If you’ve never tried Raspberry Chocolate Chip Cookies, get ready for a treat that’s pure magic in every bite! These cookies perfectly blend buttery dough with bursts of tart freeze-dried raspberries and generous pockets of melty chocolate chips, making them impossible to resist. They’re surprisingly easy to make, deliver a gorgeous pop of color, and offer just the right balance between fruity zing and chocolatey indulgence. You’ll be amazed at how quickly they vanish from the cookie jar!
Ingredients You’ll Need
Baking Raspberry Chocolate Chip Cookies doesn’t require any exotic ingredients. Everything on this list plays an important role—whether it’s adding structure, moisture, depth of flavor, or those signature flecks of tart raspberry and chocolate.
- Unsalted butter: Gives these cookies their classic rich, tender crumb with a subtle buttery flavor—let it soften for the best results.
- Granulated sugar: Sweetens and helps achieve those beautifully crisp edges.
- Light brown sugar: Adds moisture and a caramel-like depth that complements the chocolate and berries.
- Large eggs: Bind everything together for a soft, chewy texture that holds up perfectly.
- Vanilla extract: Rounds out the flavors, enhancing both the raspberry and chocolate notes.
- All-purpose flour: The foundation that gives your cookies structure and just the right amount of chew.
- Baking soda: Helps the cookies rise just enough so they’re puffed in the center but golden at the edges.
- Salt: Balances out the sweetness and deepens all the flavors.
- Semi-sweet chocolate chips: Essential for gooey pockets of melty chocolate in every bite; dark or white chips also work if you want to experiment.
- Freeze-dried raspberries: Deliver that bold burst of fruity flavor and a beautiful pink hue—crush gently for the loveliest swirl.
How to Make Raspberry Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). This ensures everything bakes evenly from the moment the dough hits the tray. Line two large baking sheets with parchment paper so nothing sticks and your cookies come off clean every time.
Step 2: Cream the Butter and Sugars
Grab a large bowl and beat together the softened butter, granulated sugar, and light brown sugar. You’re looking for a light and fluffy texture—this usually takes 2 to 3 minutes with an electric mixer. Creaming the butter and sugar ensures your cookies will bake up with that perfect soft middle and slightly crisp edge.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition so the dough stays smooth. Then stir in the vanilla extract, letting it infuse the dough with that sweet, comforting aroma.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This step helps keep the leavening and salt evenly distributed throughout the dough—no surprise salty bites or flat cookies!
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the creamed butter and sugar, stirring on low or folding by hand until just combined. Be careful not to overmix—the dough should be soft and a bit sticky, but not tough.
Step 6: Fold in Chocolate Chips and Raspberries
Now for the best part: fold in the semi-sweet chocolate chips and those gorgeous crushed freeze-dried raspberries. Fold gently; you want beautiful swirls of raspberry and pools of chocolate rather than a pinkish, over-blended dough.
Step 7: Scoop and Bake
Using a cookie scoop or spoon, plop 1.5-inch balls of dough onto your prepared sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, until the edges are just golden and the centers look just set (they’ll firm up as they cool!).
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes—this helps them set so they won’t fall apart. Then transfer them to a wire rack to cool completely… or sneak one warm. We won’t tell!
How to Serve Raspberry Chocolate Chip Cookies
Garnishes
For a dazzling finish, you can dust your Raspberry Chocolate Chip Cookies with a little powdered sugar, sprinkle some extra freeze-dried raspberry crumbs over the top, or drizzle with melted chocolate for a bakery-style look. These little touches add a pop of color and extra sweetness, making each cookie look gift-worthy.
Side Dishes
While these cookies are definitely the star, pairing them with a glass of cold milk, a hot cup of coffee, or a scoop of vanilla ice cream takes things to the next level. The balance of creamy, cold dairy with the sweet-tart, chewy cookie is absolute dessert harmony.
Creative Ways to Present
Package your Raspberry Chocolate Chip Cookies in a clear gift bag with a ribbon for the perfect homemade present, or layer them in a wide glass jar for an inviting cookie display at parties. For an extra-fun twist, stack them in pretty boxes with a handwritten label, or serve as part of a vibrant dessert board with fresh berries and chunks of chocolate.
Make Ahead and Storage
Storing Leftovers
Place your cooled Raspberry Chocolate Chip Cookies in an airtight container, separating layers with parchment to keep them from sticking. Stored at room temperature, they’ll stay fresh and delicious for up to 5 days—if they last that long!
Freezing
To keep cookies on hand for spontaneous cravings, you can freeze the baked cookies or even the raw dough. For baked cookies, stack them with parchment paper in a zip-top bag and freeze for up to 2 months. For the dough, scoop onto a sheet pan, freeze the balls until firm, then pop into a freezer bag—bake straight from frozen, adding a minute or two to the cooking time.
Reheating
If you like your Raspberry Chocolate Chip Cookies warm and gooey, pop them into a preheated oven at 300°F (150°C) for a quick 3–4 minutes or microwave for 10–15 seconds. This brings back that fresh-baked texture and makes the chocolate wonderfully melty once again.
FAQs
Can I use fresh raspberries instead of freeze-dried?
Fresh raspberries add too much moisture and will turn the dough soggy. Stick with freeze-dried raspberries for those perfect pops of flavor and pretty swirls—trust me, it makes all the difference in these Raspberry Chocolate Chip Cookies!
What’s the best chocolate to use?
Semi-sweet chocolate chips strike a nice balance between sweet and rich, but dark chocolate gives a deeper flavor, and white chocolate makes the cookies sweeter and creamier. Feel free to experiment based on your own tastes.
Can I double the batch?
Absolutely! These cookies are always gone in a flash, so making a double batch is a great idea. Just be sure to mix in batches to avoid overworking the dough and to bake in shifts for even results.
Why crushed, not whole, freeze-dried raspberries?
Crushing the raspberries helps them distribute more evenly throughout the dough, giving every bite a bit of tartness and beautiful color. Whole pieces can create uneven pockets or make the cookies fall apart.
How do I know when the cookies are done?
Look for golden edges and slightly underbaked centers—the cookies will firm up as they cool. For classic Raspberry Chocolate Chip Cookies, that soft, chewy middle is exactly what you want!
Final Thoughts
If you’re looking to brighten up your baking routine, these Raspberry Chocolate Chip Cookies are the perfect place to start. They’re vibrant, flavorful, and just downright fun to make. So gather your ingredients, preheat that oven, and enjoy sharing these delightful cookies with everyone you love!
Print
Raspberry Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet and tart with these delectable Raspberry Chocolate Chip Cookies. Soft, chewy cookies loaded with semi-sweet chocolate chips and the delightful crunch of freeze-dried raspberries.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- 1 cup freeze-dried raspberries, gently crushed
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Stir in mix-ins: Fold in the chocolate chips and freeze-dried raspberries gently, being careful not to overmix.
- Bake: Scoop the dough into 1.5-inch balls and place them 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use freeze-dried raspberries—not fresh or frozen—to keep the dough from becoming too wet.
- White chocolate chips can be substituted for a sweeter variation.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
