There’s nothing better than a soft, chewy cookie—except one packed with juicy raspberries and melty chocolate chips! These Raspberry Chocolate Chip Cookies are the perfect balance of sweet and tart, with bursts of fresh raspberries and rich chocolate in every bite. They’re easy to make and guaranteed to impress!
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Why You’ll Love These Raspberry Chocolate Chip Cookies
✔ Sweet & Tart Perfection – The fresh raspberries add a juicy twist to classic chocolate chip cookies.
✔ Soft & Chewy Texture – A perfect balance of crispy edges and a soft center.
✔ Easy to Make – No fancy equipment needed!
✔ Irresistibly Delicious – You won’t be able to stop at just one!
Ingredients for Raspberry Chocolate Chip Cookies
You’ll need:
- 1 ¾ cups all-purpose flour: The base for soft, chewy cookies.
- ½ teaspoon baking soda: Helps the cookies rise slightly.
- ¼ teaspoon salt: Enhances the flavors.
- ½ cup unsalted butter, softened: Adds richness and moisture.
- ½ cup brown sugar: Gives a deep, caramel-like sweetness.
- ¼ cup granulated sugar: Adds crispness to the edges.
- 1 large egg: Binds everything together.
- 1 teaspoon vanilla extract: For extra flavor.
- ½ cup semi-sweet chocolate chips: Melty chocolate in every bite.
- ½ cup fresh raspberries, halved: Adds natural sweetness and tartness.
Tools You’ll Need
- Mixing bowls: For combining ingredients.
- Hand or stand mixer: Makes mixing easier.
- Baking sheet: For baking the cookies.
- Parchment paper: Prevents sticking.
How to Make Raspberry Chocolate Chip Cookies
Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a separate large bowl, beat the butter, brown sugar, and granulated sugar until creamy.
- Add the egg and vanilla extract, mixing until combined.
Step 2: Add the Mix-Ins
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips and fresh raspberries, being careful not to crush the raspberries too much.
Step 3: Bake the Cookies
- Scoop about 1 ½ tablespoons of dough onto the baking sheet, spacing them apart.
- Bake for 10-12 minutes, until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Enjoy!
- Serve warm with a glass of milk or store for later!
Serving Suggestions
- Enjoy with a hot cup of coffee or tea for a cozy treat.
- Serve with vanilla ice cream for an indulgent dessert.
- Pack them in lunchboxes for a fun, fruity surprise!
Tips for the Best Raspberry Chocolate Chip Cookies
✔ Use Fresh Raspberries – Frozen raspberries can make the dough too wet. If using frozen, don’t thaw them.
✔ Don’t Overmix – Gently fold in the raspberries to avoid them breaking apart.
✔ Chill the Dough (Optional) – For thicker cookies, refrigerate the dough for 30 minutes before baking.
Storage Instructions
- Store cookies in an airtight container at room temperature for up to 3 days.
- Keep in the fridge for up to 5 days for a fresher taste.
- Freeze the dough balls for up to 2 months and bake straight from frozen when ready!
Frequently Asked Questions (FAQ)
Q1: Can I use white chocolate instead of semi-sweet chocolate?
A: Absolutely! White chocolate pairs beautifully with raspberries.
Q2: Can I make these cookies vegan?
A: Yes! Use vegan butter, a flax egg (1 tbsp flaxseed + 3 tbsp water), and dairy-free chocolate chips.
Q3: Why did my cookies spread too much?
A: This can happen if the butter was too soft. Try chilling the dough before baking.
Conclusion: The Perfect Cookie Combo!
These Raspberry Chocolate Chip Cookies are a dream come true for cookie lovers. The contrast of juicy raspberries and rich chocolate makes them irresistibly delicious. Bake a batch today and watch them disappear in no time!
Did you make this recipe? Don’t forget to leave a review and share your photos on Pinterest!
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Cuisine: American
Nutritional Information (per cookie)
Calories: 180
Protein: 2g
Carbohydrates: 24g
Fat: 9g
Fiber: 1g
Enjoy every sweet, chocolatey, raspberry-filled bite!
Print
Raspberry Chocolate Chip Cookies
- Total Time: 22 minutes
Description
There’s nothing better than a soft, chewy cookie—except one packed with juicy raspberries and melty chocolate chips! These Raspberry Chocolate Chip Cookies are the perfect balance of sweet and tart, with bursts of fresh raspberries and rich chocolate in every bite. They’re easy to make and guaranteed to impress!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
- 1 ¾ cups all-purpose flour: The base for soft, chewy cookies.
- ½ teaspoon baking soda: Helps the cookies rise slightly.
- ¼ teaspoon salt: Enhances the flavors.
- ½ cup unsalted butter, softened: Adds richness and moisture.
- ½ cup brown sugar: Gives a deep, caramel-like sweetness.
- ¼ cup granulated sugar: Adds crispness to the edges.
- 1 large egg: Binds everything together.
- 1 teaspoon vanilla extract: For extra flavor.
- ½ cup semi-sweet chocolate chips: Melty chocolate in every bite.
- ½ cup fresh raspberries, halved: Adds natural sweetness and tartness.
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a separate large bowl, beat the butter, brown sugar, and granulated sugar until creamy.
- Add the egg and vanilla extract, mixing until combined.
Step 2: Add the Mix-Ins
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips and fresh raspberries, being careful not to crush the raspberries too much.
Step 3: Bake the Cookies
- Scoop about 1 ½ tablespoons of dough onto the baking sheet, spacing them apart.
- Bake for 10-12 minutes, until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Enjoy!
- Serve warm with a glass of milk or store for later!
Notes
✔ Use Fresh Raspberries – Frozen raspberries can make the dough too wet. If using frozen, don’t thaw them.
✔ Don’t Overmix – Gently fold in the raspberries to avoid them breaking apart.
✔ Chill the Dough (Optional) – For thicker cookies, refrigerate the dough for 30 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Cuisine: American
