These cookies are chewy with crisp edges and bursting with raspberry flavor! If you love the flavor of fresh raspberries these are the cookies for you! They are a beautiful naturally bright red color and are as delicious as they are pretty!
One of my favorite flavor combinations in the whole world is raspberry and chocolate! There is something about tangy raspberries with the sweetness of the chocolate that is just amazing! There are a lot of raspberry cookie recipes out there with different flavor combinations and this is one of my favorites!
The great thing about these cookies is that they are made with pantry staples and frozen raspberries so they are super easy to make pretty much anytime! You can keep the ingredients on hand so when a craving strikes you can whip up a batch! If you’re not a fan of chocolate chips you can swap them out for white chocolate chips and these cookies are just as delicious! (or do half and half for a delicious flavor combination)
These cookies are nice and soft and chewy, buttery and just a little crisp around the edges, similar to classic chocolate chip cookies. They are the perfect cookie if you love the flavors of berries with chocolate. They are easy to make, and come together quickly!
Bonus- these cookies are egg free so if you snitch a little cookie dough you’re all good!
This recipe makes a dozen cookies so if you want more of these delicious cookies go ahead and double it to make enough raspberry chocolate chip cookies for everyone who wants one!
For ingredient amounts see the printable recipe card at the bottom of this post
Flour- All purpose flour works perfectly for these cookies
Baking Powder- Make sure your baking powder is fresh so that your cookies will rise properly
Butter- I use real butter, softened to room temperature and unsalted. If you want to make these cookies vegan you can use a vegetable based butter! It is great to have vegan options for delicious desserts!
Sugar- I use raw cane sugar, but regular white sugar is just fine too.
Frozen Raspberries- Frozen raspberries are necessary so that they cook down nicely into a jam like texture. If you have fresh berries just place them in the freezer for 1-2 hours before baking so that they are frozen.
Semi Sweet Chocolate Chips- My preference is dark chocolate raspberry cookies but if you prefer milk chocolate you can use that. Other options are white chocolate chips, chunks of white chocolate, or regular chocolate chunks! Mini chocolate chips are also a great option if you like a little chocolate in every bite.
Here’s how to make these cookies-
First you’ll need to preheat the oven to 400. I like to line my cookie sheet with parchment paper but it isn’t necessary.
Now in a medium bowl combine flour, salt and baking powder. Whisk to mix well, make the flour nice and fluffy, and get rid of any lumps.
Now place berries in microwave safe small bowl. Heat berries in the microwave at 30 second intervals stirring after each interval for 1-2 minutes until berries are a soft and jam like texture. Alternately you can place them in a small pan on the stove and heat over medium heat for 3-5 minutes, stirring frequently.
Now with the paddle attachment in the bowl of a stand mixer cream together the butter and sugar until light and fluffy. if you don’t have a stand mixer use an electric mixer and a large bowl.
Next add in raspberries and beat at high speed. The high speed in necessary to incorporate the berries with the butter mixture. If you notice the mixture is separating increase the speed and beat until well incorporated.
Now mix in the flour mixture a little at a time mixing on medium speed after each addition until all dry ingredients are incorporated.
Now fold in the chocolate chips and stir until evenly distributed.
Drop cookies onto the baking sheet using a dough scoop, or roll into 12 even cookie dough balls and place on baking sheet. Gently press each cookie to flatten about halfway.
Bake for 10-13 minutes until very slightly golden brown around the edges. You don’t want to overbake or the bottom of the cookies will be overdone. The cookies should be set, and will cook into nice chewy cookies Cooking time may vary depending on what kind of baking sheet you have.
Remove from the oven and cool on the baking sheet for 5-10 minutes before removing to a cooling rack to cool completely.
Store left overs in an airtight container .
Enjoy these cookies with a cup of coffee, glass of milk or any other way you like to enjoy yummy cookies!
- 1 Cup Flour
- ½ tsp. Baking Powder
- 1/8 tsp. Salt
- 1/3 Cup Butter
- 1/3 Cup Sugar
- 1/3 Cup Frozen Raspberries
- ½ Cup Semi Sweet Chocolate Chips
- First preheat oven to 400.
- Whisk together flour, baking powder and salt in a medium size bowl.
- In a microwave save bowl heat berries in the microwave for 30 second intervals stirring after each interval for 1-2 minutes until berries are soft and
- Cream together the butter and sugar with an electric mixer
until light and fluffy. Beat in raspberries at high speed. The high speed in
necessary to incorporate the berries with the butter mixture, if it is
separating increase the speed.
- Mix the flour mixture into the berry mixture until well incorporated.
- Now fold in the chocolate chips, and stir until evenly distributed.
- Using a dough scoop place dough balls on a baking sheet, gently press to flatten about halfway.
- Bake for 10-13 minutes until slightly golden brown around the edges.
- Remove from the oven and cool on the baking sheet for 5-10 minutes before removing to a cooling rack to cool completely.