Want something a little different than the same ol’ chocolate chip cookie? Then you’ve got to try our Raspberry Chocolate Chip Cookies! It’s a delightful combination of rich chocolate and sweet raspberries, baked into a soft, buttery, chewy cookie!
Raspberry and Chocolate Chip Cookies
On our last family Zoom call we polled the group to find out what is everyone’s favorite cookie recipe. Without hesitation I said “chocolate chip cookies!!” because well, who doesn’t love a classic chocolate chip cookie?!
It’s hard to improve on a classic, but these raspberry chocolate chip cookies are really something special!
The raspberries break down just enough to be ooey-gooey and amazing, but still hold their shape. It’s like these little bursts of fruity sweet tart awesomeness! And then there are rich melty chunks of chocolate chips that blend perfectly with the fruit flavor. It’s hard to describe adequately, but I think you can really see what I mean in the photos!
I love them hot out of the oven while everything is still a bit melty and gooey. However, they are also incredible when you put them in the fridge because it chills the fruit and the chocolate! So refreshing!
Like I said, I love myself a traditional chocolate chip cookie, but these fresh raspberry cookies with chocolate chips are crazy good and worth adding to the rotation!
Related: Check out my Granny’s famous thick & fluffy chocolate chip cookies too!
What You Need to Make Raspberry Chocolate Chip Cookies
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- Flour — All-purpose
- Baking powder
- Salt — just a pinch!
- Butter — softened
- Sugar — We used both raw (turbinado) sugar and white granulated sugar. You can substitute brown sugar for raw sugar if that’s what you have on hand.
- Eggs — room temperature
- Chocolate chips — I recommend semi-sweet, but you can use any type, even white chocolate chips!
- Raspberries — frozen
Kitchen Tools Used
- Baking Sheets
- Silicone Baking Mats — We love these non-stick silicone mats because the cookies pop right off when they’re done. Then you can wash and re-use the mats again and again!
- Non-slip mixing bowls — I love mixing bowls with rubber bottoms to prevent slips and spills!
How to Make the Best Recipe for Chocolate Chip Raspberry Cookies
First, preheat the oven while you mix your cookie dough. Prep a baking sheet with parchment paper or a silicone baking mat.
Start by creaming together the softened butter and two types of sugar. When it’s smooth and creamy, add the eggs one at a time, mixing well each time.
Mix in the flour, baking powder, and a pinch of salt. Mix until everything is incorporated and you have a soft dough.
Stir in the chocolate chips.
Add frozen raspberries and gently stir to distribute throughout the dough. (See our note about fresh vs. frozen raspberries after step-by-step instructions).
Use a cookie scooper or small ice cream scoop to portion out the dough onto your prepared cookie sheet.
Bake for 10-12 minutes at 350°F.
Can you use fresh raspberries instead of frozen?
Taste-wise, the cookies will be fabulous with either fresh or frozen raspberries!
The reason we used frozen is that they hold up better during the mixing and scooping of the cookie dough. Fresh raspberries are softer and more likely to get smushed.
If you decide to use fresh raspberries, pop them in the freezer for a bit so they will be sturdier. Then go about the recipe as written.
How to store your cookies
Keep cookies in an airtight container, with parchment paper between layers of cookies (to prevent sticking). They’ll keep for 2-3 days at room temperature.
You can also store them in the fridge to extend the cookies’ life by an extra couple days, or freeze the batch.
More of our favorite cookie recipes:
- Texas Sheet Cake Cookies
- Chocolate Cherry Cake Mix Cookies
- Keto No Bake Cookies
- Chocolate Avocado Cookies
- Orange Juice Cookies
- Strawberry Champagne Cookies
- Candy Cane Sugar Cookies
- Hot Cocoa Cookies
- Root Beer Float Cookies
- Twix Cookies
- Pioneer Woman Cowboy Cookies
- Andes Mint Cookies
- Ritz Cracker Thin Mints
- Cornflake Chocolate Chip Marshmallow Cookies
Printable Raspberry Chocolate Chip Cookie Recipe
If you liked this recipe, please rate it! We’d also love to hear what you think in the comments below.
Raspberry Chocolate Chip Cookies
- Mixing bowls
- Baking sheet
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- pinch salt
- 1 cup butter softened
- 1 cup raw sugar
- ½ cup granulated sugar
- 2 eggs room temperature
- 1 cup chocolate chips
- 1 1/4 cups raspberries frozen
- Preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
- In a large mixing bowl cream together butter and two types of sugar.
- Add eggs one at a time, mixing well between each addition.
- Stir in flour and baking powder. Add a pinch of salt and mix until soft dough forms.
- Stir in the chocolate chips.
- Add raspberries and gently stir until evenly distributed throughout batter.
- Scoop batter onto prepared baking sheet and bake for 10-12 minutes at 350°F.
- Allow to cool slightly on sheet before moving to a wire cooling rack.
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