The best Raspberry Chocolate Chip Cookies Recipe
These soft and chewy cookies combine the richness of semi-sweet chocolate chips with the bright burst of fresh raspberries. A unique twist on a classic favorite — perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Category: Cookies, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, stirring just until combined.
- Gently fold in the chopped raspberries and chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly browned.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
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Use very ripe but firm raspberries to avoid overly wet dough.
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Chill the dough for 30 minutes if it’s too soft to scoop.
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For extra texture, add chopped nuts or white chocolate chunks.
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Store in an airtight container for up to 3 days at room temperature.
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Freeze the dough balls for future baking — no need to thaw.