Name: Raspberry Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 1 teaspoon pure vanilla extract; 3 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh raspberries, chopped; 1 1/2 cups semi-sweet chocolate chips

Jump to Recipe

Raspberry Chocolate Chip Cookies bring together juicy berries and rich chocolate in one irresistible bite. These soft baked cookies combine buttery dough, bursts of tart fruit, and melty chocolate chips for the ultimate sweet tart blend. If you love a balanced dessert that feels bakery-worthy yet simple to prepare, this recipe delivers consistent, flavorful results every time. Perfect for gatherings or an everyday treat, these cookies showcase how fresh raspberries can transform classic chocolate chip dough into unforgettable fruit chocolate cookies.

Story

I first made Raspberry Chocolate Chip Cookies during peak berry season when fresh raspberries filled my kitchen with their bright aroma. I wanted something different from traditional chocolate chip cookies, so I folded chopped berries into the dough. The result surprised everyone. The cookies baked into soft centers with lightly crisp edges, while pockets of raspberries added a vibrant contrast to the chocolate. Since then, Raspberry Chocolate Chip Cookies have become my go-to recipe when I crave a tart raspberry dessert that still feels comforting and familiar.

Because raspberries contain natural moisture, they create an incredibly tender texture. At the same time, semi-sweet berry chocolate chips balance the tanginess with deep cocoa flavor. Every batch of Raspberry Chocolate Chip Cookies fills the kitchen with a warm, buttery scent that signals something special is coming out of the oven. Whenever I serve Raspberry Chocolate Chip Cookies, they disappear quickly, proving that this sweet and tart combination truly stands out.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries, chopped
1 1/2 cups semi-sweet chocolate chips

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper so the cookies bake evenly and release easily. Next, cream the softened butter, granulated sugar, and brown sugar in a large mixing bowl until the mixture turns light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract to build depth of flavor. In a separate bowl, whisk together the flour, baking soda, and salt so the dry ingredients distribute evenly before combining them with the wet mixture.

Cooking Instructions

Gradually add the dry ingredients to the butter mixture, stirring just until combined to keep the cookies tender. Gently fold in the chopped raspberries and chocolate chips to preserve the berry texture. Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Bake for 10 to 12 minutes until the edges turn lightly golden while the centers remain soft. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overmixing the dough once you add the flour, because too much stirring creates dense cookies instead of tender ones. Also, handle the raspberries gently so they do not break down completely and stain the dough. If the berries release too much juice, the cookies may spread unevenly. Finally, do not overbake. Remove the cookies when the edges look set but the centers still appear slightly soft, since they continue cooking on the baking sheet.

Pro Tips for Better Flavor

For deeper contrast, use dark chocolate chips instead of semi-sweet to emphasize the berry tang. You can also chill the dough for 30 minutes before baking to intensify the flavors and control spreading. For a refined finish, sprinkle a pinch of flaky sea salt over each cookie before baking to heighten the chocolate notes and highlight the natural sweetness of the raspberries.

Serving and Storage

How to Serve

Serve Raspberry Chocolate Chip Cookies slightly warm so the chocolate remains soft and glossy. Pair them with cold milk, hot coffee, or vanilla ice cream for a balanced dessert experience. These cookies also look beautiful arranged on a platter, with vibrant red raspberry pieces peeking through golden cookie tops.

How to Store Leftovers

Store cooled cookies in an airtight container at room temperature for up to three days to maintain softness. If you prefer longer storage, freeze them in a sealed container for up to two months. Reheat frozen cookies in a 300°F oven for a few minutes to restore their freshly baked texture.

Conclusion

Raspberry Chocolate Chip Cookies offer a delightful contrast of buttery sweetness and bright berry flavor in every bite. With simple ingredients and reliable steps, you can create bakery-style cookies right at home. Whether you bake them for family gatherings or personal indulgence, this recipe guarantees soft centers, crisp edges, and vibrant bursts of raspberry in every cookie.

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Frequently Asked Questions

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but keep them frozen until folding them into the dough to reduce excess moisture. Work quickly and avoid overmixing to prevent streaking.

Why did my cookies spread too much?

Cookies spread when butter becomes too warm or when there is excess moisture from the raspberries. Chill the dough briefly before baking to help maintain shape.

Can I make the dough ahead of time?

You can prepare the dough up to 24 hours in advance and store it covered in the refrigerator. Let it sit at room temperature for about 10 minutes before scooping and baking.