The Best Raspberry Chocolate Chip Cookies
There’s something magical about a warm, gooey cookie fresh from the oven, isn’t there? These Raspberry Chocolate Chip Cookies have quickly become a family favorite in our house, and honestly, it’s not hard to see why. It all started one lazy Sunday afternoon when we were craving a little something sweet but wanted a twist on the classic chocolate chip cookie. I found a handful of fresh raspberries in the fridge and decided to toss them into the mix. The result? Absolute cookie perfection.
The raspberries bring a burst of tartness that beautifully balances the melty, rich chocolate chips. Every bite offers the perfect combination of crispy edges and a soft, chewy center—plus little pockets of juicy raspberry that make them feel extra special. It’s a small upgrade that feels fancy but couldn’t be simpler to pull off, even on the busiest of days.
These cookies have earned rave reviews from my family. My kids practically hover by the oven, waiting for the timer to beep, and my husband has declared them his new favorite treat. I love how these cookies feel just a bit more elevated than the usual chocolate chip variety, yet they’re still as comforting and homey as ever. And best of all, they come together quickly, making them ideal for those moments when you want a little indulgence without a lot of fuss. If you’re looking for a way to jazz up your cookie game, trust me—this is the recipe you’ve been waiting for.
Questions I Often Get Asked About This Recipe
Can I use frozen raspberries?
Yes, but be sure to use them straight from the freezer and fold them in gently to prevent too much juice from leaking into the dough.
What kind of chocolate chips work best?
I prefer semi-sweet or dark chocolate chips for a richer flavor, but milk chocolate works beautifully if you like a sweeter cookie.
How do I keep the cookies from getting soggy?
Make sure the cookies cool completely on a wire rack before storing them. Also, avoid overmixing the raspberries into the dough to minimize extra moisture.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 24 hours. In fact, a little chill time can deepen the flavors even more.
Are these cookies freezer-friendly?
Yes, you can freeze the baked cookies or the unbaked dough balls. Just thaw and bake or warm up slightly before enjoying.
What You Need to Make Raspberry Chocolate Chip Cookies
Ingredients:
1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 cup (220g) brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups (375g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups (270g) semi-sweet chocolate chips
1 1/4 cups fresh raspberries
Special Tools:
Hand mixer or stand mixer
Baking sheets
Parchment paper or silicone baking mats
Wire cooling rack
How to Make Raspberry Chocolate Chip Cookies
Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the chocolate chips and very gently fold in the raspberries, being careful not to crush them too much.
Scoop the dough onto the prepared baking sheets, leaving a couple of inches between each cookie.
Bake for 10-12 minutes or until the edges are golden but the centers are still soft.
Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Tips for Making the Best Raspberry Chocolate Chip Cookies
Be gentle when folding in the raspberries to keep them from breaking apart and leaking juice into the dough.
Chill the dough for 30 minutes if you have time—this can help the cookies bake up a little thicker.
Use a cookie scoop to portion the dough evenly for uniform cookies.
Sprinkle a little sugar on top before baking for a beautiful, sparkly finish.
Swap out the chocolate chips for white chocolate or dark chocolate chunks for a fun variation.
Reader Reviews
⭐⭐⭐⭐⭐ “These are hands down the best cookies I’ve ever made. The raspberries add such a fun twist!”
⭐⭐⭐⭐⭐ “Perfect for busy nights when you need a quick treat. My kids devoured them in minutes!”
⭐⭐⭐⭐ “I loved the flavors, but next time I might try adding a little lemon zest for an extra pop.”
⭐⭐⭐⭐⭐ “Soft, chewy, and packed with chocolate and raspberries. What more could you ask for?”
⭐⭐⭐⭐ “Delicious, but my raspberries broke apart a bit—will be more careful folding next time!”
Printable Recipe
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The Best Raspberry Chocolate Chip Cookies
These Raspberry Chocolate Chip Cookies are the perfect balance of gooey chocolate and tart berries, offering a bakery-worthy treat you can whip up quickly. Crispy edges, chewy centers, and pockets of juicy raspberry make these cookies irresistible for any occasion.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (270g) semi-sweet chocolate chips
- 1 1/4 cups fresh raspberries
- Special Tools:
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Instructions
- Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips and very gently fold in the raspberries, being careful not to crush them too much.
- Scoop the dough onto the prepared baking sheets, leaving a couple of inches between each cookie.
- Bake for 10-12 minutes or until the edges are golden but the centers are still soft.
- Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
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