Raspberry Chocolate Chip Cookies
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These raspberry chocolate chip cookies have crisp edges and gooey middles, packed with chopped chocolate and raspberries! You only need 10 simple pantry ingredients to make these cookies, and you can use frozen raspberries, so you can make these cookies all year long!
These raspberry chocolate chip cookies are such a fun, fruity twist on a classic! Just like my popular chocolate chip cookies, these raspberry cookies are packed with buttery flavor and are so soft and chewy.
When testing this recipe, I found that using frozen raspberries worked better than fresh raspberries! Which is amazing because it means you can easily make these cookies all year long.
Why You’ll Love These Raspberry Chocolate Chip Cookies
- You only need 10 simple ingredients to make these raspberry chocolate chip cookies.
- You can easily make these cookies dairy-free or vegan, so they’re perfect if you have food allergies.
- There’s no need to chill the cookie dough, so they’re ready in just 20 minutes.
- Each cookie is packed with raspberries and chocolate, the perfect combo!
Ingredients Needed
- Butter: You can use regular butter or dairy-free butter if you’re dairy-free or vegan.
- Raspberries: I’ve found that frozen works better than fresh raspberries. In a pinch you can use fresh raspberries, or freeze your fresh raspberries! I don’t recommend using freeze-dried raspberries.
- Eggs: You can replace the egg with a flax egg.
- Chocolate: Feel free to use chocolate chips or chop up a chocolate bar! I love using dark chocolate because it goes so well with the raspberries, but you can also use semisweet. You can of course use dairy-free chocolate!
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars until light and fluffy.
Step 3: Add the vanilla and egg, mixing until just combined.
Step 4: Add the flour, baking soda, and salt. Mix together until a dough starts to form.
Step 5: Stir in the chocolate chips, followed by the raspberries – try not to squish them too much!
Step 6: Use a medium cookie scoop or a spoon to make 1 ½ tablespoon-sized cookie dough balls and place them on the prepared baking sheet so they’re 3-4 inches apart.
Step 7: Bake the cookies one sheet at a time for 8-11 minutes. Take them out of the oven when the edges have set, but they look a bit underbaked in the middle. Let them cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Making these cookies vegan or dairy-free
Want to make these cookies dairy-free or vegan? Just make a few simple swaps and you are good to go!
- Use vegan butter instead of regular butter
- Make sure you’re using dairy-free chocolate chips or a dairy-free chocolate bar.
- If vegan, swap out the egg for a flax egg!
Expert Tips
- I always recommend using a kitchen scale to weigh out your flour! It’s super easy to add too much flour if you’re using measuring cups, and that’ll make your cookies dry and dense.
- If you don’t have a kitchen scale, then make sure to use the scoop and level method to weigh out your flour!
- When adding the raspberries to the cookie dough, try to work quickly. That way, the frozen raspberries won’t start to thaw and fall apart!
- To get those so soft and gooey bakery-style cookies, take them out of the oven when the edges have set but the middles look a little bit underbaked. They’ll continue baking on the cookie sheet!
Storage Instructions
Store the cooled cookies in an airtight container at room temperature for 5-6 days.
To freeze, place the baked cookies in a freezer bag in the freezer for up to 2 months. Let thaw at room temperature before enjoying.
More Raspberry Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Raspberry Chocolate Chip Cookies
Ingredients
- ¾ cup (158 g) butter, softened , (regular or dairy free)
- ½ cup (100 g) granulated sugar
- ½ cup (105 g) light brown sugar
- 1 egg
- 1 tbsp vanilla extract
- ¾ tsp salt
- ¾ tsp baking soda
- 2 cup + 2 tbsp (268 g) all-purpose flour
- ½ cup semisweet chocolate chips or chopped chocolate
- ½ cup (50 g) frozen raspberries, SEE NOTES
Instructions
- Preheat your oven to 350° Fahrenheit and line two baking sheets with parchment paper. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Add in flour, baking soda and salt. Mix until a dough forms.
- Stir in the chocolate chips, then quickly stir in the raspberries, trying not to squish them too much.
- Use a medium cookie scoop or spoon to make 1.5 tbsp sized balls and place them on the baking sheet around 3-4 inches apart.
- Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look slightly under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Absolutely delicious!!
You’re absolutely right! The raspberries and chocolate are the perfect combo! Thank-you!