Raspberry Chocolate Chip Cookies (2024)

Take chocolate chip cookies to the next level with the addition of fresh raspberries! These cookies are everything you never realized your life was missing. Soft, chewy, and bursting with the delicious flavors of raspberry and chocolate. Sure to become a new favorite!

Is there anything more perfect than homemade chocolate chip cookies? They’re one of those things you never really outgrow…no matter how old you get…and one of those things you might even appreciate more as an adult.

Because as an adult, you realize all the possibilities that chocolate chip cookies hold! They can be thin and crispy or perfectly chewy or soft and pillowy…and when it comes to add-ins, there are as many variations as the mind can dream up.

These Raspberry Chocolate Chip Cookies are the perfect example. They’re Because who doesn’t love raspberries + chocolate!? It’s the perfect combo! And when you combine them in the form of a cookie… it truly is a win-win.

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🍫 Ingredients

I used semi-sweet chocolate chips, but you could also use milk chocolate, dark chocolate, or even white chocolate chips if you prefer. The type of chocolate chips you use will not affect the end result except in terms of flavor.

For the raspberries, I used fresh berries and froze them before using them in this recipe. I found that using non-frozen berries resulted in the raspberries becoming completely smushed in the process of scooping. Of course, they still tasted delicious, but in terms of appearance, frozen berries yield a prettier cookie.

• 3 c. all purpose flour (for a chewier cookie, reduce flour by 1/2 cup)
• 1 tsp. baking soda
• 1 tsp. salt
• 1 c. unsalted butter, room temperature
• 1 c. brown sugar
• 1/2 c. granulated sugar
• 2 large eggs
• 1 tsp. vanilla
• 1 1/2 c. chocolate chips
• 1 c. frozen raspberries

📋 Instructions

1. Combine flour, baking soda, and salt. Set aside.
2. Cream butter and sugars; mix in eggs and vanilla.
3. Add in flour mixture and chocolate chips.
4. Gently fold in raspberries.
5. Drop by rounded tablespoon on an ungreased baking sheet.
6. Bake until golden brown.
7. Enjoy!

🌡 Storing

These cookies can be stored in an airtight container at room temperature for 2-3 days. If you need to store them longer, you can store them in the refrigerator for up to 5 days.

📍 Tips

• Start with room temperature butter. As hard as it is to be patient, leaving the butter out on the counter until it reaches room temperature is the best way to go. If you’re in a hurry, you can also soften it in the microwave on the correct setting or try this technique to soften butter quickly.
• Use frozen raspberries. I used fresh raspberries that I popped in the freezer overnight, but feel free to use pre-frozen raspberries in this recipe. Bonus: you can find them year round!
• Use a cookie scoop for evenly sized cookies.

Related recipes

• The Best Chocolate Chip Cookies
• Espresso Chocolate Chip Cookies
• Samoa Chocolate Chip Cookies
• Pumpkin Oatmeal White Chocolate Chip Cookies
• Chocolate Shortbread Cookies
• Pistachio Cookies
• Blueberry Oatmeal Cookies
• Chocolate Strawberry Sandwich Cookies

Raspberry Chocolate Chip Cookies

Yield: 3 dozen

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

See Also

Fluffy Vegan Banana Pancakes

Take chocolate chip cookies to the next level with the addition of fresh raspberries!

These Raspberry Chocolate Chip Cookies are everything you never realized your life was missing. Soft, chewy cookies bursting with the delicious flavors of raspberry and chocolate. If you love chocolate chip cookies, these are sure to become a new favorite.

Ingredients

• 3 c. all purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 c. unsalted butter, room temperature
• 1 c. brown sugar
• 1/2 c. granulated sugar
• 2 large eggs
• 1 tsp. vanilla
• 1 1/2 c. chocolate chips
• 1 c. frozen raspberries

Instructions

1. Preheat oven to 375 degrees.
2. Combine flour, baking soda, and salt in a small mixing bowl. Set aside.
3. In a large mixing bowl, cream butter and sugars until fully combined.
4. Mix in eggs and vanilla.
5. Slowly add in flour mixture just until incorporated.
6. Stir in chocolate chips.
7. Gently fold in raspberries.
8. Drop by rounded tablespoon (or use a cookie scoop) 2 inches apart on ungreased baking sheet.
9. Bake at 375 degrees 10-12 minutes or until golden brown.
10. Cool on a wire rack.

Nutrition Information:

Yield: 36Serving Size: 1
Amount Per Serving:Calories: 143Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 106mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 2g