Raspberry chocolate chip cookies combine the best of two worlds – rich chocolate chips and the vibrant sweetness of fresh raspberries. These cookies have a chewy texture with a burst of fruity flavor, making them a delightful treat for any occasion. If you’re a fan of both classic chocolate chip cookies and the tartness of raspberries, this recipe is sure to become your new favorite.

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup chocolate chips

1/2 cup fresh raspberries, roughly chopped

1/4 cup rolled oats (optional)

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

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2 minutes.

Add the egg and vanilla extract to the butter mixture, beating until well combined.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Stir in the chocolate chips and oats (if using), followed by the chopped raspberries. Gently fold them in, being careful not to crush the raspberries.

Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden and the centers are set.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12 cookies

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Variations

If I want to try something different, I sometimes replace the chocolate chips with white chocolate chips or even a mix of both. For added texture, I toss in a handful of chopped nuts like pecans or walnuts. If I’m in the mood for a more intense raspberry flavor, I’ll increase the amount of raspberries. And for those who enjoy a hint of spice, a dash of cinnamon or a pinch of nutmeg can add a warm twist to the cookies.

Storage/Reheating

These cookies store well in an airtight container at room temperature for up to 4 days. If I want to keep them for longer, I place them in the fridge, where they’ll stay fresh for up to a week. To reheat, I simply pop them in the microwave for about 10-15 seconds or warm them in the oven at 350°F for a few minutes until they’re soft and gooey again.

FAQs

How can I prevent the raspberries from getting mushy in the cookies?

To avoid mushy raspberries, I recommend gently folding them in at the end, just before scooping the dough onto the baking sheet. Using fresh, firm raspberries also helps prevent this issue.

Can I make these cookies ahead of time and freeze the dough?

Yes! I love freezing cookie dough for a quick treat later. Simply scoop the dough onto a baking sheet, freeze the dough balls until solid, and then store them in a freezer bag. When you’re ready to bake, just place the frozen dough balls on a baking sheet and bake as directed, adding a couple of extra minutes to the baking time.

What if I don’t have oats on hand?

No worries! The oats are optional and add a bit of texture and heartiness to the cookies. You can skip them altogether, and the cookies will still turn out delicious.

Can I use frozen raspberries instead of fresh?

Frozen raspberries can work, but they may release more juice as they thaw. To minimize this, I suggest patting the frozen raspberries dry with a paper towel before using them in the dough.

How do I make these cookies gluten-free?

To make gluten-free raspberry chocolate chip cookies, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to check the other ingredients for any hidden gluten.

Conclusion

These raspberry chocolate chip cookies are the perfect balance of fruity and chocolatey goodness. With a chewy texture, a burst of fresh raspberries, and the rich flavor of chocolate chips, they’re a treat I love to bake and share with friends and family. Whether you’re enjoying them as a snack or serving them at a gathering, these cookies are sure to delight.


Recipe:

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Raspberry Chocolate Chip Cookies


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  • Author: Sophia
  • Total Time: 27 minutes
  • Yield: 12 cookies
  • Diet: Vegetarian

Description

Chewy, fruity, and decadent chocolate chip cookies with a fresh raspberry twist.


Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup chocolate chips

1/2 cup fresh raspberries, roughly chopped

1/4 cup rolled oats (optional)


Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2 minutes.
  4. Add the egg and vanilla extract to the butter mixture, beating until well combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Stir in the chocolate chips and oats (if using), followed by the chopped raspberries. Gently fold them in, being careful not to crush the raspberries.
  7. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

If you want to try a variation, swap the chocolate chips with white chocolate chips or a mix of both.

For added texture, toss in chopped nuts like pecans or walnuts.

Increase the raspberries for a more intense raspberry flavor.

A dash of cinnamon or a pinch of nutmeg can add a warm twist to the cookies.

These cookies store well in an airtight container for up to 4 days at room temperature or up to a week in the fridge.

To reheat, microwave for 10-15 seconds or warm in the oven at 350°F for a few minutes.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 210
  • Sugar: 19g
  • Sodium: 95mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 20mg

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