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; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups semi-sweet chocolate chips; 1 cup fresh raspberries (or freeze-dried)

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Soft, chewy, and filled with melty chocolate chips and tangy raspberry bursts, these Raspberry Chocolate Chip Cookies are a fruity spin on the classic treat. I love baking these when I want something a little more unique than the usual cookie but still packed with nostalgic comfort. They’re perfect for dessert, afternoon snacks, or sharing at gatherings—if I don’t eat them all first.

Raspberry Chocolate Chip Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

1 cup granulated sugar

½ cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 ½ cups semi-sweet chocolate chips

1 cup fresh raspberries (or freeze-dried for less moisture)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, I cream together the butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy.

I beat in the eggs and vanilla extract until everything is well combined.

In a separate bowl, I whisk together the flour, baking soda, baking powder, and salt. I then gradually mix this into the wet ingredients.

Once the dough forms, I fold in the chocolate chips and gently stir in the raspberries.

Using a scoop or spoon, I place dough balls onto the baking sheet, leaving room between each one.

I bake the cookies for 10–12 minutes, just until the edges are golden while the centers remain soft.

After baking, I let them cool on a wire rack before digging in.

Servings and timing

This recipe makes about 24 cookies. It takes just 15 minutes to prep, 12 minutes to bake, and I can have the whole batch ready in around 27 minutes. Each cookie has approximately 210 kcal.

Variations

I sometimes swap in white chocolate chips for a sweeter contrast to the raspberries.

When I want more texture, I add chopped nuts like almonds or pecans.

If I’m short on fresh raspberries, I go with freeze-dried—they hold their shape better and reduce extra moisture.

For a richer flavor, I’ve also tried dark chocolate chunks instead of semi-sweet chips.

Storage/Reheating

Once cooled, I store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them—either baked or unbaked dough balls—for up to 2 months. To reheat, I pop a cookie in the microwave for 10–15 seconds to bring back that fresh-baked warmth.

FAQs

How do I keep the cookies from getting soggy with fresh raspberries?

I make sure to gently fold the raspberries in at the very end and avoid overmixing. Freeze-dried raspberries are a great alternative to prevent excess moisture.

Can I use frozen raspberries?

Yes, but I try to use them straight from the freezer and mix them in quickly to avoid excess juice making the dough wet.

Can I make the dough ahead of time?

Absolutely. I refrigerate the dough for up to 48 hours, or freeze scooped dough balls for future baking.

What’s the best way to freeze these cookies?

I freeze baked cookies in a single layer, then transfer them to a zip-top bag. For dough, I scoop onto a tray, freeze until firm, then store them in a freezer bag.

Can I make these cookies gluten-free?

Yes, I substitute the all-purpose flour with a 1:1 gluten-free flour blend and make sure all other ingredients are gluten-free as well.

Conclusion

These Raspberry Chocolate Chip Cookies are my go-to when I want a fun, fruity twist on the classic cookie. They’re easy to whip up, versatile enough to customize, and always a hit with friends and family. Whether I make them for a casual treat or a special occasion, they never last long on the plate.

Recipe:

Raspberry Chocolate Chip Cookies

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Author: Cheryl
Total Time: 27 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Soft, chewy Raspberry Chocolate Chip Cookies made with rich chocolate chips and tangy raspberries for a fruity twist on the classic cookie. Perfect for dessert, snacks, or sharing at gatherings.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
Beat in the eggs and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients until a dough forms.
Fold in the chocolate chips and gently stir in the raspberries.
Scoop dough balls onto the prepared baking sheet, leaving space between each one.
Bake for 10–12 minutes, until the edges are golden and centers are soft.
Let cookies cool on a wire rack before serving.