These Raspberry Chocolate Chip Cookies are soft, chewy, and bursting with juicy raspberries and melty chocolate chips in every bite. The perfect mix of sweet and tart, they make an irresistible treat for any occasion. Whether you’re baking for a party, a cozy night in, or just because—you’ll love how easy and delicious these cookies are!
Subscribe to our newsletter for more sweet recipes straight to your inbox!
Why You’ll Love These Raspberry Chocolate Chip Cookies
✔ Soft & Chewy – Perfectly textured cookies with gooey chocolate in every bite.
✔ Sweet & Tart Combo – The fresh raspberries balance the rich chocolate for the best flavor.
✔ Easy to Make – Simple ingredients and quick to whip up.
✔ No Chilling Required – Get these cookies in the oven in no time!
Ingredients for Raspberry Chocolate Chip Cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup fresh raspberries, gently patted dry
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
How to Make Raspberry Chocolate Chip Cookies
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix Wet Ingredients
- In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 4: Add Chocolate & Raspberries
- Gently fold in the chocolate chips.
- Carefully fold in the raspberries, being cautious not to overmix (to avoid breaking them apart).
Step 5: Scoop & Bake
- Use a cookie scoop or spoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
Step 6: Cool & Enjoy
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm for the ultimate gooey chocolate and raspberry experience!
Serving Suggestions
With Ice Cream – Pair with vanilla or chocolate ice cream for an extra indulgent dessert.
With Coffee or Tea – A perfect afternoon pick-me-up.
With Extra Raspberries – Serve with fresh berries for a fruity twist.
Tips for the Best Raspberry Chocolate Chip Cookies
Use Fresh Raspberries – If using frozen raspberries, do not thaw them first, or they’ll release too much moisture.
Pat Raspberries Dry – This prevents excess liquid from making the dough too wet.
Don’t Overmix – Gently fold in the raspberries to keep them whole.
Chill for Thicker Cookies – If you prefer thicker cookies, chill the dough for 30 minutes before baking.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps well for up to a week.
- Freeze: Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the bake time.
Frequently Asked Questions (FAQ)
Q1: Can I use white chocolate instead of semi-sweet chocolate?
A: Absolutely! White chocolate pairs beautifully with raspberries for a sweeter flavor.
Q2: Can I make these cookies gluten-free?
A: Yes! Substitute the flour with a 1:1 gluten-free all-purpose flour blend.
Q3: What if I only have frozen raspberries?
A: You can use frozen raspberries, but don’t thaw them before adding to the dough.
Conclusion: A Sweet & Tart Treat You’ll Love!
These Raspberry Chocolate Chip Cookies are a delightful twist on a classic, with bursts of tart raspberry and rich chocolate in every bite. Perfect for baking any time of year, they’re sure to be a favorite in your home!
Did you make this recipe? Leave a review and share your photos on Instagram! We’d love to see your creations.
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Cuisine: American
Nutritional Information (Per Serving)
Calories: 180 | Protein: 2g | Carbohydrates: 24g | Fat: 9g | Fiber: 2g | Sugar: 14g | Sodium: 60mg
Enjoy every bite of these soft, chewy cookies, and don’t forget to share them with family and friends!
Print
Raspberry Chocolate Chip Cookies
- Total Time: 22 minutes
Description
These Raspberry Chocolate Chip Cookies are soft, chewy, and bursting with juicy raspberries and melty chocolate chips in every bite. The perfect mix of sweet and tart, they make an irresistible treat for any occasion. Whether you’re baking for a party, a cozy night in, or just because—you’ll love how easy and delicious these cookies are!
Subscribe to our newsletter for more sweet recipes straight to your inbox!
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup fresh raspberries, gently patted dry
Instructions
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix Wet Ingredients
- In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 4: Add Chocolate & Raspberries
- Gently fold in the chocolate chips.
- Carefully fold in the raspberries, being cautious not to overmix (to avoid breaking them apart).
Step 5: Scoop & Bake
- Use a cookie scoop or spoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
Step 6: Cool & Enjoy
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm for the ultimate gooey chocolate and raspberry experience!
Notes
Use Fresh Raspberries – If using frozen raspberries, do not thaw them first, or they’ll release too much moisture.
Pat Raspberries Dry – This prevents excess liquid from making the dough too wet.
Don’t Overmix – Gently fold in the raspberries to keep them whole.
Chill for Thicker Cookies – If you prefer thicker cookies, chill the dough for 30 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Cuisine: American
