If you have a sweet tooth craving something that bursts with fruity brightness and melty chocolate goodness, you are going to fall head over heels for this Raspberry and Chocolate Chip Cookies Recipe. These cookies combine the delicate tartness of fresh raspberries with the rich, comforting sweetness of semi-sweet chocolate chips, all nestled inside a tender, buttery dough. Whether you’re baking for a crowd or just treating yourself, this recipe delivers a perfect balance of flavors and textures that makes every bite utterly irresistible.
Ingredients You’ll Need
This Raspberry and Chocolate Chip Cookies Recipe calls for a handful of simple, everyday ingredients that work beautifully together. Each element plays a key role — from the creamy butter that lends softness to the dough to the fresh raspberries that add natural juiciness and a pop of color.
- Unsalted butter (1/2 cup, softened): Provides a rich, creamy base for your cookie dough, ensuring a tender texture.
- Granulated sugar (1/2 cup): Adds sweetness while helping create a lovely slight crisp on the cookie edges.
- Light brown sugar (1/2 cup, packed): Brings moisture and a subtle caramel undertone to your cookies.
- Large egg (1, room temperature): Binds the ingredients together and gives structure to your dough.
- Vanilla extract (1 tsp): Enhances all the other flavors with its warm, sweet aroma.
- All-purpose flour (1 3/4 cups): The sturdy base of your dough, creating the cookie’s body.
- Baking soda (1/2 tsp): Helps the cookies rise just enough and contributes to a light crumb.
- Salt (1/4 tsp): Balances sweetness and deepens the overall flavor profile.
- Fresh raspberries (1/2 cup, lightly mashed): The star of the show, lending juicy bursts of tartness and gorgeous pink marbling.
- Semi-sweet chocolate chips (3/4 cup): Offer melty pockets of chocolate that complement the raspberries perfectly.
How to Make Raspberry and Chocolate Chip Cookies Recipe
Step 1: Preheat Oven
Start by warming your oven to 350°F (175°C) and prepare two baking sheets lined with parchment paper. This ensures your cookies bake evenly without sticking.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened unsalted butter with the granulated and light brown sugars until the mixture becomes light, fluffy, and pleasingly creamy. This step is key to getting tender, airy cookies with just the right amount of chew.
Step 3: Add Wet Ingredients
Mix in the room temperature egg and vanilla extract until everything is fully combined. These add moisture, flavor, and help bind the dough together seamlessly.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Then gradually add this dry mix to the wet ingredients, stirring gently just until you no longer see flour. Overmixing here can make your cookies tough, so aim for a tender touch.
Step 5: Incorporate Raspberries and Chocolate Chips
Fold in the lightly mashed fresh raspberries and the semi-sweet chocolate chips carefully. This is where the magic happens — your cookie dough transforms with beautiful pink streaks from the raspberries and irresistible swirls of chocolate. Be gentle to keep the fruit’s juicy texture intact.
Step 6: Shape the Cookies
Scoop about one and a half tablespoons of dough for each cookie onto your prepared baking sheets, spacing them approximately two inches apart. This spacing allows the cookies to spread out nicely while baking.
Step 7: Bake and Cool
Bake your cookies for 10 to 12 minutes until the edges turn golden and the centers still look soft and slightly shiny. This ensures a chewy center with just the right crunch around the edges. Once out of the oven, let the cookies rest on the sheets for five minutes before transferring them to a wire rack to cool completely.
How to Serve Raspberry and Chocolate Chip Cookies Recipe
Garnishes
These cookies are delightful on their own, but a light dusting of powdered sugar or a drizzle of melted chocolate can elevate their appearance and flavor for special occasions. Fresh raspberries on the side also add a lovely fresh note.
Side Dishes
Serve these cookies alongside a creamy cold glass of milk or a warm cup of coffee or tea for a perfectly balanced snack or dessert experience. For a more indulgent treat, pair them with a scoop of vanilla ice cream or a dollop of whipped cream.
Creative Ways to Present
Looking to impress at your next gathering? Arrange your Raspberry and Chocolate Chip Cookies Recipe on a decorative platter with sprigs of fresh mint or edible flowers. You can also sandwich two cookies with a layer of raspberry jam or cream cheese frosting for an elegant twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature. They stay fresh and chewy for up to four days, making them a handy treat anytime you need a quick snack.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe bag. They can be frozen for up to three months without losing flavor or texture.
Reheating
Warm your frozen or room temperature cookies slightly in the microwave for 10 to 15 seconds or in a low oven to revive their softness and bring out all those wonderful raspberry and chocolate aromas.
FAQs
Can I use frozen raspberries instead of fresh ones?
Frozen raspberries can be used if fresh aren’t available. Just make sure to thaw and drain them well to avoid excess moisture in the cookie dough, which could affect the texture.
What if I don’t have light brown sugar?
You can substitute dark brown sugar or make your own light brown sugar by mixing granulated sugar with a small amount of molasses. This recipe’s wonderful balance depends on that mild caramel flavor the brown sugar provides.
How do I prevent the raspberries from making the dough too wet?
Lightly mashing the raspberries and gently folding them in helps distribute their juice without overwhelming the dough. Avoid using overly ripe or overly juicy berries for best results.
Can I substitute chocolate chips with another type of chocolate?
Absolutely! Chopped chocolate chunks or white chocolate chips can be great alternatives if you want to switch things up. Each will give the cookies a slightly different flavor and texture.
Are these cookies gluten-free?
As written, this Raspberry and Chocolate Chip Cookies Recipe uses all-purpose flour which contains gluten. To make a gluten-free version, substitute with a gluten-free flour blend suitable for baking and check all other ingredients for gluten content.
Final Thoughts
This Raspberry and Chocolate Chip Cookies Recipe is truly one of those feel-good baked treats that you’ll find yourself returning to over and over. The fresh raspberry notes paired with melting chocolate chips nestled in soft, chewy dough make every bite a joy. I can’t wait for you to try it and experience firsthand why these cookies often disappear fastest from any cookie plate. Happy baking and even happier eating!
Print
Raspberry and Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Delicious Raspberry and Chocolate Chip Cookies combine the sweet tartness of fresh raspberries with rich semi-sweet chocolate chips in a soft, chewy cookie. Perfect for a fruity twist on a classic chocolate chip cookie, they bake to golden perfection with a moist center and a hint of vanilla.
Ingredients
Butter and Sugars
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
Wet Ingredients
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup (90 g) fresh raspberries, lightly mashed
- 3/4 cup (130 g) semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar using a mixer until the mixture becomes light, fluffy, and well combined, which helps create a tender cookie texture.
- Add Wet Ingredients: Incorporate the room temperature egg and vanilla extract into the creamed butter and sugar mixture, mixing until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and seasoning, then gradually add this dry mix to the wet mixture, stirring until just combined to avoid overworking the dough.
- Incorporate Raspberries and Chocolate Chips: Gently fold in the lightly mashed fresh raspberries and semi-sweet chocolate chips, taking care not to overmix to maintain a marbled texture with swirls of raspberry throughout the dough.
- Shape the Cookies: Use a spoon or cookie scoop to drop approximately 1 1/2 tablespoons of dough per cookie onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 10-12 minutes or until the edges turn golden but the centers still look slightly soft, which ensures a chewy texture rather than a dry cookie.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes to firm up, then transfer to a wire rack to cool completely before serving to enjoy the full flavor and texture.
Notes
- Be careful not to overmix the dough once the flour is added to keep the cookies tender.
- Lightly mashing the raspberries helps create a marbled effect while preventing the dough from becoming too wet.
- Spacing the dough adequately on the baking sheet ensures cookies don’t spread into each other.
- For softer cookies, slightly underbake and allow to finish cooking while cooling on the sheet.
- If fresh raspberries are unavailable, frozen can be used but should be fully thawed and drained before mashing.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
