally appealing – crisp edges with soft, tender centers. They’re perfect for summer gatherings, Valentine’s Day, or anytime you want to elevate your cookie game. Plus, the beautiful flecks of red throughout the cookies make them visually stunning without any extra decorating effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter forms the foundation of these cookies, providing richness and helping to create that perfect chewy texture. Make sure it’s properly softened for the best incorporation with the sugars.

Granulated sugar not only sweetens the cookies but helps create those crispy edges we all love. It also aids in the spread of the cookies during baking.

Brown sugar adds a deeper, more complex sweetness thanks to its molasses content. It also contributes to the soft, moist texture of the finished cookies.

Eggs bind everything together while adding structure and a touch of richness. They’re essential for the proper texture of the cookies.

Vanilla extract brings warmth and enhances all the other flavors in the cookie. Use pure vanilla extract for the best flavor profile.

All-purpose flour provides the structure for our cookies. Measuring it correctly (by spooning into measuring cups and leveling off) ensures your cookies won’t be too dry or too wet.

Baking soda acts as the leavening agent, giving the cookies a slight rise and contributing to their chewy texture.

Salt enhances all the flavors in the cookie and balances the sweetness. Even in sweet recipes, this small amount makes a big difference.

Fresh raspberries provide bursts of tart flavor and beautiful color throughout the cookies. Their moisture also contributes to the cookies’ soft texture.

Semi-sweet chocolate chips offer the perfect balance of sweetness and rich chocolate flavor. They stay slightly melty when the cookies are warm, creating pockets of chocolate goodness in every bite.

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to the butter mixture, mixing until just combined.
Gently fold in the chopped raspberries and chocolate chips.
Drop spoonfuls of dough onto prepared baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes, or until edges are lightly golden.
Cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 24 cookies, making it perfect for gatherings or to keep some for later. Preparation takes about 15 minutes, and the baking time is 12 minutes, for a total time of 27 minutes from start to finish. Each cookie contains approximately 169 calories.

Variations

White Chocolate Raspberry: Substitute white chocolate chips for semi-sweet for a sweeter, creamier flavor that pairs beautifully with the tart raspberries.

Lemon Raspberry: Add 1 tablespoon of lemon zest to the cookie dough for a bright, citrusy note that enhances the raspberry flavor.

Double Berry: Mix in 1/2 cup of dried blueberries along with the raspberries for additional fruity flavor and texture.

Raspberry Almond: Add 1/2 teaspoon of almond extract and 1/2 cup of sliced almonds to the dough for a nutty variation.

Dark Chocolate Raspberry: Use dark chocolate chunks instead of semi-sweet chips for a more intense chocolate experience that contrasts beautifully with the raspberries.

Raspberry Oatmeal Chocolate Chip: Replace 1 cup of the flour with 1 cup of rolled oats for added texture and a heartier cookie.

Storage/Reheating

Counter Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking, especially important with these cookies due to the moisture from the raspberries.

Refrigerator Storage: For longer freshness, store in the refrigerator for up to 1 week. The cool environment helps preserve the fresh raspberry flavor.

Freezer Storage: These cookies freeze exceptionally well. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. They’ll keep for up to 3 months.

Cookie Dough Storage: You can also freeze the unbaked dough in scooped portions. Freeze them on a baking sheet first, then transfer to a container. Bake straight from frozen, adding 1-2 minutes to the baking time.

Reheating: To restore that fresh-baked taste, warm refrigerated or frozen cookies in a 300°F oven for about 5 minutes, or microwave individual cookies for 10-15 seconds.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but don’t thaw them beforehand. Chop them while still frozen and fold them into the dough quickly. This may add a bit more moisture to your cookies, so you might need an extra tablespoon or two of flour to compensate.

Why did my cookies spread too much during baking?

This could be due to butter that was too soft or warm, or not enough flour. Make sure your butter is at cool room temperature (not melting), and try chilling the dough for 30 minutes before baking. Also, ensure you’re measuring flour correctly.

Can I make these cookies without chocolate chips?

Absolutely! You can omit the chocolate chips entirely for a pure raspberry cookie, or substitute with white chocolate, nuts, or another mix-in of your choice.

How do I prevent the raspberries from making my cookies too wet?

Pat the chopped raspberries with paper towels to remove excess moisture before folding them into the dough. You can also toss them with a tablespoon of flour to help absorb some of the juice.

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 3 days before baking. You can also freeze portioned dough for up to 3 months. Allow the dough to come to room temperature for about 20 minutes before baking.

Are these

ne baking?

The cookies are done when the edges are lightly golden but the centers still look slightly underdone. They’ll continue cooking on the hot baking sheet after removal from the oven. For soft cookies, don’t overbake!

Can I use other berries in this recipe?

Yes! Blueberries, blackberries, or chopped strawberries can work well. Each will bring a different flavor profile, but the same technique applies – chop them and gently fold them in.

Why did my raspberries turn the whole cookie pink?

If your dough turned completely pink, the raspberries were likely overmixed into the dough. Fold them in very gently and minimally at the end of mixing to maintain distinct berry pieces throughout the cookie.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. The texture may be slightly different, but the cookies will still be delicious.

Conclusion

These Raspberry Chocolate Chip Cookies offer a delightful twist on a classic favorite. The combination of tart raspberries and sweet chocolate creates a cookie that’s both familiar and excitingly different. Whether you’re baking them for a special occasion or simply to brighten an ordinary day, these cookies are sure to impress with their beautiful appearance and balanced flavor profile. The contrast between the bright, juicy raspberries and rich chocolate chips creates a taste experience that’s hard to beat. Plus, with all the storage options and variations available, you can easily adapt this recipe to suit your preferences or what you have on hand. Happy baking!

Raspberry Chocolate Chip Cookies